Recipes
Creamy Shallot Dressing
Ingredients
1 cup fromage frais, crème fraîche, or sour cream
2 tablespoons of minced shallots
½ teaspoon fresh thyme leaves
1 tablespoon finely minced chives
2 teaspoons of lemon juice and 1 teaspoon of zest
Salt and pepper to taste
Instructions
Place the fromage frais, crème fraîche, or sour cream in a mixing bowl along with the minced shallots, herbs, lemon juice, and zest. Mix together and season to taste with salt and pepper. Serve with potato chips or cut vegetables (carrots, bell peppers, or cucumbers).
Winter Root Vegetable Soup
Ingredients
1-2 tablespoons of coconut oil
¼ cup of sliced leeks
2 tablespoons minced shallots
1 minced clove of garlic
1 medium peeled potato cut into 1-2 inch pieces
1 carrot peeled and cut into 1-2 inch pieces
1 cup of any variety of winter squash cut into 1-2 inch pieces
½ cup of celery root cut into 1-2 inch pieces
One 16 oz. can of coconut milk
1 sprig of thyme
1 bay leaf
2 cups of vegetable stock
Salt and pepper
½ cup of homemade croutons
Nice olive oil and flaky salt to finish
Equipment
Medium pot and immersion blender (or blender/food processor)
Instructions
Heat one tablespoon of coconut oil over medium high heat in a medium pot and when the coconut oil is hot and shimmering in the pot, add the leeks and shallots. Cook until translucent. Then, add the minced garlic and cook for just another minute. If the vegetables are sticking to the pot lower the heat to medium and/or add more oil.
Add the potato, carrot, squash, and celery root into the pan and cover with coconut milk and vegetable stock. Bring to a boil and then reduce to a simmer. Add the thyme and bay leaf and season with ½ a teaspoon of salt. Cook for 20-30 minutes, covered with the lid of the pot slightly ajar, until the vegetables are very soft and tender.
Turn off the heat. Remove the pot from the stove and place on a trivet or kitchen towel (on a stable heat-proof spot in your kitchen). Discard the bay leaf and thyme stem. Blend the soup with an immersion blender, or in batches in a regular blender/food processor.
Return the pot to the stove and bring to a simmer. Season to taste with salt and pepper.
Serve immediately topped with a drizzle of nice olive oil, flaky salt, and some homemade croutons.
Homemade Croutons
Ingredients
3 slices of sourdough bread around 1 cm thick.
Olive oil
Salt
Instructions
Cut off the crusts of the slices of sourdough and discard. Then, cut the croutons carefully into 1x1cm cubes (or smaller if you’re being ambitious with your knife skills).
Heat two tablespoons of olive oil over medium high heat in a frying pan. When the oil is hot, add the bread and fry tossing until each side is golden brown. Add more oil as needed (be generous with the oil so the bread doesn’t burn).
Remove the croutons from the pan promptly when lightly golden. Place on a plate lined with a paper towel and season with salt.
Drink Pairings
I would want to pair something fruity or funky with the root vegetables. I think I would reach for the savory, dry, and deeply fruity flavors of oxidized white wine from the Jura region of France, a white pétillant naturel for festive bubbles, a dry cider, or a sour beer or east coast IPA.