In our sous vide class this was my favorite dish. The vegetables with the horseradish creme fraiche is amazing and so simple! This helped sell me on the immersion circulator.
Olive Oil Braised Vegetables with Horseradish Creme Fraiche
Braise, Milwaukee WI
8 ounces baby beets, blanched, peeled and quartered
4 ounces carrot, cut into 1/2" logs
4 ounces rutabaga, diced
4 ounces parsnip, cut into 1/2" logs
4 ounces celery root, diced
3/4 cup olive oil
1/4 cup fresh marjoram or thyme, chopped
Horseradish Creme Fraiche:
1 cup creme fraiche
2 tablespoons horseradish
2 teaspoons lemon juice
1. In a small bowl; whisk horseradish, lemon juice and salt into creme fraiche. Set aside.
2. In medium sous-vide bag; add 1/2 cup olive oil, carrots, rutabaga, parsnip and celery root, season with salt and pepper. Place in immersion circulator at 185 for 35 minutes. In small sous-vide bag; add 1/4 cup olive oil, beets, season with salt and pepper. Place in immersion circulator at 185 for 30 minutes.
3. To serve; gently spoon warm vegetables and beets into serving bowls and top with a dollop of creme fraiche.
I love paging through vegan cookbooks, especially one from a blog I love as much as Oh How She Glows! I stumbled upon her online somehow and never has been disappointed by any of the recipes so I was excited to get my hands on the book and it does not disappoint. I started with the snacks and one day as I saw some beautiful beets at the store I remembered this salad. The combination of hazelnuts with beets and balsamic was so good. I topped with pepper and home made celery salt.
Recently I was told I need to eat more beets. I've been having beet smoothies, beet quesadillas, beet sandwiches, etc. But sometimes I just want a regular old beet salad! Here's a great one from Martha.
Roasted Beets and Edamame and Arugula
Whole Living Magazine
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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