I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
Welcome to my channel!
300g celery
Chop the celery
Medium heat
Olive oil
Add the celery to the pan
Cook for about 2 minutes
3 cloves of garlic
Cook for 1 minute
3 potatoes
320g potatoes
Dice the potatoes
Add the potatoes to the pan
Cook for 2-3 minutes
35g parsley
Chop the parsley
Add the parsley to the pan
Salt to taste
Black pepper
500ml vegetable broth
Cook for 15 minutes
Whole wheat bread crusts
Cut into smaller pieces
1tbsp salted butter
Add the bread crusts to the pan
Fry for 3-5 minutes
After cooking for 15 minutes
Transfer to a smaller pot or bowl
Blend the soup
The soup is ready to serve now!
It's very tasty
This soup is super healthy and delicious!
Done!
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Parsnip, Kale & Blarney Cheese Tart
Hearty nutrient-rich vegetables and Irish cheese in a cream cheese-based crust make for a hearty delicious tart!
RECIPE
Makes 1 tart
INGREDIENTS
For the Tart Dough:
½ lb salted butter, room temperature
½ lb cream cheese
2 cups all-purpose flour
¼ tsp salt
pinch of pepper
For the Tart Filling:
4 tbsp olive oil
2 medium parsnips, peeled, cut in half lengthwise and thinly sliced
3 medium onions, peeled & thinly sliced
3 cups kale, chopped
1 egg
½ cup buttermilk
7 oz Blarney Cheese (or your favorite cheese), shredded
salt & pepper to taste
HOW-TO
Make Tart Dough:
Put butter in bowl of an electric mixer with a paddle attachment. Mix at medium speed for 1 minute
Add cream cheese to bowl and mix another minute
Slowly add in the dry ingredients and mix until dough forms
Place dough on a lightly floured surface and form until a disc. Wrap in plastic and place in refrigerator for 10-15 minutes
Place dough on a floured surface and roll out with a rolling pin, adding small amounts of flour to keep it from sticking. Place in a tart pan and press dough into the shape of the pan. Leave about an inch hanging over and cut off the rest. Fold the extra inch of dough inside the tart tin. Place in freezer for one hour
Preheat oven to 400 degress. Line dough with foil and add pie weights or dried beans to keep dough from puffing up. Place tart pan on tin foil lined baking sheet. Bake 15 minutes. Lift up foil and using a paper towel, press down anywhere that the dough has risen. Continue to bake until golden brown, about another 8-10 minutes. Let cool
Make Filling & Bake:
Preheat oven to 325 degrees
Toss parsnips with 2 tbsp of the olive oil and a pinch of salt and pepper
Place them on a sheet pan and roast until just tender, 12-15 minutes
Heat 2 tbsp olive oil in a large saute pan over medium-high heat. Add onion and cook until just golden brown, about 10 minutes. Add kale, salt & pepper and cook until kale is wilted, about 8-10 minutes
In a bowl, beat egg and buttermilk. Add onion mixture and cheese.
Arrange parsnip slices on bottom of a 9.5 or 10 tart pan. Add onion mixture and spread evenly
Place in oven and bake until filling is set and golden brown, about 25 minutes. Eat warm or at room temperature
Roasted Garlic and Parsnip Vegan Gravy | Special Diet Recipes | Whole Foods Market
This vegan gravy gets wonderful depth of flavor and natural sweetness from roasted garlic and parsnip. You can prepare it up to three days ahead, refrigerate it and reheat it just before serving. Find the recipe here
SUBSCRIBE:
Makes 2 cups, about 10 to 12 servings
Ingredients:
1 large bulb garlic
1 medium (3 1/2-ounce) parsnip, peeled and cut into 1/2-inch-thick slices
1/3 cup blanched slivered almonds
1 1/4 cup mushroom broth (made from mushroom bouillon/base) or vegetable broth
4 teaspoons liquid aminos (such as Bragg)
1/2 teaspoon fresh thyme
1/4 teaspoon ground black pepper
Method:
Preheat the oven to 375°F. Cut garlic head in half horizontally to expose cloves. Wrap securely in a square of aluminum foil and place on an oven rack. Roast until cloves are golden and very soft, about 1 hour. Cool slightly, and then unwrap and squeeze garlic flesh from papery white husk. (You should have about 3 tablespoons.)
Meanwhile, place parsnip in a small baking pan lined with parchment paper and roast until soft and browned, about 30 minutes, stirring once or twice during roasting. Place almonds in a blender, pour in 1/2 cup boiling water and let soak 30 minutes.
Add garlic, parsnip, broth, aminos, thyme and pepper to the blender. Blend until very smooth, 2 to 3 minutes. Transfer to a medium saucepan and cook at a bare simmer 2 to 3 minutes to allow flavors to blend. Add more broth or water if gravy is too thick.
Nutritional Info:
Per Serving: Serving size: about 1/4 cup, 35 calories (15 from fat), 1.5g total fat, 140mg sodium, 4g carbohydrates, (1 g dietary fiber, 1g sugar), 1g protein.
About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
Connect with Whole Foods Market Online:
Visit the Whole Foods Market WEBSITE: wholefoodsmarket.com
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