March 17, 2005
Joelle's root recipes--and chicken for Pinki
Root salad: Grate or shred raw celery root, parsnips, turnips, and a carrot. Toss with parsley or chervil, olive oil, lemon, salt and paper.
Root soup: Boil and puree 1 parsnip, 2 potatoes, leek, and celery root. Vegetables can be sauteed in a little olive oil for 5 minutes first, or not. Makes a smooth and delicious veloute.
Pickled beet salad: Joelle uses a jar of Polish pickled beets. Slice them and dress with cumin (preferably ground), garlic or shallots or scallions, olive oil, pepper, and fresh coriander.
Chicken with fresh ginger and salted lemons: A recipe for Pinki. Saute a chicken, cut up in parts, in the olive oil from the salted lemons. Skin can be removed. Start with the dark meat, then the breasts, which cook more quickly. Add no salt as the lemons are salty. Add a few cloves chopped garlic, about an inch of chopped fresh ginger. Add 1/4 cup lemon juice from the salted lemons. Cook slowly for about 30 minutes. Add 1 salted lemon, cut in quarters and thinly sliced, and simmer a little longer.
Posted by BKG at March 17, 2005 11:29 AM
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