|
|
SEARCH RECIPES |
|
| |
|
| |
|
CATEGORIES |
|
| |
|
| |
|
SUBSCRIBE RECIPES |
|
| |
|
| |
| |
|
|
| |
|
Lilac Ridge Farm's Red Kuri Soup |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
Fall |
|
| Category |
Salads |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
This includes an unusual root vegetable, celeriac. |
|
|
|
|
| |
|
|
Ingredients : |
|
2 cups of Red Kuri squash
(seeds removed, no need to remove skin, cubed)
Fresh dill
2 cups vegetable or chicken stock
1 onion (chopped)
1 cup chopped celery root (also called celeriac)
1 leek, chopped.
Salt and pepper to taste |
|
| |
|
| How to Prepare : |
|
| Roast the cubed Red Kuri squash in a 500 degree oven for about ˝ hour (turn after 15 minutes). While roasting, sauté the onions, celery root, and dill in a large pot until vegetables are soft. Add the 2 cups of stock, and let simmer until the squash has roasted. Add squash into mixture and mash with a potato masher. Add more water if needed |
|
| |
|
|
|
|
| |
|
|
LOGIN HERE |
|
| |
|
| |
|
Localvore News |
|
|
|
|
| |
|
There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
|
|
| |
|
|
|
|
| |
|
Add To Favorites
Post Comments
Email Recipe To A Friend
Print This Recipe