Month of March and recipes
)March is the beginning of Green
Winter is over? and we're planting (in the Greenhouse that is)
We have a young sprout helping out, that's Marigold.
We even got a new Green tractor.
Greens are coming soon, until then try these recipes with your roots.
Celery Root-Potato Mash With Dill
1 lb potatoes, cut into 1-inch pieces
1 1/4 lbs celery root, peeled, cut into 1-inch pieces
1 medium onion, peeled, chopped
1 tablespoon apple cider vinegar
1/4 cup sour cream
1 tablespoon fresh dill, chopped
salt & pepper
Place the potatoes, celery root onion & vinegar in a saucepan, cover with water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes). Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky. Stir in the sour cream & dill. Season with salt & Pepper.
Roasted Red Beet Hummus
1–1 ½ lbs. medium sized beets
¼ c. bread crumbs
1 T. ground cumin
2 pinches salt
1 ½ T. tahini
2 cloves garlic, minced
⅓ c. extra-virgin olive oil
¼ c. lemon juice
Garnish ¼ c. of feta 1 t. of orange zest 1 T. chopped Italian parsley 1 T. chopped mint
Methods/steps Preheat oven to 375°.
Clean the beets by scrubbing them under cold water. Remove any stem ends or tails. Place the beets in an oven-safe baking dish and add about a 1/4 cup of water. Cover tightly with aluminum foil and bake until tender, approximately 30 minutes. Beets are ready when fork tender. Allow to cool, then remove skins by rubbing under cool water. Pat dry with paper towels. Dice beets and place in a food processor or blender with the tahini, lemon juice, cumin, salt and garlic (you may need to work in batches), and blend until smooth. With the motor running, add the oil in a steady stream. Once the mixture is a smooth puree, add the bread crumbs and pulse a few times until just combined. If the puree is too thin or thick, add more bread crumbs or tahini/olive oil. Turn off the food processor and check for seasoning. Adjust salt, cumin or garlic according to your palate, and spoon into a serving dish. In a small separate mixing bowl, combine the feta, orange zest, Italian parsley and mint (fresh cracked black pepper can also be added). Garnish the hummus with the feta mixture.