Category: Seasonal Knife Skills: Let’s Get to the Root

  • Celery Root Potage with Fried Shallots, Fresh Sage and Apple Bit Créme Fraiche and Crispy Shallots

    Serves 8 Ingredients 1 tablespoon butter 2 tablespoons olive oil 3 cloves garlic, chopped fine 1 medium leek, sliced thin 1 medium red onion, chopped small 2 small or 1 medium celery root (2-3 pounds total), peeled and cubed small 1 medium apple, peeled, cored and chopped Salt Cracked black pepper ¼ cup apple cider…

  • Apple Bit Créme Fraiche

    Makes 1½ cups Ingredients 1 cup créme fraiche 1 medium apple, peeled, cored and chopped superfine 2 tablespoons apple cider 1 teaspoon lemon juice 1 teaspoon lemon zest ½ teaspoon nutmeg 1 pinch of salt 1 teaspoon cracked black pepper Directions Mix together all the ingredients in a small bowl until smooth and creamy.

  • Crispy Shallots

    Ingredients ½ cup olive oil 2 tablespoons oil of choice (walnut, sesame, almond or pistachio) 1 cup shallots, sliced in thin rounds 2 teaspoons fresh herbs of choice, chopped fine Maldon salt Directions In a small skillet, heat the olive oil and oil of choice to a medium-high heat. Once hot, add the shallots and…

  • Balsamic Rosemary Honey

    Ingredients ½ cup balsamic vinegar ¼ cup honey 1 tablespoon fresh rosemary, chopped fine 1 teaspoon cracked black pepper ½ teaspoon salt 1 tablespoon walnuts, chopped fine (optional) Directions Whisk together all ingredients and let stand for at least 30 minutes before using.

  • Balsamic & Rosemary Honey Roasted Root Vegetables

    Serves 6 This is an amazingly “winter fresh” tasting dish! Cut and peel the roots according to your own preference and mix and match vegetables according to your local farmers and tastes! Ingredients 1 medium potato 1 rutabaga 1 turnip 1 orange beet 1 red beet 1 carrot 1 shallot 1 medium red onion 5…