1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup (or more) whole milk
Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Season with salt and pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-10-04 11:33:572015-10-04 11:33:57Celeriac and Potato Mash
Heat the oven to 375°. Put the potatoes in a pot of salted boiling water and boil for 15 minutes until soft. While the potatoes are cooking, peel the celery root (celeriac). Cut into 1⁄4″ slices. Put in a separate pot of salted boiling water and boil for 3 minutes, until slightly translucent. Drain, keeping some of the liquid and set aside. When the potatoes are cooked, take them out and rinse under cold water. Let cool. Peel skin and cut into 1⁄4″ slices. Set aside. In a small pot, heat oil. Fry the garlic for 10 seconds or so, until they are fragrant. Do not brown. Add the tomatoes. Lower to a simmer, cover and cook for 15 minutes. The tomatoes should become a sauce. Add half a cup of celeriac juice or cooking water to tomato sauce, then add the creme fraiche. Stir until well mixed.
Butter a medium sized gratin dish. Put a layer of sliced potatoes. Then a layer of celeriac slices. Add a layer of tomato sauce. Sprinkle with salt and pepper. Repeat the layering finishing with the grated cheese. Bake for 30 minutes. Serve piping hot.
1/2 pound frisee, washed, dried and torn into bite-sized pieces
1/4 cup Roasted Garlic Vinaigrette
Salt and freshly ground black pepper
3 plum tomatoes, quartered
Parmigiano-Reggiano, thinly shaved
1/2 red onion, thinly sliced
Chopped cilantro
Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. For the salad: Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat. Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-10-04 11:32:302015-10-04 11:32:30Frisee Salad with Roasted Garlic Dressing
Celeriac and Potato Mash
Celeriac and Potato Mash
Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Season with salt and pepper.
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Potato-Celery Root Gratin
Potato-Celery Root Gratin
Heat the oven to 375°. Put the potatoes in a pot of salted boiling water and boil for 15 minutes until soft. While the potatoes are cooking, peel the celery root (celeriac). Cut into 1⁄4″ slices. Put in a separate pot of salted boiling water and boil for 3 minutes, until slightly translucent. Drain, keeping some of the liquid and set aside. When the potatoes are cooked, take them out and rinse under cold water. Let cool. Peel skin and cut into 1⁄4″ slices. Set aside. In a small pot, heat oil. Fry the garlic for 10 seconds or so, until they are fragrant. Do not brown. Add the tomatoes. Lower to a simmer, cover and cook for 15 minutes. The tomatoes should become a sauce. Add half a cup of celeriac juice or cooking water to tomato sauce, then add the creme fraiche. Stir until well mixed.
Butter a medium sized gratin dish. Put a layer of sliced potatoes. Then a layer of celeriac slices. Add a layer of tomato sauce. Sprinkle with salt and pepper. Repeat the layering finishing with the grated cheese. Bake for 30 minutes. Serve piping hot.
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Frisee Salad with Roasted Garlic Dressing
Frisee Salad with Roasted Garlic Dressing
Roasted Garlic Vinaigrette:
Frisee Salad:
Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. For the salad: Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat. Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.
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