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Posts Tagged ‘cream’

by Caitlin Saniga

Mushroom and wild rice soup

I would have made a great Minnesotan. Mushroom and wild rice soup, a Minnesota classic, is one of my favorite comfort foods.

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by Caitlin Saniga

Avocado perciatelli alfredo

This is one of those dishes that I probably never would have thought of on my own but is a total “duh!” combination. It’s creamy and rich, and your significant other will worship you if you whip it up on date night.


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by Sarah Steimer

Never had celery root before? It taste like an earthier version of the celery stalk itself. Rocket science.

  • ¬†3 leeks, white and yellow only parts only, cleaned and sliced
  • olive oil
  • 1 1/2 pounds celery root, peeled cubed
  • 1 3/4 cups chicken OR vegetable broth
  • 1/2 cup heavy cream (I used 2 percent to healthy it up)
  • salt and pepper
  • 2 slices crispy bacon, crumbled
  • 1/2 tart apple, cut into thin matchsticks

Using a Dutch oven or a medium-sized pot, sauté the leeks in the olive oil until softened.

Add the celery root, broth and 3 cups of water. Bring the liquids to a boil, then reduce to a simmer for 30-40 minutes or until the celery is soft.

Puree the mixture with an immersion blender or regular blender (a little at a time). In the pot – but off the heat – add the cream or milk, along with the salt and pepper to taste.

Garnish with the bacon and apples.

Makes 4 servings.

Recipe adapted from: Picture and Pancakes

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