lastic V-slicer, cut the root vegetables as directed below. The
ntil thickened.
Season the casserole , then stir in most of
br>Place in a large casserole dish, with the lentils, in
single 9x9 casserole dish.
Top meat with root vegetable mash, sprinkle
lightly. Remove half of the root vegetables from the saucepan with
Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
Cover with tomatoes.
Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.
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
(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.
aking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper
ingle layer of cream-coated root vegetable pieces onto the foil-lined
tarts to soften.
Add root vegetables and stir together.
il, and then the celery root, squash and parsnips. Stir to
br>Chop parsnips, carrots, celery root, turnip, sett potato and butternut