Sweet Potato, Parsnip & Celeriac Pudding

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.

 

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!

 

 

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!

 

 

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.

Carrot & Parsnip Soup & Honey Hazelnut Cornbread

Today I have a few recipes to post. I could not decide on which one so I thought I would share what has been made in the past week. The weather is finally feeling like January. Blustery cold winds and sunny skies. It is a shock to think just a few days ago it felt like early March, watching as the little snow we have had melt away. I don’t think much of us mind this mild winter weather from last years’ experience.

 

These recipes are the kind of foods that I make on an everyday basis. No need to get fancy here, no special imported food stuff to acquire, just a few quality ingredients and a good turn of the pepper mill can make all the difference. If you experiment with gluten-free recipes you should try this honey hazelnut cornbread. No one would ever guess it was gluten-free! Too bad I did not make any slow roasted ribs to go along with it, but I can guess as summer approaches, an outdoor rib roast will be in order.

Have a great rest of the week!

 

Carrot & Parsnip Soup Recipe

 

2 Tablespoons sunflower oil

2 whole cloves

1 small bay leaf

1/3 cup shallots, thinly sliced

1 large garlic clove

 

1 ½ cups carrots, peeled & chopped

1 cup parsnips, peeled & chopped

3 ½ cups chicken stock -or- vegetable stock

 

2 Tablespoons honey -or- to taste

1 teaspoon sea salt

 

Chopped pistachios [for garnishing]

Cream

 

1. Heat oil over medium heat and add whole cloves and bay leaf. Cook for a few minutes.

2. Add shallots and cook until translucent and starting to brown. Add garlic and cook for a minute.

3. Add carrots, parsnips and stock. Bring to a gentle simmer and cook covered until vegetables are tender.

4. Puree soup in a blender and return to the pot.

5. Add honey and sea salt to taste and serve with pistachios and a bit of cream.

Serves 4.

 

Honey Hazelnut Cornbread Recipe

 

½ cup gluten-free baking mix

5 Tablespoons cornmeal [gluten-free source]

3 Tablespoons hazelnut meal

½ teaspoon baking soda

½ teaspoon sea salt

 

¼ cup unsalted butter, softened

1/3 cup milled honey

1 large egg

½ cup buttermilk

 

1/3 cup hazelnuts, toasted and coarsely chopped [for topping]*

2 Tablespoons hazelnut meal [optional topping]

 

Preheat oven to 350°F.

 

1. Whisk together the dry ingredients and set aside.

2. Beat together butter and honey.

3. Incorporate egg and buttermilk. [Mixture will be lumpy.]

4. Add dry ingredients and stir until well incorporated.

5. Fill muffin cups two-thirds full or a buttered dish.

6. Sprinkle tops with hazelnuts and hazelnut meal if using.

7. Bake for 15-18 minutes for muffins and 25-30 minutes for a pan.

 

Makes 8-10 muffins -or- an 8 inch skillet.

 

*note: toast hazelnuts for 10 minutes and cool before chopping.

 

Braised White Bean Recipe

 

1 cup white navy beans

 

1 ham shank

½ small yellow onion, diced

1 large garlic clove, minced

2 sprigs winter savory

1 Tablespoon white balsamic vinegar

¼ teaspoon crushed red chilies

3 cups chicken stock, unsalted

 

soaking & precooking the beans:

1. Soak beans in cold water to cover generously overnight in the refrigerator.

2. Place drained beans in a pot and cover with water.

3. Bring to a simmer and cook for one hour. Drain and set aside.

 

cooking the beans:

1. In a medium pot sear the ham hock until browned and there is a little fat coating the pot, remove.

2. Sauté onions and garlic on medium heat until translucent and starting to brown.

3. Add drained beans, ham hock, savory, crushed chilies and stock to cover.

4. Bring to a gently simmer and cook until beans are tender.

Serves 4-6.