4 large russet potatoes, peeled and chopped into chunks8 ounces red potatoes, peeled and chopped into chunks10 ounces parsnips, peeled and sliced2 bay leaves5 tablespoons butter1 leek, cleaned and chopped4 ounces kale, chopped1 - 1 1/2 cup whole milk1 teaspoon...
For the Celeriac1 leek (roughly chopped)1/4 bulb fennel (roughly chopped)2 red onions (quartered)2 cloves garlic (crushed with the flat of a knife)2 bay leaves1 full celeriac (scrubbed well but not peeled)2 tbsp extra virgin olive oilsalt and pepper450 ml vegetable...
2 carrots2 sticks of celery2 medium onions2 cloves of garlic400g leeks400g potatoesolive oil2 organic chicken or vegetable stock cubesTrim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.Cut the...
2 cups cauliflower florets1 1/2 matzoh crackers6 ounces silken tofu1 medium leek, both white and green parts chopped2 garlic cloves, minced1 small onion, finely chopped2 tablespoons olive oil3 tablespoons parsley, chopped3 tablespoons dill, choppedSalt and pepper to taste1/4 cup sliced...
12 ounces cauliflower heads 2 leeks, sliced (just the white part) 1 head fennel, sliced (just the white part) 4 cloves garlic, slightly smashed 1 tablespoon olive oil Kosher salt and pepper, to taste 1 teaspoon fresh thyme leaves 1/2...
1 head of cauliflower3 leeks5 garlic cloves3 tablespoons extra virgin olive oil1-1/2 teaspoons kosher salt1/2 teaspoon cracked black pepper2 cups cooked chickpeas1 lb. of pasta such as fusilli1/4 cup chopped parsley1 recipe of roasted pepper cream sauce - see belowfor...
