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Winter is just about here.

The crisp air builds a craving for…

Snowy white parsnips, knobby celeriac, sweet potatoes and also the elusive parsley root.  Many of my favorite cold weather comfort foods fall right onto the table for Thanksgiving.

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This image was part of a 22 page local booklet I styled and photographed to celebrate the holiday season. Details about this booklet may be found here.

You can check out the booklet by clicking the “Celebrate Local” banner

while it is up.

I am keeping this post short, due to the holiday ahead, but just enough to share one of my favorite holiday recipes with you.

Since Thanksgiving is all about thankfulness and gratitude…

I want to thank all of my followers and new ones for sticking by while I run circles trying to find the time to post here.  And for the many features I have been in over these last few months. Thank You!

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It seems like ages since I was last here. I hope that you are all well.

Here is my recipe for a savory root pudding. Delicious!

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If you are not one to favor parsnip or celeriac, you can choose your favorite starchy comforts for this one.

So here you go. Enjoy!

I wish you all very Happy Thanksgiving!

 

Sweet Potato, Parsnip & Celeriac Pudding  [serves 6-8]

1 ¾ pounds sweet potato, peeled & cubed into 1” pieces

½ pound parsnip, peeled & cubed into 1/2 “ pieces

1/3 pound celeriac, peeled & cubed into 1/2 “ pieces

4 Tablespoons butter, unsalted

½ cup buttermilk

4 eggs, beaten

1 cup cream

½ cup parmesan, finely grated

¼ cup almond flour

2 teaspoons baking powder

2 teaspoon sugar

1 teaspoon sea salt

1 cup ricotta

1. Place roots in a medium stockpot and cover with lightly salted water by an inch.

2. Bring to a gentle simmer and cook until roots are tender, drain.

3. Return to the pot and heat; stirring to evaporate excess moisture.

4. Puree in a food processor with milk and butter until smooth.

5. Place puree in a large bowl and whisk in remaining ingredients except ricotta.

6. Pour mixture in a buttered baking dish and dollop with ricotta.

7. Bake in a 350ºF oven for 25-30 minutes or until top is golden and centers is set.

*Note: If you choose different roots, make sure you have about 3 ½ cups total volume for this recipe.

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