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

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