In a pan with olive oil, and roast for about 40 minutes.Ģ.
Slice 2 sunchokes, raw, into thin strips using a mandoline set aside. Mixed greens: radicchio, bok choy, mizuna, celery leavesġ. “They are a wonderful way to bring texture and crunch to a salad,” he says. In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that’s not sweet, says Mr. Garnish each bowl with diced celery root, carrots, turnips, roasted chestnuts and To plate (per serving): Pour 5 ounces (5/8 cup) of celery root soup and 1/4 cup of chestnut puree into each bowl. Puree the mixture in a blender, adding water to adjust consistency.ĥ. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute.
Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice. Add milk and then add water to cover, and simmer for 45 to 50 minutes.ģ. Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes. Juice from 1 lemon (about 2 tablespoons, or to taste)ġ tablespoon celery root, diced and blanchedģ turnip pieces, quartered and blanched (about three tablespoons)Ģ brussels sprouts, steamed and cut into dice or split into leavesġ. “This really complex soup is beautiful and delicious,” he says, “and a greatĮxample of what’s falling from the trees and coming out of the garden.”ġ medium leek, white and light green parts only, diced smallġ large bulb celery root, peeled and diced (about 2 1/2 cups) Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.Ĭelery Root and Chestnut Soup With Brussels SproutsĪs you dig into this soup, with its white, soft and silky base, each bite has a whole new texture, Mr. Add whipped cream and parsley, and stir gently. Once the buckwheat has been drained, immediately add kale and parsnips. Remove from the heat and let buckwheat rest in water for approximatelyģ. Cover with water and bring to a simmer for approximately 5 minutes. Add buckwheat, and season with salt and pepper to taste. Vegetables means slowly softening them over gentle heat to draw out the flavor without browning them.)Ģ. In a saucepan over medium heat, sweat the onions and garlic by cooking them in 1 tablespoon oil until they release some of their moisture and become slightly translucent, about 5 minutes. Have a home on my grandmother’s table in Indiana.” You can find buckwheat at the Union Square market, online at Burkitt Mills or at Whole Foods or Indianġ bunch black kale, blanched and finely choppedġ2 large shiitake mushrooms, quartered and sautéedġ2 brussels sprouts, quartered or split into leaves (roasted in 375 degree oven until just tender).ġ. Read all of Chef Anthony’s recipes below, and click to explore all the dishes in Well’s Vegetarian Thanksgiving series.īuckwheat and Black Kale With Brussels SproutsĬhef Anthony has long been fascinated with the aromatics and flavor of buckwheat, and the marriage of buckwheat and kale is delicious, he says. “You don’t eat it and think, ‘Boy, this would be good with duck.’ You just say, ‘This is so “The nature of these dishes is that you let them steal the show,” he said. The seasonal menu offered by Mr Anthony includes buckwheat and black kale, a soup made with celery root and chestnuts and a salad of sunchokes and apples. “It makes for good eating to reconsider and create dishes that let vegetables “There is this notion of reconsidering the role that proteins play in the conception of the dish,’’ he says. Anthony says he was eager to “show off” vegetables as part of the Well Vegetarian Thanksgiving series. Vegetables, and a great snapshot of what’s available in the farmers’ market and what’s growing in family farms around our area.’’Īs a result, Mr. “It’s not a way to pull a niche market into the restaurant, nor is it designed to be an escape from regular food,’’ Mr.
#Nytimes recipes asian root vegetables series
When executive chef Michael Anthony from New York City’s Gramercy Tavern added a series of vegetable tasting dishes to the celebrated restaurant’s menu, he wasn’t trying to attract vegetarian diners. Delicious no-meat recipes for your holiday table.
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