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This is a layered casserole. Try to slice the vegetables as thinly as possible, otherwise the vegetables will take longer to become tender. A mandolin or the slicing disc of a food processor are good bets, though the mandolin allows for the entire root bulb to be sliced. Otherwise, a sharp knife is your best ally. Turnips . . . → Read More: Celeriac and Chioggia Beet Casserole The peas add a nice touch of Spring green in the midst of Winter. Turnips and radish are also good here, even a combination. You can cook the celeriac two ways–steam or boil before adding to the skillet with the peas, or braise the celeriac directly in the skillet. I always take the route with the . . . → Read More: Celeriac and Peas This is real Eastern European cookery! The dish can be eaten hot, or rather, warm, but it is best eaten at room temperature. Make sure to bring any refrigerated leftovers to room temperature before eating–it’s a bit too astringent when cold (in my opinion). The cabbage goes through two “braisings”–one with water or broth and another with . . . → Read More: Sour Cream Cabbage This soup is a type of panade, a French soup in which bread is used to thicken the broth. This soup can be made with any member of the onion and garlic family, singly or in combination. You can forgo the milk if you like and use all broth. 2 c cubed bread, crusts removed There are many versions of hash browns, the simplest being grated or diced raw or cooked potatoes that are sautéed in a frying pan, often with other ingredients. This recipe produces a solid hash, similar to those in fast food places (I can’t call them restaurants.). You can cut them into squares or wedges, or spoon . . . → Read More: Hash Brown Squares Here is another great way to get the benefits of lacto-fermented foods. Besides apples, any number of fruits are ripe for lacto-fermentation. Pears, quinces, rhubarb, peaches, etc., will transform into a tangy version of themselves and can do double duty as both a savory or sweet condiment, side, topping, or, simply a fruit treat. (You may . . . → Read More: Lacto-Fermented Applesauce |
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