Recipes

Sweet Potato and Sausage Soup

Thursday, February 11, 2016

Adapted from Bon Appetite  Read More...


Potato-Cheese Latkes

Thursday, October 29, 2015

  Read More...


Potato Kale Cakes with Rouille

Thursday, October 29, 2015

  Read More...


Celery Root and Potato Puree with Roasted Jerusalem Artichoke Croutons

Wednesday, October 07, 2015
 Read More...
Courtesy:  www.epicurious.com 

Ingredients

2 medium celery roots, trimmed, peeled, cut into 1-inch cubes (about 8 cups)
1 pound potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
2 cups low-salt chicken broth
2 cups whole milk
3 garlic cloves, peeled
3 fresh thyme sprigs
1 fresh bay leaf
4 tablespoons unsalted butter, divided
8 ounces Jerusalem artichokes (also called sunchokes), scrubbed
1/2 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (for garnish)

Directions
Combine first 7 ingredients in heavy large pot. Add enough water to cover.  Sprinkle with salt.  Bring to boil, reduce heat to medium and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes.  Drain; return to pot.  Discard thyme sprigs and bay leaf.  Stir over medium heat to dry vegetables.  Using potato masher, mash vegetables until coarsely pureed.   Mash in 3 1/2 tablespoons butter.  Season with salt and pepper.

Preheat oven to 425 F.  Cut Jerusalem artichokes into 1/2" cubes.  Place in medium bowl; add oil, sprinkle with salt and pepper; toss to coat.  Dot with remaining 1/2 tablespoon butter.  Transfer to rimmed baking sheet; roast until tender and golden brown, turning occasionally, about 25 minutes.

Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes with chopped thyme and serve.



Potato Curry Pie

Friday, September 18, 2015

Courtesy of: Christina Shahriari  Read More...


Potato Leek Soup (Vegan)

Friday, July 17, 2015


Courtesy:  Sara Graca  Read More...



Go Back


Tags

imam pancake carrot top Corn Potato capers fennel bulb oats fennel seeds coeur Vegan flank steak Red Onion asparagus maple syrup jack green pepper parmigiano melon lemon grass strawberry mustard greens frittata chocolate basil autumn compote stuffing Salad latkes potatoes hickory chimichurri chipotle cucumber shiitake beets Squash honey curry pesto shitake swiss nectarine baby bok choy chili peppers meatballs dilly almonds anise bulgar wheat biscuits Side wheat flour roasted cheese sausage garlic turnip sauce pork goat Cheese bok choy dijon cream gazpacho carrot tops zucchini polenta sour thai mushrooms muffins Tomatillos cornmeal Beans onion fritter conserve onions gin jack cheese bayeldi bosc wrap sandwich gorgonzola bell pepper Bread heavy whipping cream pears vegetarian strata coconut milk white beans tortillas plums beef chiles vanilla wafers rhubarb knots artichoke Butternut fraiche chicken dinner salad currants pasta peppers celery hearts crepes daisy plum tomatoes Tomatoes yellow onion blueberry scallions baguette rouille bread pudding shelling Eggplant sweet cauliflower couscous collins bean butter anchovy spiced winter squash fondue kluski Spread reggiano hazelnuts peach walnuts Rice wine vinegar poblano chilies Shitake Mushrooms tomato juice panzanella Soup pork chop shrunken heads sour cream Dressing Jerusalem artichoke celebration scapes gratin Kale Greens parmesan carrots Chevre beet greens Cranberry Beans pumpkin walnut oil buckwheat almond milk buttermilk vinaigrette crisp tostadas gruyere sesame turnips okra tart beer Apple cream cheese feta habanero remoulade prosciutto celery root pudding cantaloupe flank coriander tomato corn pie ramps olives pine nuts bbq apples pickled chicken watercress caesar tenderloin Drinks strawberries Recipes pecans Swiss Chard chimmichurri shallots Salsa bruschetta cilantro sandwiches jam bacon coeur a la creme tuscan plum cointreau cake maple spelt mint creme kalamata sunchokes bulgar sweet potato leeks pepper kirsch tomatoe carrot fronds chives peas cranberry syrup Cider eggs celeriac chili fennel pecan dill pineapple Leek paste green beans berry cockaigne radish snow peas gouda brown sugar Spinach casserole bloody mary vegetable Poblano Chili chorizo fritters lettuce arugula spring mushroom steak absinthe blue cheese verde slaw Farmers' Market egg radishes pie kohlrabi egg noodles beet barley wasabi yogurt sherry tomato