Recipe Type: Bon Appetit, Dairy Free, Fall, Fennel, Paleo, Pescatarian, Roast, Side, Sweet Potato/Yam, Thanksgiving, Vegan, Vegetable, Vegetarian
Ingredients: 1 large celery root (celeriac), peeled, cut into 1 1/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips, 1 tablespoon dried sage leaves, 1/3 cup (about) vegetable stock or canned vegetable broth, 2 bunches green onions, cut into 1-inch pieces, 2 large fennel bulbs, cored, cut into 1/3-inch-thick wedges, 2 large red-skinned sweet potatoes (yams), cut into 11/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips, 20 large garlic cloves, peeled, 6 tablespoons olive oil
Black Bean Soup
Rack of Lamb
This information is per serving.
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Marbled Pumpkin Cheesecake
Lemon Pound Cake
Lemon Meringue Cake
Photos Recipe Boil juice in small saucepan until reduced to 1/2 cup,...
Copyright © 2017. Science of Cooking