Posted tagged ‘vegetarian’

White bean and celery root puree

February 16, 2015

This simple and delicious dish is a welcome alternative to mashed potatoes, and I think it goes particularly well with lamb.

1 c dried navy or great Northern beans or 2-15oz cans of beans.
1 medium size celery root
3 TB good olive oil
1/2 tsp ground cumin
Several grinds of black pepper
Salt to taste
Parsley for garnish

If using dry beans, cook according to package directions until quite soft.

Drain the beans and reserve the liquid. Peel the celery root, cut into 1 inch chunks, and simmer until soft. Combine celery root, beans, and all other ingredients (except parsley) in a food processor and  zap until smooth. If the texture is too stiff (not likely), add a bit of the bean liquid. Scrape into an oiled baking pan and bake as 350 degrees until heated through. Remove from oven, drizzle a bit more olive oil on top, and garnish with parsley.

Latkes (potato pancakes)

June 19, 2013

In my opinion, this is just about the most delicious thing you can do with potatoes. They are best right out of the pan but can be kept warm in a 250f oven for a little while.

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2 lbs russet potatoes
2 large eggs
1/3 c grated onion (optional but good)
1/2 tsp salt
A few grinds of black pepper
Canola, corn, or similar oil for frying

Peel the potatoes and grate them. The individual pieces should be about the width of a piece of linguini or a bit larger. Put immediately into a large bowl of cold water. This keeps them from discoloring and also washes away the excess starch that would otherwise make the latkes gummy. They can sit in the water for an hour or more if you add juice of 1/2 lemon. Drain in a colander, wrap by the handful in a clean cotton towel (not terrycloth), and twist out as much of the water as you can. Mix thoroughly with the other ingredients. Heat about 1/8 inch of oil in a non-stick fry pan. Drop the mixture, about 1/4 to 1/3 cup at a time, into the pan and flatten with a spatula. Don’t try to make the edges nice and neat – part of the appeal is the ragged, lacy edges that get deliciously crisp during cooking. Cook until the bottom is nicely browned then turn and brown the other side. Drain on paper towels and serve, traditionally with sour cream or applesauce.

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