9 medium potatoes*
6 or 7 parsley roots, trimmed and scraped
2 tsp salt
3/4 cup milk
3/4 cup half-and-half
3 tbsp butter
1 tsp pepper
3/4 cup minced parsley
*preferably a boiling type such as white rose, red rose or Yukon Gold
Cut potatoes (peeled or unpeeled) into 4 or 5 pieces. Peel parsley roots
and cut into 1-inch pieces. Put potatoes and parsley root in a saucepan;
cover generously with water. Add 1 teaspoon of the salt and bring to a
boil. Reduce to a simmer and cook until potatoes are easily pierced with
tines of a fork, about 15 minutes. Drain. Return vegetables to saucepan.
Combine milk and half-and-half and add about 1/4 cup of the mixture to the
hot vegetables. Mash, adding remaining milk mixture a little at a time
until potatoes reach the consistency you want. Stir in butter, remaining
salt and the pepper. Garnish with parsley.
Serves 6 to 8.
Pea Shoot Salad With Jerusalem Artichokes
2 lb jerusalem artichokes
1 cup chopped fresh mint
12 whole mint leaves
2/3 cup champagne vinegar
1 tsp sugar
1/2 cup canola oil
1 tsp salt
1 tsp pepper
2 cup young tender, edible-pea shoots
Peel Jerusalem artichokes. Quarter them and cut quarters into very thin
slices. Combine chopped mint, vinegar, sugar, oil, salt and pepper in a
small bowl; whisk to combine. Add Jerusalem artichokes; stir gently to
coat.
Arrange pea shoots on salad plates. Using a slotted spoon, remove
artichokes from vinaigrette and place on top of pea shoots. Drizzle
vinaigrette over each salad; garnish with mint leaves.
Grated Carrot And Date Salad With Gorgonzola
1/2 cup crumbled gorgonzola blue cheese
1/2 cup olive oil
5 tbsp champagne vinegar
1 tsp cracked black pepper
1 1/2 lb carrots
10 medjool dates, pitted
1 dandelion, arugula or young lettuce; leaves for garnish
Combine the cheese, olive oil, vinegar and pepper in a bowl, mashing and
whisking the cheese to make a thick dressing.
Peel the carrots, then grate them on the large holes of hand-held grater to
make 1 cup.
Chop the dates into pieces about the size of corn kernels.
Add the dressing to the carrots and the dates, and stir until they are well
coated.
Transfer to a serving bowl or to individual salad plates and garnish with
dandelion, arugula or lettuce.
Serves 6 to 8.
Rosemary Turkey Souffle
3 tbsp butter or margarine
3 tbsp flour
1/2 cup milk or light cream
1/2 cup turkey stock
4 large eggs, separated
1/2 tsp salt
1/4 tsp rosemary leaves
1/16 tsp ground black pepper
2 cup chopped leftover turkey
1 tsp fresh lemon juice
1 mushroom sauce
Melt butter or margarine in a saucepan. Remove from heat. Blend in flour.
Stir and cook 1/2 minute or until bubbly. Remove from heat and stir in milk
or cream and turkey stock. Stir and cook over low heat until of medium
thickness and of smooth consistency. Beat egg yolks and add. Blend in next
5 ingredients.
Beat egg whites until they stand in stiff, soft peaks. Carefully fold into
the mixture. Turn into a 1 quart souffle dish or casserole, having only the
bottom buttered. Place in a pan of hot water. Bake in a preheated slow oven
(325F) 1 1/2 hours or until a knife inserted in center comes out clean.
Serve with Mushroom Sauce. Servings: 6
From "The Spice Cook Book, Avanelle Day & Lillie Stuckey"
Dried Fig And Apricot Stuffing
5 cup country-style bread
1 tbsp butter
1 1/4 cup minced onion
2 garlic cloves, minced
2 1/2 cup boiling water
3/4 cup chopped dried figs
1/2 cup chopped dried apricots
4 tbsp minced fresh rosemary
4 tbsp minced fresh thyme
1 1/4 tsp salt
1 tbsp cracked black pepper
* up to 6 cups; in slices or chunks. Use hard, dry baguette, pain au
levain, Italian slipper bread or any combination of country- style bread,
or leftovers from homemade bread
Resinous fresh herbs, garlic and onion, plus intensely sweet fruits and
country bread, make a sweetly savory stuffing.
Put the bread in a large bowl and set aside.
Melt the butter in a small saucepan. Add the onions and garlic and saute
until translucent, about 3 or 4 minutes. Add the boiling water and pour the
mixture over the bread. Turn the pieces to make sure they all get soaked.
Let stand for 10 to 15 minutes, or until the bread is cool enough to handle
and the water has been absorbed. Squeeze the bread in your hands, further
breaking it down, until you form a thick paste. Add the fruits, herbs, salt
and pepper and continue squeezing to incorporate them into the paste.
Yields about 3 cups; enough to stuff a 7-pound turkey breast or a 12- to
14-pound turkey.
Double Celery Turkey Salad
1 1/4 lb celery root
8 celery stalks
4 cup diced cooked turkey, chilled
4 tbsp light sour cream
4 tbsp mayonnaise
2 tsp dijon mustard
3 tbsp champagne vinegar
1 tsp salt
1 tsp freshly ground black pepper
8 tbsp pine nuts
1/2 cup dried cherries, halved
Using a sharp knife, peel the skin from the celery root. Grate the celery
root on the large holes of a hand-held grater (you should have about 1
cup).
Trim and mince the celery stalks.
Combine the 2 celeries in a bowl. Add the diced turkey, sour cream,
mayonnaise, mustard, vinegar, salt and pepper. Mix well.
Fold in the pine nuts and dried cherries.
Serves 6 to 8.
