Creamy Celeriac & whatever Soup

Creamy Celeriac & whatever Soup
Recipe type: Soup
Serves: 3-4

  • 3 Tbsp. butter or Driftless sunflower oil
  • 1 onion, chopped
  • 1 lg or 2 small celeriac root, peeled & cubed
  • 1 large sweet potato, peeled & cubed OR 1 bunch carrots, cut into 1” pieces OR 1 head cauliflower, cut into pieces OR a bunch of tomatoes
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh thyme
  • 3 cups veggie or chicken stock
  • ¼ c. heavy cream or half & half
  • Salt & pepper to taste
  • Fresh thyme for garnish

  1. Melt butter/oil in a heavy bottomed pan.
  2. Add onion & sauté until translucent.
  3. Add celeriac & other veggie or choice & garlic & sauté for another few minutes.
  4. Add thyme & stock, bring to a boil, reduce heat, & simmer until vegetables are very tender, about a half hour.
  5. Puree in a food processor or with an immersion blender, return to heat, & add cream, salt & pepper to taste.
  6. Return to a simmer & serve, garnishing with thyme.


Mashed Sweet Potatoes with Thyme & Caramelized Onion

Mashed Sweet Potatoes with Thyme & Caramelized Onion
Recipe type: Main Dish

  • 3 + 1 Tbsp. unsalted butter
  • 1 sprig fresh thyme or ½ tsp. dried thyme
  • 3 Tbsp. heavy cream
  • Salt & pepper to taste
  • 1 tsp. sugar
  • 2 lbs. sweet potatoes (2 large or 3 medium), peeled, quartered lengthwise, & cut into ¼ inch slices
  • 1 Tbsp. unsalted butter
  • 1 small onion, diced
  • ¼ tsp. each sugar & salt

  1. Combine 3 Tbsp. of the butter, 2 Tbsp. of the cream, ½ tsp. salt, ¼ tsp. black pepper, 1 tsp. sugar, & sweet potatoes in a large, heavy bottomed saucepan.
  2. Cook, covered, over low heat until the potatoes are fall-apart tender, 35 to 40 minutes. Meanwhile, melt remaining 1 Tbsp. unsalted butter in a small skillet & add the onion & remaining sugar & salt.
  3. Cook over low heat until the onion is caramelized, about 15 minutes.
  4. Discard the fresh thyme sprig from the sweet potatoes & mash with a potato masher. Stir in the caramelized onion & remaining 1 Tbsp. cream & serve.


Kale & Squash Gratin

Kale & Squash Gratin
Recipe type: Main Dish

  • 1 Butternut squash, peeled, halved crosswise and seeded
  • 7 cloves Garlic
  • ½ tsp. Driftless sunflower oil or olive oil
  • Lacinato Kale, large stems removed
  • 1 tsp. Butter
  • Salt & Pepper
  • ½ tsp. Ground Nutmeg
  • 2-1/2 tsp. chopped Fresh Thyme, or 1-1/2 tsp. Dried Thyme Leaves
  • 1½ cups Cream
  • 3 tbsp. Bread Crumbs
  • ⅔ cup Grated Parmesan

  1. Heat oven to 400°.
  2. Cut peeled squash lengthwise into ¼-inch-thick slices; set aside.
  3. Butter a 2-1/2-quart baking dish.
  4. In a large bowl, combine the olive oil, chopped garlic, thyme, salt and pepper.
  5. Add the kale (roughly chopped) and rub the olive oil mixture aggressively into the leaves. Distribute half the sliced squash in the dish and sprinkle with ⅓ of the nutmeg, salt and pepper.
  6. Arrange the kale mixture over squash and sprinkle with ⅓ of the salt, pepper and nutmeg.
  7. Arrange remaining squash over kale mixture and sprinkle with remaining
  8. nutmeg, salt, pepper, and thyme.
  9. Distribute remaining garlic over squash, tucking it between slices.
  10. Pour cream over assembled gratin and cover with foil.
  11. Bake until squash is soft when pierced with the tip of a knife, 40 minutes; halfway through baking time, remove foil, press down on squash with a spatula to compress and distribute the liquid, cover and continue baking.
  12. Meanwhile combine bread crumbs and parmesan.
  13. After the 40 minutes, reduce oven temp. to 375° and sprinkle the bread crumbs and parmesan over the squash, return to oven and continue to bake, uncovered
  14. until golden brown.
  15. Let cool 15 minutes before serving.


Poblano Cream Sauce

Poblano Cream Sauce
Recipe type: Sauce
Serves: 3-4

  • 2-3 poblano peppers
  • 1 Tbsp. Driftless sunflower oil or butter
  • 3 cloves garlic, minced
  • black pepper to taste
  • 1 cup white wine
  • 1 cup heavy cream
  • salt to taste

  1. Either over a hot grill, gas stove, or broiler, roast whole peppers until blistered & starting to blacken.
  2. Place in a covered bowl to cool, about 10 minutes.
  3. Remove skin under running water, deseed, & chop.
  4. Set aside. Heat oil or butter in a medium saute pan over medium/high heat.
  5. Add garlic & stir until fragrant, about 1 minute. Add black pepper & white wine & simmer until reduced a bit, about 5 minutes.
  6. Add chopped poblanos (about ¾ cup worth) & cream, bring to a boil, & simmer for for about another 6-8 minutes, until thickened.
  7. Add salt to taste & serve over pasta, chicken, pork,


Parsnip Puree

Parsnip Puree
Recipe type: Side Dish
Serves: 4-5

  • 1½ pounds parsnips, scrubbed & cut into 2” pieces
  • 3 Tbsp. butter
  • ½ cup half & half (or heavy cream or milk or creme fraiche, as you prefer)
  • 2 Tbsp. green garlic tops, coarsely chopped
  • 2 Tbsp thyme, chopped
  • salt & pepper to taste

  1. Cover parsnips with cold water in a medium saucepan with lid.
  2. Bring to a boil, reduce heat, & simmer until tender (about 15 minutes).
  3. Drain into a colander, return to pan, add butter & half & half & puree (with masher, immersion blender, or in food processor.
  4. Season with green garlic tops, thyme, salt, & pepper.


Smashed Rutabagas with Ginger-Roasted Pears

Smashed Rutabagas with Ginger-Roasted Pears
Recipe type: Main Dish

  • 2 pounds rutabagas, peeled, cut into ¾- to 1-inch cubes
  • 1½ Tbsp. Drfitless sunflower oil or extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. minced peeled fresh ginger
  • 1 tsp sugar
  • 2 firm Anjou pears (about 1 lb), peeled, cored, cut into ¾- inch cubes
  • ¼ cup heavy whipping cream
  • 2½ Tbsp. butter
  • ½ Tbsp. chopped fresh thyme
  • Coarse kosher salt

  1. Cook rutabagas in pot of boiling salted water until tender, about 25 minutes.
  2. Meanwhile, preheat oven to 400°F. Grease a rimmed baking sheet.
  3. Combine oil, lemon juice, ginger, and sugar in large bowl.
  4. Add pears; toss to coat. Spread on prepared sheet.
  5. Roast until tender, turning pears every 10 minutes, about 25 minutes total.
  6. Drain rutabagas; return to same pot.
  7. Mash to coarse puree.
  8. Stir over medium heat until excess moisture evaporates, 5 minutes.
  9. Add cream, butter, and thyme.
  10. Mix in pears and any juices from baking sheet.
  11. Season with salt and pepper.


Kohlrabi Potato Gratin

Kohlrabi Potato Gratin
Recipe type: Main Dish

  • 3-4 medium german butterball potatoes, whole, un-peeled
  • 2 medium kohlrabi bulbs, whole, peeled green leaves from the 2 kohlrabi bulbs, stems removed
  • 1 c. green garlic (white & green parts), rinsed well & coarsely chopped
  • 1 c. half & half (or ½ cup heavy whipping cream + ½ cup milk)
  • ⅔ cup shredded/crumbled cheese of choice (Parmesan or blue cheese are my favorites)
  • ½ tsp. each salt, pepper, & nutmeg
  • 2 Tbsp butter
  • ¼ c. bread crumbs

  1. Preheat oven to 350 degrees.
  2. In medium sauce pan with a lid, boil whole potatoes & peeled, whole kohlrabi bulbs for 7-8 minutes, until tender but not soft.
  3. Drain into a colander.
  4. Chiffonade de-stemmed kohlrabi leaves (make a pile of flat leaves, roll them up into a log, & slice thinly) & place in the potato/ kohlrabi pan with about an inch of water.
  5. Bring to boil with the lid & steam for about 2 minutes. Drain.
  6. Cut potatoes & kohlrabi bulbs in half the long way & slice thinly.
  7. Mix chopped green garlic, half & half, all but 3 Tbsp. of the cheese, salt, pepper, & nutmeg in a mixing bowl.
  8. Put butter in pan & place in the hot oven for a couple minutes.
  9. Remove & swirl the melted butter to coat. Put half of the potato & kohlrabi slices in the bottom of the pan, lying flat.
  10. Spoon ⅓ of the seasoned cream & cheese mixture.
  11. Top with the kohlrabi greens & another ⅓ of the cream mixture.
  12. Add the remaining potato & kohlrabi slices, topped with the remaining cream mix. Sprinkle top with bread crumbs, cover with tin foil, & bake for 20 minutes.
  13. Remove foil & bake for another 20 minutes, until brown on top & bubbly around the edges.
  14. Let sit for about 10 minutes before serving.


Winter Root vegetable Au Gratin

Winter Root vegetable Au Gratin
Recipe type: Main Dish

  • ½ c. yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1Tbsp. fresh thyme (or ½ tsp. dried)
  • 8 c. thinly sliced mixed winter root vegetables
  • 1 c. milk
  • 1 c. heavy cream (or condensed milk)
  • 1 c. grated cheese of choice such as parmesan, asiago, Gruyere, aged cheddar
  • salt & pepper to taste

  1. Preheat oven to 350 degrees.
  2. Oil a 7” x 11” baking dish.
  3. In a large bowl, mix all ingredients but the cheese & pour into baking dish.
  4. Press down any veggies that are sticking out.
  5. Top with grated cheese & bake uncovered for 45-60 minutes, rotating if necessary, until vegetables are tender & top is crisp.
  6. Remove from oven & let stand a few minutes before serving.


Potato-Leek Tourte

Potato-Leek Tourte

  • large russet potato or 1lb red potatoes
  • 1 partially baked 9” pie shell
  • 3 cups chopped leek, white & light green part only (If there’s not quite enough leek in the box for the recipe, add some chopped collard greens & saute them with the leek.)
  • 1 Tbsp. unsalted butter
  • ½ cup cream
  • 2 eggs
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • ¼ tsp. freshly ground nutmeg grated Gruyere, Swiss, or goat cheese (optional)

  1. Preheat oven to 375 degrees.
  2. Gently crush baked potato with a fork into the bottom of the pie shell.
  3. Saute leek in butter until translucent.
  4. Transfer to the pie shell.
  5. Mix together the cream, eggs, salt, pepper, and nutmeg to make a custard.
  6. Pour over the onion and potato, sprinkle cheese on top (if using)
  7. Place in the preheated oven, baking for 45 minutes, or until the tourte is golden brown and the custard set.