Many thanks to the wonderful ladies and gents who booked the dinner party, special thanks to Bonny for hosting in her beautiful house on Bellport Bay.
Smooth Rutabaga and Celery Root Puree
Celery Root and Rutabaga are loaded with nutrition: potassium, magnesium, calcium, manganese, vitamins, iron, zinc and rich with fibre. It’s not just an alternative to mashed potato, but a well balanced dish. Celery Root has a distinguished flavor, somewhere between celery and parsley with a nutty twist, which marries well with the earthy, sweet Rutabaga…
Caramelized Fennel and Red Onion
Preparation Time: 20 mins, Serves 4. Fennel is a flowering plant, edible from the seeds to the bulb. Offering many health benefits, it is a delightful, aromatic vegetable. In this recipe the sautéing and the caramelizing of the fennel causes the anise flavor to fade but concentrates its natural sugars. This side dish compliments sea-food,…
Sautéed Red Cabbage
Cabbage is often called names like boring and bland at best, mushy and smelly at worst. NOT in this recipe!! This recipe elevates cabbage to sweet, tender and crunchy! Adding apple-cider vinegar to the mix brings a shot of brightness. It is enjoyable with sautéed chicken, burgers, rice or as a warm salad with chunks…
Parsnip Puree with Ghee and Sage
Preparation Time: 30 minutes, serves 4. A creamy side-dish with complex flavors embodying sweet, earthy, faintly peppery and nutty undertones, perfect for thanksgiving. The puree can be refrigerated for up to 3 days, and can also be frozen in an airtight container. Ingredients: 2 pounds of parsnips, peeled, trimmed and cut into 1 inch chunks….
Butternut Squash in Chermoula Sauce
Chermoula is a marinade used in North Africa, traditionally used to flavor fish, but can be used on other meats or vegetables. In this dish it is well balanced with the sweetness of the butternut squash and the acidity of the tomatoes. Ingredients: 2.5 pounds butternut squash, peeled, seeded and cut into 1 inch chunks….