celery root - vegetarian recipes

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celery root vegetarian recipes

One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust

December 27 2017 Golubka Kitchen 

This post was created in partnership with USA Pulses and Pulse Canada. Since this is our last recipe of 2017, we wanted to make sure that it’s a special one. It needed to check all the boxes we usually try to check with our recipes: nourishing, delicious, seasonal, beautiful, convenient, and a little bit unexpected. This veggie and lentil-centered one pan pie is all of those things. It’s very cozy and fun to prepare, too. If I had a choice, most of my savory dishes would be one-pan dishes :) Convenience is hard to beat. That little bit of initial effort you put into assembling all the ingredients for a single-pan dish pays off incredibly well when you end up with a big meal, plus a ton of leftovers for the week, having only used one pan or pot in the process. This one-pan dish is something like a vegetable pot pie, but the crust is made up of thinly mandolined winter roots – potatoes, sweet potatoes, and celery root. The filling is shredded Brussels sprouts, mushrooms, and red lentils (you can add barley, too, for a grain component) that cooks in a mixture of healing spices and coconut milk. The whole thing is packed with a great variety of plants. It’s perfect for those looking to up their intake of vegetables after the holidays, but still wanting to keep their cooking hearty and cozy. The ingredient that takes this dish into the complete meal category are the red lentils. Vegetable dishes are great on their own, but adding any kind of pulses (lentils, beans, chickpeas, dry peas) to your plant-centric meals will up their nutrition and ability to satisfy quite a bit. Pulses are incredibly nutrient-dense, like superfoods, but they are also very affordable, unlike most other superfoods, so it’s a win-win all around. Try adding about a half a cup of pulses to your meals a few times a week – your cooking will greatly benefit from them, and you’ll be on your way to discovering a whole new world of deliciousness (of you haven’t already, of course). Head here for more of our recipes using pulses, and be sure to check out Half Cup Habit. Happy New Year! Thank you so much for visiting GK, trying out our recipes, and reading up on the self-care series. It all means so much to us .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust appeared first on Golubka Kitchen.

Chef David Burke Serves Up the New Year

January 9 2017 Meatless Monday 

Chef David Burke Serves Up the New Year There are points in your career where you start to cook the way you want to eat; thats where I am now. – Chef David Burke David Burke is world-renowned as a chef, artist, entrepreneur, cookbook author, innovator and inventor. In 2009, he won the James Beard Award for Whos Who of Food & Beverage in America and was twice nominated earlier for Best Chefs in America. A graduate of the Culinary Institute of America and a student at the École Lenôtre Pastry School in Plaisir, France, his 30-year career includes opening over a dozen celebrated restaurants.  David is often recognized from his TV appearances on Bravos Top Chef Masters, NBCs TODAY Show and as a featured guest on Rachael Rays Every Day Show. In 2015, David joined ESquared Hospitality as a Culinary Partner to open new restaurants nationwide including his latest restaurant, Tavern62 by David Burke which opened in October 2016 on New York Citys Upper East Side. For our first interview of the New Year, we sat down with David to ask whats currently on his plate.   Its the beginning of a New Year, a time when many are making a fresh start and making resolutions about diet and nutrition. What are some easy ideas to incorporate more vegetables and fruits into a daily diet? Have pre-cut fruit and vegetables ready in your refrigerator and make olive oil-based dipping sauces for them. Winter is a good time to make vegetable soups and stews. I would also recommend buying an Indian cookbook (lay off spices if you dont like heat) to get inspiration for vegetarian dishes. Are there any professional secrets or tips you can share on your favorite ways to prepare vegetables? I like to slowly sauté my vegetables. Cut them smaller and add olive oil, onion, and garlic, then let them caramelize. That works for home fries, a vegetable hash, a filling for a pasta, a purée, or the base of a soup. When youre cooking at home or for friends, what are some of your favorite meatless dishes? Pasta. Cous Cous. Eggplant Parmesan. Stuffed Zucchini Boats. Couch potatoes, which we serve at BLT Prime by David Burke. Cabbage is also really underrated. Chef David Burke’s Couch Potatoes   At your new restaurant Tavern62 by David Burke, what winter vegetables are you looking forward to using and where do you source them from? Salsify, parsnips, parsley root, celery root, butternut squash, kale, and cabbage. We source produce from the Hunts Point Produce Market. Sustainable foods are a topic of discussion these days. What are your thoughts on the subject and why is this important? With any good business comes responsibility. Responsibility of keeping a sustainable supply is important for the future. Your restaurants are typically meat heavy or meat-centric. Why are you interested in supporting and participating in Meatless Monday? My restaurants are designed for great business that highlight hospitality and give our customers what they want. My personal choice and vision for the future is to start segueing into more vegetarian-centric and healthy eating options because no matter what other food trends come and go, customers being more aware of what goes into their food is a trend that will only continue to grow. I think we go through cycles. There are points in your career where you start to cook the way you want to eat; thats where I am now.   The post Chef David Burke Serves Up the New Year appeared first on Meatless Monday.

Winter Root and Fennel Soup with Greens and Caramelized Cauliflower

December 11 2016 Golubka Kitchen 

Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Since winter in the northern hemisphere is most definitely in full swing, we thought it was time for another quick, creamy winter soup recipe that’s nourishing and warming to the core. This one’s got a balance of grounding winter roots like celeriac and parsnip with some brighter, crisper veggies like spinach and fennel, finished off with a kiss of lemon. The roasted cauliflower pieces that stud each bowl are cooked in a special, sweet and spicy dressing that helps create those caramelized edges we are all so fond of. Eating this soup during this time of year just feels right – it’s incredibly cozy and feeds both body and soul. This soup is stunning enough in looks to serve as a starter to a festive meal, so we encourage you to get radical and serve green soup at your holiday party :) There are some weekend links after the jump, have a cozy Sunday. Natalie Weinberger interviewed on Sight Unseen – one of our favorite ceramicists Botanica – a soon to be, vegetable forward restaurant in LA + a lovely online journal with some amazing recipes like Spiced Spaghetti Squash Pancakes, Whole Roasted Cauliflower, Banana Buckwheat Poppyseed Bread The Founders of CAP Beauty interviewed by Ashley Neese – and if you haven’t heard of CAP Beauty, check it out, it’s an amazingly well-curated one stop shop for natural beauty products Pirelli Calendar 2017 Goes Makeup-Free McKel Hill of Nutrition Stripped interviewed on Chris Ducker’s podcast Pulp Pantry – a snack company that utilizes pulp from making juice, which normally gets discarded, to make granola, veggie crisps and more – such a smart idea! GIFs by NASA Gourmet Print Shop – Sarah Britton of My New Roots is now selling some of her beautiful food photographs for making prints Winter Root and Fennel Soup with Greens and Caramelized Cauliflower   Print Serves: 4-6 Ingredients for the cauliflower 2 tablespoons neutral coconut oil - melted ½ tablespoon Dijon mustard ½ tablespoon maple syrup ½ tablespoon tamari ½ teaspoon sriracha 1 medium cauliflower head - cut into florets for the soup 1 tablespoon neutral coconut oil 2 teaspoons whole coriander seeds or 1 teaspoon ground coriander 1 large yellow onion - chopped sea salt - to taste 2 small or 1 medium to large celery root - peeled and roughly chopped 1 medium parsnip - peeled and roughly chopped 1 medium to large fennel bulb - roughly chopped, green fronds reserved 3½ - 4 cups purified water 2-3 bay leaves (optional) few large handfuls arugula or spinach leaves freshly ground black pepper - to taste ½ lemon - juice Instructions to roast the cauliflower Preheat oven to 400° F (200° C). Combine coconut oil, mustard, maple syrup, tamari and sriracha in a medium bowl and whisk until smooth. Place cauliflower florets onto a parchment paper-covered baking tray, drizzle with the dressing and toss to coat evenly. Roast for 30 minutes or until soft and caramelized at the edges, stirring at halftime. to make soup While the cauliflower is roasting, warm coconut oil in a medium soup pot over medium heat. Add coriander and toast for 1-2 minutes, until fragrant. Add onion and a pinch of salt and let onion sweat for a few minutes. Lower the heat to medium low and sauté for 20-30 minutes, stirring frequently, until onion is soft and caramelized. Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat. Adjust the heat to establish a strong simmer and cook, partially covered, for about 20 minutes, or until vegetables are soft throughout. Remove and discard bay leaves. Combine soup with half of the roasted cauliflower, arugula/­­spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth. You may need to do this in batches, depending on the size of your blender. Use caution when blending hot liquids. Transfer the pureed soup back into the pot, squeeze the lemon juice and mix it in. Taste for salt and pepper and adjust if needed. Distribute between bowls and serve warm, garnished with the rest of the roasted cauliflower florets and fennel fronds. 3.5.3208 You might also like... Taco Collard Green Rolls Barley Tomato Salad Summer Greek Salad Yerba Mate Infused Sunchoke Soup .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Winter Root and Fennel Soup with Greens and Caramelized Cauliflower appeared first on Golubka Kitchen.

White Bean and Root Vegetable Stew

November 14 2016 Meatless Monday 

Featuring butternut squash, celery root and carrots in a base of protein-packed navy beans and seasoned with hearty herbs, this stew is perfect for a fall afternoon. This recipe comes to us from Elliott Prag, Chef-Instructor at our partner The Natural Gourmet Institute. Serves 8. - 3 tablespoons extra virgin olive oil - 1 teaspoon caraway seeds - 1 teaspoon salt - 5 shallots, halved and peeled - 4 cloves garlic, peeled and smashed - 1 cup dry navy beans, soaked - 2 carrots, cut into bite-sized chunks - 1 pound butternut squash, peeled and cut into bite-sized chunks - 1/­­2 pound celery root, trimmed and cut into bite-sized chunks - 1 red pepper, large dice - 2 cups vegetable stock - salt to taste - juice of 1 lemon or to taste (optional) - 2 tablespoons chopped fresh thyme In 3-quart pot, heat oil over medium heat. Add caraway seeds, salt, shallots, and garlic. Sauté for 2 minutes. Add beans, carrots, squash, celery root, and red pepper. Sauté for 2 minutes more. Add vegetable stock and bring stew to boil. Reduce heat and simmer stew for 1 – 1 1/­­2 hours, stirring occasionally. Root vegetables and beans should soft and partially broken down and stew should be thick. Add salt and lemon to taste. Garnish with fresh thyme just before serving. The post White Bean and Root Vegetable Stew appeared first on Meatless Monday.

Shepherds Pie

October 16 2015 Vegetarian Times 

1 | Preheat oven to 350°F. Bake sweet potatoes directly on oven rack 60 minutes, or until tender. 2 | Meanwhile, heat oil in Dutch oven or large saucepan over medium heat. Add onion, and sauté 4 minutes. Add turnips, celery root, carrots, and squash, and cook 10 minutes, or until vegetables are tender. Stir in flour, and cook 1 minute more. Stir in 1 cup water, and cook 2 to 3 minutes, stirring constantly, or until liquid thickens. Reduce heat to medium-low, and simmer 5 minutes more. Season with salt and pepper, if desired. Transfer to 13- x 9-inch baking dish. 3 | Scoop flesh from sweet potatoes, and, while still hot, purée in food processor with butter until smooth. Add cayenne pepper, and season with salt, if desired. Spread sweet potato purée over vegetables in baking dish. 4 | Bake 15 minutes, or until bubbling hot.

Schnippelbohnensuppe {Green Bean Soup}

September 2 2015 seitan is my motor 

Schnippelbohnensuppe {Green Bean Soup}Hello all, welcome to the second day of Vegan Mofo 2015. Today’s promt is: I am pretty sure that my grandmother’s Schnippelbohnensuppe was one of my favourite foods when I was a kid. (Schnippeln is a verb, it means to chop or cut up vegetables, but the verb sometimes also refers to cutting something with scissors.) But although I always loved green beans, I probably didn’t like this soup because it had beans. I liked it because it had sausages. My grandmother put smoked sausage (called mettwurst) in there and they contributed most of the flavour. Although I really do not miss meat, I couldn’t live without the combination of smoky and salty. I am thankful there are things like liquid smoke and smoked salt to stand in for the sausages I used to eat. I freely admit that I put a vegan sausage into my soups here and there, too. I don’t really get the hate that is directed at these products sometimes. Meat eaters telling me I shouldn’t eat them, vegetarians telling me I shouldn’t eat them and even vegans who tell me this and refuse to eat “fake” meats with a passion. Sure, they are processed. Sure, they have a lot of salt. So what? You can eat them once in a while. Also, please don’t tell me I shouldn’t eat sausages and other plant based meat products because I swore off meat. Exactly. I swore off meat. I never swore of sausage shaped seitan or tofu. It’s plant based. It’s not different from plant based cheeses or plant based milks which never get that amount of hate. So, if you have access to smoky vegan sausages or something like this Merguez that would be a great mettwurst substitute. For this soup, I still used smoked tofu (which can be substituted with any kind of your favourite sausage) because more accessible, I hope. Print Schnippelbohnensuppe {Green Bean Soup} 2 servings Ingredients2 tablespoons oil 100g (3.5 oz) smoked tofu, cubed 50 g (1/­­2 cup) finely sliced leeks 70 g (1/­­2 cup) celeriac (celery root), cubed 280 g (3 small) potatoes, cubed 1 carrot, sliced into thin rounds 350 - 400 g (13 - 14 oz) fresh runner or other green beans, cut into bite-size pieces 480 ml (2 cups) water 1-2 teaspoons fresh rosemary 1 teaspoon smoked salt, or to taste salt and pepper to taste InstructionsHeat the oil in a large pot. Add tofu and fry for five minutes. Add vegetables and fry for another five minutes. Pour water into the pot and add rosemary. Cook for 10 minutes and add smoked salt. Season with salt and pepper. 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­09/­­schnippelbohnensuppe-green-bean-soup/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com

Meatless Monday Class at Eataly a Delicious Experience

February 23 2015 Meatless Monday 

Meatless Monday Class at Eataly a Delicious Experience Eataly is not just an incredible emporium filled with exquisite food and wine from Italy. Its not just a collection of wonderful restaurants, bakeries, coffee bars and gelato stands. Its also a school. And this past Monday we got a delicious lesson in Italian cuisine, Meatless Monday style, from Chef Nicoletta Grippo.  As Eataly says in their manifesto , Here, you won’t just discover what you love, you’ll also learn about what you love.  Chef Nicoletta grew up in a large Italian family, the oldest of nine children. They kept a huge vegetable garden, with heirloom seeds going back many generations. What they had for dinner was frequently decided by what was freshest in the garden. She still uses that approach, often starting at the local farmers market and letting what looks fresh and intriguing be her inspiration. While Eataly is all about Italian cuisine and traditions, they also strongly believe in supporting local farmers. The first dish Chef Nicoletta showed us how to prepare was a Frittata, which can be enjoyed for breakfast, lunch, or dinner, and in any season. The frittata is a blank canvas, she said, which you can add any vegetables to, depending what is in season.Being winter, she turned to root vegetables - potatoes and onions. The chef emphasized how important it is to use quality ingredients, and that a small amount of freshly grated Parmigiano Reggiano has more flavor than a cup or two of the parmesan cheese in the containers. While a frittata can be made completely on the stovetop, she recommended finishing it in the oven to add volume. That made it beautiful to look at as well as delicious to eat. Our next Meatless Monday treat was Pansotti Stuffed with Ricotta & Spinach in Walnut sauce. She began by explaining how easy it is to make homemade dough, and showing us how to stretch it until its paper thin. Her tips for cooking pasta: put salt in the pasta water but not olive oil - if you dont want the pasta to stick just keep stirring it; never rinse pasta or you lose the starches that help bind the sauce; and remove the pasta when its still aldente, so its still thirsty and will hold the sauce. It did seem like just the right amount of her exquisite walnut sauce was on every delicious pansotti. The pi?ce de résistance: an Artichoke Tart. Artichokes scare a lot of people, said our chef, but once you get to know them, theyre great with pizza, pasta, in salads, or in a tart. One tip: keep artichokes looking good by putting them in cold water with a squeeze of lemon. While assembling the tart she talked to us about ugly vegetables like artichokes, beet greens, and celery root, and how they are really hidden treasures. While Chef Nicoletta touted the benefits of Meatless Monday for the environment and personal health, you could tell that shes most passionate about Meatless Monday for the opportunities it affords to try more vegetables. Its also clear she loves teaching people about new vegetables and new dishes they can try. This was the job I made up in my head when I thought about what I wanted to do.  And now I get to do it. If you are ever in New York City, dont miss the chance to go to Eataly. If its a Monday see if you can join their Meatless Monday cooking class. Until then, you can try their wonderful recipe for Pansotti con Sugo di Noci, courtesy of Eataly and Chef Nicoletta. As they say in their manifesto, Good food brings all of us together and helps us find a common point of view. We believe that one of the greatest sources of joy is what happens around a dinner table. Buon appetito!  Every Monday! The post Meatless Monday Class at Eataly a Delicious Experience appeared first on Meatless Monday.

Double Chocolate Layer Cake and a Giveaway

December 7 2014 Golubka Kitchen 

Double Chocolate Layer Cake and a Giveaway Today I’d like to talk about At Home in the Whole Food Kitchen, a book I’ve been cooking from non-stop since getting my copy. You may be familiar with author Amy Chaplin’s work through her beautiful blog, where she shares some of the most practical and creative natural foods recipes around. As for her cookbook, I feel as if anything I say about it will be an understatement: it’s wise and useful beyond words, as well as visually stunning, with photography by Johnny Miller. The book’s vastness and wealth of fascinating recipes and tips has me reaching for it daily. Some of the dishes I’ve made include Cherry Coconut Granola, Cauliflower and Celery Root Soup, Eggplant Curry, Almond Butter Brownies, Chocolate Hazelnut Layer Cake. To complete my love serenade for Amy’s book, I made this decadent cake. I played with the original recipe a bit, making the ganache white, while Amy’s is chocolate. I also added chocolate into the batter, while the original recipe only calls for cacao. I also previously made the original one and loved it as well. Amy and I share the same publisher, and the nice people at Roost Books were generous to send me an additional copy of At Home in the Whole Food Kitchen to give away. To enter, leave a comment here until December 14th, 2014. Good luck to all! Double Chocolate Layer Cake with White Chocolate Ganache, Tart Cherries and Pomegranate Notes: In the original version, Amy frosts the entire cake with dark chocolate ganache. She crushes 1 1/­­3 cups toasted hazelnuts and presses them into sides of the cake like this. for the ganache 2 13.5 oz cans unsweetened full fat coconut milk 1/­­4 cup maple syrup 5 tablespoons agar flakes pinch sea salt 3 1/­­2 oz white chocolate, I used this brand (you can use dark chocolate as per original version) 1/­­2 cup freshly squeezed orange juice 4 teaspoons vanilla extract for the cake 2/­­3 cup toasted hazelnuts (original version calls for 2 cups) 2 cups whole spelt flour – divided 2 teaspoons baking powder 1 teaspoon baking soda 1/­­2 cup unsweetened cocoa powder 1 cup boiling water 1/­­4 cup ground flax seeds 1/­­2 cup melted extra virgin coconut oil, plus more for oiling the pan 1 1/­­2 cups maple syrup 1 teaspoon unpasteurized apple cider vinegar 1 tablespoon vanilla extract 1/­­2 teaspoon salt 1/­­3 cup chopped dark chocolate (my addition to original recipe) for the filling (my simplified version) cocoa nibs – optional frozen or canned tart cherries – thawed/­­drained well 1 large pomegranate to make the ganache 1. Whisk together coconut milk, maple syrup, agar flakes and salt in a medium pot. Bring to a boil over high heat, whisk often. Reduce heat to low and simmer for 20 minutes, covered, whisking every 5 minutes. 2. Remove from heat, add chocolate and let it melt for 2 minutes in the covered pot. Whisk until smooth. Pour into a shallow bowl and allow to cool until it stops steaming. Put in the refrigerator for about 2 hours, or until cold and completely hard. 3. Roughly cut ganache into 1-inch pieces and add to a food processor with orange juice and vanilla. Blend until smooth, scraping down sides as necessary. Transfer to a container and refrigerate until cake is ready for frosting. to make the cake 1. Preheat oven to 350 F. Oil cake pans and line bottom of each with a parchment paper. (I used 7 1/­­2-inch spring form to bake 3 layers. Original recipe calls for two 8-inch layers.) 2. Add 2/­­3 cup of hazelnuts and 1/­­4 cup of spelt flour into a food processor and grind finely. Transfer into a medium bowl and sift in remaining 1 3/­­4 cups spelt flour, baking powder and baking soda. Stir to combine well, set aside. 3. Whisk cocoa powder and boiling water until smooth in another medium bowl. Add ground flax seeds, coconut oil, maple syrup, vinegar, vanilla and salt, whisk until thoroughly combined. 4. Add flour mixture to liquid ingredients and whisk to make a smooth batter. Fold in chopped chocolate. Divide the batter between prepared pans and bake for 35-40 minutes until a toothpick inserted into center comes out clean. Cool on a wire rack. to assemble the cake 1. Invert first layer on a cake stand or a plate. Remove parchment paper. Cover with a layer of tart cherries. Scoop 1/­­3 of ganache on top of cherries, even it out. sprinkle with cocoa nibs (if using) and pomegranate kernels. 2. Invert second layer on top, remove parchment paper. Repeat with cherries, ganache, cocoa nibs and pomegranate. 3. Invert third layer on top. Frost with the last 1/­­3 of ganache and top with pomegranate kernels. Keep in the fridge until ready to serve, try to wait at least a couple hours before cutting the cake; overnight is great too.

Creamy Pear and Celery Root Soup with Pesto Swirl

October 21 2014 Vegetarian Times 

1. Heat 11/­­2 Tbs. oil in large saucepan over medium-high heat. Sauté celery root, onion, pears, and celery 2 minutes. Stir in 3 cups broth, cover pan, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes, or until vegetables are tender. 2. Purée soup in batches in blender until very smooth, then return to saucepan. Add remaining 1/­­4 cup broth to blender, swirl to clean any soup from sides of jar, then pour into saucepan. 3. Blend mustard greens, lemon juice, remaining 11/­­2 Tbs. oil, and 1/­­4 cup soup in mini food processor until almost smooth. Thin with 1 Tbs. or more soup, if necessary. Season with salt and pepper, if desired. 4. Ladle soup into bowls, and swirl 2 Tbs. pesto into each serving.

Ingredient Spotlight: Celery Root

January 13 2016 Oh My Veggies 

Well tell you all you need to know about cooking the ugly ducking of root vegetables, celeriac.

Celery Root and Herb Cream with Goat Cheese Appetizer

September 15 2015 Vegetarian Times 

1 | To make Celery Root: Cut 4 1/­­8-inch-thick slices from celery root. Using 2-inch round cutter, punch out 8 disks from slices, and set aside. Chop remaining celery root (including leftover bits from slices) into 1/­­4-inch pieces (you should have 2 cups). 2 | Bring large saucepan of salted water to a boil. Blanch celery root disks 10 to 20 seconds, remove with slotted spoon, and pat dry with paper towels. Cover, and chill. 3 | To make Herb Cream: Bring large saucepan of water to a boil. Lower egg into water with slotted spoon, and cook 31/­­2 minutes. Transfer cooked egg to bowl filled with ice water; cool until chilled. Remove egg from water, crack shell, and peel. Transfer cooked egg to blender, and add shallots, dill, parsley, and garlic. Process on high speed 3 minutes, or until smooth. Add oil in slow, steady stream, and process 1 minute more, or until sauce is thick. Fold Herb Cream into chopped celery root, and season with vinegar and salt, if desired. Chill. 4 | To make Goat Cheese Foam: Warm milk and cheese in saucepan over medium heat until cheese melts. Whisk in lemon juice and soy lecithin; season with salt, if desired. Cool. Blend with immersion blender until foamy. 5 | To prepare Garnish: Toss crackers and goat cheese together in bowl. 6 | Place 2-inch round cutter on plate, and place 1 celery root disk inside cutter. Top with 1 inch chopped celery root, then Herb Cream; top with second celery root disk. Carefully lift cutter, and top stack with goat cheese-cracker mixture. Top with watercress, and spoon 1 Tbs. Goat Cheese Foam over top. Repeat with remaining ingredients.

CREAM OF CELERIAC SOUP WITH OATS

May 15 2015 Vegetarian Times 

CREAM OF CELERIAC SOUP WITH OATS   Serves 6 VEGAN INGREDIENTS: 1 Tbs. olive oil 1 medium leek (12 oz.) trimmed and thinly sliced 1 tsp. sea salt 1 1/­­4 lb. celery root, peeled and cut into large dice 6 cups low-sodium vegetable broth 1/­­4 cup rolled oats 1 tsp. lemon juice 1/­­4 cup finely sliced green onions, for garnish INSTRUCTIONS: 1. Heat oil in large pot over medium heat. Add leek and salt, and cook 10 minutes, or until softened, stirring often to prevent browning. 2. Add celery root, and cook 10 minutes more, or until celery root starts to be tender. 3. Add broth and oats, increase heat to medium-high, and bring to a boil. Reduce heat to medium low, and simmer with lid ajar 20 minutes, or until vegetables are tender. 4. Transfer soup to blender, and puree until very smooth. 5. Return soup to pot and reheat Stir in lemon juice, and season with salt and pepper, if desired.

Celery Remoulade

February 17 2015 Vegetarian Times 

1. Cut celery root into chunks, and coarsely grate or shred with food processor, hand grater, or mandoline. Transfer to bowl, and fold in parsley. Set aside. 2. Whisk together mayonnaise, mustard, lemon juice, and pepper in small bowl. Season with salt, if desired. Stir sauce into salad mixture, and fold in walnuts and cranberries. Serve immediately, or refrigerate up to two days. If salad seems too dry, add some warm water.

Peak Season: Rutabaga

October 23 2014 Vegetarian Times 

Peak Season: Rutabaga The mildly peppery rutabaga bears a family resemblance to the turnip, which has a sharper bite; both belong to the cruciferous clan, whose members include broccoli and cabbage. Pick Choose rutabagas that are heavy for their size and free of soft spots or sprouts; naturally occurring crevices around the top are normal. In stores, rutabagas are often coated in a food-grade wax to reduce dehydration and prolong shelf life. For a better guarantee of freshness, Sharon Funderburk of Beartrack Farm in Turkey, N.C., suggests seeking out unwaxed rutabagas at farmers markets. Rutabagas will last up to six months when stored in a cool, dark, slightly damp place like a root cellar or unheated garage. They can also be stored in your fridge crisper, in a plastic bag with some ventilation to discourage sprouting, Funderburk says. Prep Trim the ends and remove the skin with a sharp vegetable peeler. Chunks of rutabaga can be steamed or boiled, then mashed ?just like potatoes, says Funderburk. Roasting elevates the veggies natural sweetness. Rutabaga also can be enjoyed raw, grated into ?salads or slaws. Rutabagas mild-tasting green tops are perfectly edible, but should be stored separately from their roots, Funderburk advises. Try This o Combine shredded rutabaga, flour, and eggs; form into patties, pan-fry, and top with apple chutney. o Thinly slice rutabaga, ?and stir-fry until crisp and tender; toss with cooked pasta, sliced pear, and baby kale. o Toss together chopped rutabaga, grapeseed oil, maple syrup, salt, and cayenne; roast until tender. o Simmer together rutabaga cubes, chopped carrot, and sliced leeks; purée with fresh oregano and chipotle chile pepper for a smoky-tasting soup. o Steam rutabaga until tender, and whip with butter, Dijon mustard, and orange zest. o Grate together rutabaga, celery root, and carrot; toss with raisins and a honey vinaigrette for a slaw. o Julienne rutabaga, toss with zaatar spice mixture, and bake until crisp and tender for veggie fries. What’s your favorite way to cook with rutabagas? Share in the comments!

ORIENTAL MAPLE-GLAZED CARROTS ON POTATO-CELERY MASH

September 27 2014 That's Food Darling 

ORIENTAL MAPLE-GLAZED CARROTS ON POTATO-CELERY MASH i'm a huge lover of mashed potatoes. it's just childhood memory. how about you? i like to add celery to mine. have you ever tried that duo? if not, you definitely should. if so, you should do it again. that both earthy and nutty flavour - it's quite unbeatable. these maple-glazed carrots works well to the potato-celery mash. a well-balanced composition of flavours, you'll see! and a perfect dish so say hello to this autumn season. by the way, you can easily make that meal vegan by replacing ghee by olive oil or another plant oil of your choice. but: these days ghee is my newest addiction. you can use it to fry nearly everything and only that smell .. wow! ORIENTAL MAPLE-GLAZED CARROTS ON POTATO-CELERY MASH |serves 2| ingredients maple-glazed carrots: 500g (baby) carrots, washed, peeled + quartered lengthwise 2 tbsp olive oil 1 tbsp ghee 1 tsp cumin 1 tsp coriander 1 tbsp maple syrup 1 tsp lemon juice sea salt & freshly ground black pepper  potato-celery mash: 250 g potatoes (primarily waxy), washed, peeled + chunky diced 200 g celery root, peeled + chunky diced 150 ml rice milk 1 tbsp ghee (or butter) 1 garlic clove, finely grated a pinch of nutmeg sea salt & freshly ground black pepper  a few stems of fresh cilantro to serve, washed, dried + coarsely chopped optional: avocado, cut into slices, drizzled with lemon juice, seasoned with sea salt & freshly cracked black pepper instructions maple-glazed carrots: preheat oven to 225°.  place baby carrots on a non-stick baking sheet. properly sprinkle them with olive oil. season with cumin, coriander, sea salt & freshly ground black pepper. mix well. roast carrots, tossing halfway through and drizzling with , until tender, about 20 minutes. meanwhile, heat ghee, maple syrup and lemon juice in a small saucepan over medium heat, stirring occasionally, until everything is well combined.  drizzle that warm honey mixture over carrots and toss to coat. (i recommend you beginning to roast the carrots once the potatoes begin to boil, and beginning to glaze the carrots as soon as you finished the mash, so that both is ready to serve at the same time.) potato-celery mash: place potatoes and celery root in a saucepan with enough slightly salted water to cover, bring to a boil over high heat. reduce to a simmer, and cook until tender, about 15-20 minutes. drain, return to saucepan and place over low heat to dry out. combine rice milk, ghee, grated garlic, nutmeg, salt and pepper in a small saucepan and place over medium heat until mixture comes to a simmer. pour that mixture over potato-celery mix and combine everything, using a potato masher, until fluffy and smooth. to serve place potato-celery mash each in the middle a soup plate, arrange maple-glazed carrots on top of the mash, sprinkle with fresh cilantro and place avocado on the edge of each plate.


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