This is a side dish, but could easily be the main dish in a vegetarian meal. Just serve with a side of sautéed greens or a salad.
Serves 6-8
1 large celeriac, peeled and cubed
1 large sweet potato, peeled and cubed
1 parsnip, sliced
2 carrots, sliced
2 cloves garlic, crushed
2 cups cream
2 tablespoons whole grain mustard
3 tablespoons butter, melted
3/4 cup fresh bread crumbs
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
3/4 cup freshly grated Parmesan
Sea salt
Freshly ground black pepper
Preheat the oven to 350 degrees.
Bring a large pot of salted water to a boil. Cook the celeriac, sweet potato, parsnip, and carrots for about 10 minutes. Drain well. Put the veggies into a casserole dish. Sprinkle with a bit of sea salt and pepper.
For the mustard cream sauce, heat a small pan over medium heat. Add the cream, garlic, and mustard. Simmer for 5 minutes, just until the cream thickens just a tad. Sprinkle in sea salt and pepper to taste. Pour over the veggies.
For the gratin, combine the melted butter with the fresh bread crumbs, marjoram, and thyme. Sprinkle over the veggies. Top with the grated Parmesan.
Bake for 20-25 minutes, or until the bread crumbs are golden brown and the cream sauce is bubbly.
Enjoy!
I know your probably thinking onion soup can't possibly taste that great, but you will be surprised just how wrong you were. This soup turns out so creamy and delicious, it will have you coming back for seconds and more!
Serves 4
2 tablespoons olive oil
4 large onions
3 large cloves garlic
1 carrot
1 large potato
1 bay leaf
1/2 teaspoon thyme, fresh or dried
1/2 teaspoon rosemary, fresh or dried
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Heat the olive oil in a heavy bottomed pot over medium heat. Roughly chop all of the veggies and add to the pot. Add all seasoning. Sauté for 5 minutes or so. Add just enough water to cover the veggies. Simmer until the veggies are tender. Remove the bay leaf and pour the soup in a high speed blender. Blend until smooth. Adjust seasoning to taste. Enjoy!
Makes 2 small drinks
1 banana
1 pear, stem and seeds removed
1 cup raspberries, frozen
1/2" piece ginger
1 cup coconut milk or coconut water
Blend in a high-speed blender.
Enjoy!
I was making garlic bread with dinner last night, and when I looked in the fridge, I found a bunch of kale hiding in the back. I forgot about it! I decided to add it to our dinner, but it wasn't quite fresh enough for a salad. I made this spread for our bread, and it was our favorite part of our dinner!
1 bunch kale
Small handful of fresh basil leaves
5 cloves garlic
1 teaspoon garlic powder
1/4 cup butter, softened
1/4 olive oil
Pinch of sea salt
1 baguette
1/2 cup Pecorino Romano, grated
Roughly chop the kale and boil in salted water for about 90 seconds. Drain the kale well.
In a high-speed blender or food processor, purée the kale along with the basil, garlic, garlic powder, olive oil, butter, and a pinch of sea salt.
Split the baguette in half lengthwise. Spread the pesto evenly on the bread. Top with the grated Pecorino Romano.
Bake in a preheated 350 degree oven for about 10 minutes.
Enjoy!
