Recipes
Ingredients: 2 large red beets, boiled and peeled beets (or 4 small) 1 cup unsalted butter 8 ounces 90% dark chocolate bar, (1 cup chopped) 1¼ cups unbleached flour 1 tsp baking powder ¼ tsp salt 4 eggs, room temp 1 tsp pure vanilla extract 1 cup dark brown sugar, packed Optional 1/4 cup chopped walnuts Instructions: Quarter beets and transfer...
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Serves: 8 servings Ingredients 3 tbsp Olive Oil 3 lbs. Celery Root, peeled and cut into 1 inch cubes (2 large/4 small) 2 Leeks, cleaned and roughly chopped 2 Parsnips, peeled and cut into 1 inch cubes 1 Apple, cored and...
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The squash itself is really versatile. Most purees and soups that use fresh squash should be exposed to some degree of caramelization and evaporation. It's really an effort to concentrate flavor. Always be careful when blending hot liquids. This recipe...
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Servings: 1 pint Source: Culinary Vegetable Institute An easy and delicious outlet for radishes. We see this as a way to extend the seasons of specific ingredients and don't stop with radishes. This is a basic formula for lacto-fermentation. Just...
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Servings: About 4 Qts of CurrySource: The Culinary Vegetable Institute In this recipe, complex flavors arise from only a few ingredients. Pre-mixed spice blends are the secret to developing depth in a short amount of time. We used vadouvan curry...
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