lastic V-slicer, cut the root vegetables as directed below. The
ingle layer of cream-coated root vegetable pieces onto the foil-lined
aking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper
f sweet potatoes, then celery root. Pour half of sauce over
ny discolored leaves. Cut off root ends, and cut sprouts in
ixture aside.
Slice the root vegetables thin and place them
Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins ...
an, using one type of vegetable per layer. Sprinkle each layer
lightly. Remove half of the root vegetables from the saucepan with
he sweet potato and burdock root well then wipe with paper
Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut
ravy separately.
ROOT VEGETABLE VARIATION:
Add prepped root vegetables to pot
0 minutes).
Add the vegetable stock, potato, bay leaves, sage
ry.
Add parsnip, celery root, turnip, leek and potato and
In a large pan, place all the vegetables and add vegetable stock or water and vegetable cubes to the level that barely covers the vegetables.
Bring to a boil, reduce heat, and cook until all the vegetables are tender. (If you have a pressure cooker, cook about 8 minutes under pressure and use a natural releasing method.).
Use a hand blender, blender or food processor to puree the soup.
Add curry powder (optional). Add salt if necessary (I didn't use any.).
Add chickpeas.
Infuse love and serve!
n orange and lemon juice, vegetable oil, and hazelnut oil. Season
f mixed herbs into the vegetable fat.
Mix to a
(204 degrees C). Toss root vegetables with shallots, oil, garlic
In a large saucepan, melt the butter and slowly cook the onions, shallots, leeks and garlic until tender and soft, about 5 minutes.
Do not brown.
Add the diced root vegetables and stock. Simmer until all vegetables are soft, approximately 35 minutes. Puree in 2-cup batches in a food processor until smooth.
ish.
Top meat with root vegetable mash, sprinkle parmesan cheese over