I said I was going to post about some of my favorite root vegetable dishes this fall, and now I am making good on my word. This is a creamy puree that works well with roast meat, braised pork, and crispy poultry. Or even just on it’s own with a big spoon =) A nice alternative to starchy mashed potatoes, it could also be easily turned into a soup with the addition of a little more cream and chicken or vegetable stock. Like most of my cooking, I made this recipe up as I went a long. I found similar and reliable recipe on the Food&Wine website and have posted it below with my alterations.
Celeriac & Turnip Puree
- One 1-pound celery root, peeled and coarsely chopped (about 2 cups)
- 1 pound medium turnips, peeled and coarsely chopped (about 3 cups)
- 4 tablespoons unsalted butter
- Kosher salt
- 1/4 cup whole milk (I used cream), warmed
- Freshly ground pepper
- I added 3 cloves of garlic, peeled and smashed
- In a large saucepan, add the celery root and turnips (and garlic) and just enough cold water to cover; bring to a boil. Stir in 3 tablespoons of the unsalted butter and 2 teaspoons of salt. Reduce the heat to moderate and simmer until the celery root and turnips are tender and the cooking liquid is reduced to 1/4 cup, about 35 minutes.
- Transfer the vegetables and their cooking liquid to a food processor and let cool for 10 minutes. Add the remaining 1 tablespoon of butter and the milk (cream) and process until smooth. Season the celery root–turnip puree with salt and pepper, transfer to a bowl and serve.
The celery root and turnip puree can be refrigerated overnight. Reheat gently before serving.
In other news, we will be leaving shortly for a little scenic drive up the North Shore (Skokie Lagoons, Sheridan Road maybe?) to pick up some furniture. And hopefully see a little fall color while we’re at it! Our little apartment is really starting to shape up. My mom will be here for a week, and I am going to enlist her in helping me get it organized and pretty (she is the best at this, I have much to learn from her!), and hopefully take some photos for a little home tour!
………..or Chicken Cordon Bleu. One of my favorite dishes as a kid. Tender chicken, creamy cheese, sweet ham… what a great combination.
I tried making this version today, and it turned out excellent. Grain and gluten free, but you really wouldn’t know it unless told. This is such a filling dish, you really only need a side salad, or maybe some steamed broccoli to go with it. I had one for lunch on it’s own, and was completely satisfied. Maggie gobbled down half of one. Success. I will be definitely making this again!
also: we have a cat in the house. luckily, I don’t seem to be allergic to this breed.
Duct tape + Head Band + Eye Liner = Insta-Kitty. Meow!
Of course, the weather was in the 80’s today…. but no matter, this warm weather is slowly and surely starting to fade. To be replaced with chilly breezes, some grey skies, and crisp orange leaves. What could be better?
We started off our first day of autumn with a savory fritatta, it reminded me so much of spanokopita. We do a lot of spur-of-the-moment cooking around here, so we have a lot of frozen produce. Keeping easy to cook frozen vegetables stocked makes throwing together dishes a lot easier.
To make this spinach and cheese fritatta, melt 1/2 a stick of butter on a large non-stick skillet (this makes these much easier when it’s time to remove the fritatta). Preheat the oven to about 400F. Cook about a 2 cups of chopped frozen spinach, and one diced onion (or the frozen equivalent) at medium-high heat until soft and the onion start to be come golden on the edges and spinach is defrosted. Sprinkle a tablespoon of garlic powder (or minced garlic) on top of the mixture, and stir well. Meanwhile, whisk 9 or so eggs in a bowl, season with salt andpepper, then pour on top of spinach mixture. You can lift the edges as if cooking an omelet, but give it some time just heat the bottom and the edges of the fritatta. You can now chop up some of your favorite cheeses and it add to the pan. I used extra sharp tillamook cheddar, and a some shredded mozarella, but a sharp sheep’s milk feta would taste excellent with this as well. Finally, sprinkle the top of the fritatta with some parmesean, some extra garlic powder, black pepper and a drizzle of olive oil. It should be partially set now, and will puff up in the oven. I cooked mine for about 20 minutes, so the edges formed their own crust, and the top turned crunchy and golden. Serve with your favorite sausages, or fresh salad if serving as lunch.
I also love all the gorgeous root vegetables of the colder seasons. Rutabaga (or swede), turnips, parsnips, and celeriac are the stars in our kitchen. I will be doing some posts this fall about some of my favorite root veg dishes. Packed with nutrients, lower in starch and carbohydrates, mashed, pureed, roasted…. these guys rock. So, stay tuned for some tasty recipes… and think outside the potato!
(my little turnip : )
Oh sure…. they might look like breadsticks. They might smell just like the kind from little caesar’s…….. they might even TASTE somewhat bread-like and they are definitely stick-shaped. But really… honest to goodness, this is CAULIFLOWER. Someone much cleverer than I came up with this gluten-free recipe for garlic bread sticks. Check out the recipe for Cauliflower Pizza Dough & “Bread” Sticks here.
we had a loooooooovely valentines weekend. noah and I saw Valentine’s Day (cute, not amazing, no surprise there though). and we had a nice dinner at cracker barrel, I had spicy catfish and he had steak. I love the turnip greens there. we even shared a bowl of sugar-free ice cream. …. maggie had a date with her grandma, they made brownies and did “cooking and baking” in the bathroom sink. too funny. we had hoped to take maggie to our local paleontology museum– the Burpee Museum— but she passed out on the way there, so we just let her sleep.
so the chocolate covered cherries turned out really yummy. I used a lot of coconut oil so they start to melt pretty fast at room temperature, but that was okay with us….. just meant we had to eat them faster :)
These are really pretty simple to make. All you need is love. Just kidding. Get a bag of frozen cherries and let them defrost, or microwave so there very soggy and delicious. It’s probably a good idea to snack on some au naturale. Cherries rock. You also need dark chocolate, I used one bar 100% ghiradelli baking chocolate, and then sweetened it on my own with sugar free maple syrup. This makes for super intense grown-up bon-bons. You could definitely use anything from 60% on up, and just sweeten ’til it tastes right. I also used 2 tablespoons of coconut oil, you could probably use 1 tablespoon of butter instead, and melted it all in a double boiler (or a microwave, frequently stopping and stirring).
Then you get your self one of these handy little chocolate molds… they come in all shapes and sizes, and even specific cherry bon-bon ones. I found mine in the baking/confectionery section of a craft store. So you take a little bit of the chocolate mixture and either paint it on the bottom of the mold, or be careful and use a spoon to drop just a bit in. Then chill it in you fridge or freezer just ’til it sets. With the coconut oil, this doesn’t take very long. Next, add your defrosted cherries (one in each), and a bit of the juice from the bag. You could also use canned cherries and their syrup, but I was after low-sugar variation of the classic. Cover the cherries with the remaining and chocolate and chill again. I has enough chocolate left over to make two batches, but decided to make truffles with the rest of it.
my valentine approved. :)
“Mom’s cheese pie.” sounds pretty quaint, right? well I didn’t grow up with this recipe, my mom didn’t make it, it’s pretty random. and unfortunately I think overdosed on it, because I’ve got a wicked headache right now. I have to be careful about my dairy consumption, unfortunately. this tasted amazing. oooh, and I had to try it out in chocolate too. so that’s sitting in the fridge. looks like I’ve signed up for a couple more headaches this week.
I love edible souvenirs.
If you can’t pop over to Paris, or don’t want to order it from the internet, you could try making your own version of fondu au chocolat… We ate it with chestnuts and strawberries, though you could really dip anything into this and it would taste awesome. Fingers included :)
fondue au chocolat- noir arôme caramel dark chocolate and caramel fondue
- 14 ounces organic heavy cream
- 1 jar (12 oz) caramel (or sugar-free caramel) topping
- 3 ounces unsweetened or high % dark chocolate, chopped
- Assorted fresh fruit and/or roasted chestnuts
- In a large saucepan or double boiler, combine the heavy cream, caramel topping and chocolate. Cook over low heat until chocolate is melted. Transfer to a fondue pot and keep warm. Serve with berries and/or roasted chestnuts. Yield: 2-1/2 cups.
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