We generally followed this recipe: https://www.skinnytaste.com/creamy-cauliflower-puree/ Our modifications: first, we omitted the garlic and buttermilk. Second, we added one medium russet potato, cut roughly into the same size as large (3x2") florets from one medium cauliflower. We boiled the potato and cauliflower chunks together until fork-tender (about 8 mins). We drained them, and then placed… Continue reading Mashed cauliflower and potatoes
Tag: root vegetable
Roasted root vegetable soup with curry flavors
We followed this recipe to make use of vegetables in our pantry: https://cooking.nytimes.com/recipes/1020950-any-vegetable-soup?smid=ck-recipe-iOS-share Our modifications: first, preheat oven to 400. Peel and dice (into 1.5" dice) 2 large carrots, 3 small Korean sweet potatoes, 1 large russet potato, and 1 medium purple-topped turnip. Toss in 1 Tbsp canola oil and ½ tsp each salt and… Continue reading Roasted root vegetable soup with curry flavors
Chinese soy-braised turnips
We tried this recipe from Madhur Jaffrey’s World Vegetarian cookbook: first, peel 2 lb (about 4) purple topped turnips, cut into 1.5 inch pieces (vertically cut in half, then each half into 2-4 thick chunks). Second, heat 2 Tbsp peanut or corn oil in a large wok, then add the turnip chunks on medium-high heat.… Continue reading Chinese soy-braised turnips
Cooking Adventures 