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| Vegetables cooking.... |
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| Puree!!! |
Whipped this up to accompany roasted chicken. Try it out. It makes a great side dish.
Ingredients
- 1 head of cauliflower (chopped)
- 3 parsnips (peeled and chopped)
- 3 carrots (peeled and chopped)
- 1/2 yellow onion chopped
- 4 cloves of garlic ( peeled and sliced)
- 1/2 cup chicken broth
- 1/2 cup of water
- generous sprinkle of salt and pepper
- 2 tablespoons ghee
1. Prepare all vegetables.
2. Melt ghee in dutch oven on stove top.
3. Toss in vegetables, water, broth, salt and pepper.
4. Bring to boil for 2-3 minutes, reduce heat and cook covered for 25 - 30 minutes.
5. Puree in a food processor in batches.
I recently received this book as a birthday gift from my roommate. The Flavor Bible is a great guide to building ANY original recipe. I can almost never follow a recipe exactly because I like to improvise. TFB allows me to improvise a recipe using the guidelines of some of the best chefs in the country. I would recommend this book for more experienced cooks who want to experiment with new flavor and texture combinations. I also have been able to explore less common ingredients without spending hours clicking through a million Google search results, many of which offer unoriginal recipe suggestions. TFB is also a great resource for Paleo eaters who want to come up with new Paleo ingredient combinations. Consider it for your next cookbook purchase! You won't be disappointed!
Ingredients
- 20- 30 mushrooms cut into fourths
- 1/2 red onion chopped
- 1-2 spoonfuls of beef tallow
1. Place onions and half the beef tallow in a pan over medium heat. Cook for 5 minutes, stirring often.
2. Add mushrooms and a small amount of additional beef tallow. Cook until the mushrooms are done. Sprinkle with a salt and serve.
