kins.
Using a fork, mash the garlic pulp until smooth
o pot over high.
Mash vegetables until mixture is dry
ravy separately.
ROOT VEGETABLE VARIATION:
Add prepped root vegetables to pot
arge saucepan. (Though the original recipe called for peeled carrots, I
Place the potatoes, celery root onion & vinegar in a saucepan, cover wi th water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes).
Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.
Stir in the sour cream & dill. Season with salt & Pepper.
Mash recipe :
In medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring, until fragant, about 7 minutes. Add beans, broth, and salt; bring to a simmer and cook for 5 minutes. Remove from pan and stir in cilantro and mash with a potato masher to a coarse puree. Add pepper to taste. Serve warm.
---------.
Cake recipe:
Form Bean mixture into 4 patties. In a large skillet, heat 2 T oil over medium heat. Add patties and cook until heated through, about 3 minutes per side.
Bring a large pot of salted water to a boil. Add celery root and potatoes and return to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain well and mash together. Stir in cream and season with salt and pepper.
Remove stem and root ends from onion; cut in
In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
Spread vegetables in a single layer in the roasting pan.
Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
Simmer, covered, 5 minutes (or until vegetables are tender).
Stir in thyme.
For a thicker soup, mash vegetables and beans slightly.
Rinse and rub the root vegetables clean in cool running
Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender.
Add the inside of the potatoes to the rest of the vegetables.
Mash the vegetables along with the cream and butter.
Season the vegetables with salt, and pepper, to taste. Keep warm.
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
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