Pre-heat oven to 375F. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake for 10-13 minutes, or until beets are slightly crispy and tender.
1/4 t chili and garlic smoked sea salt (or sea salt)
1 T olive oil
1 C cheese, grated
coleslaw
Instructions
Combine seasonings. Toss potatoes with 1/2 T olive oil and half of seasonings. Bake at 375F for 35 minutes.
Heat pan. Add olive oil. When hot, add onion, bell pepper, and remaining seasonings. Cook for 5 minutes, over medium heat, stirring occasionally. Add garlic, and beans, and cook for 2 minutes. Add soup and cook 3 minutes more, stirring often.
Divide the potatoes into two piles and top with bean mixture and then cheese. Bake 3-5 minutes, or until cheese is melted.
1 watermelon radish (or 1/4 Korean daikon radish), quartered
1 rutabaga (or 1 large turnip), peeled, if desired, cut in 6 pieces
2 T butter
1 T olive oil
1-2 t salt
pinch pepper
pinch cayenne
pinch nutmeg
pinch ginger
1 C milk
5 C water (or vegetable stock)
1 t maple syrup
2 t lemon juice (or balsamic vinegar)
croutons, for topping
parmesan cheese, for topping
Instructions
Pre-heat oven to 350F. Drizzle garlic with olive oil and wrap in foil. Toss remaining veggies with olive oil. Place on two baking sheets and roast (flipping once partway through, if desired), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
Add water and bring to a boil. Turn heat off, add milk, maple syrup, and lemon juice. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water if it’s too thick. Taste, adjust seasoning if desired. Return to heat and cook a few minutes more, but don’t boil.
Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes).
Browned Butter and Four Cheese Broccoli Soup – Quartered Version
Recipe Type: Soup, Main, Dinner, Lunch, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
Ingredients
2 T unsalted butter
1 1/2 T garlic infused olive oil (or 1/4 T garlic powder with regular olive oil)
2 heads (4 C) broccoli, roughly chopped in small pieces
1 small onion, chopped
1 medium carrot, chopped
1/2 C Korean daikon radish
1/4 T red pepper flakes
1 t salt
1/4 t pepper
1/4 T garlic powder
1 T balsamic vinegar, divided (1/2 T, 1/2 T)
1/2 t dijon mustard
1 T all purpose flour mixed with 1/4 C cold water
2 C vegetable stock (or water)
2 C milk
2 T heavy cream
1 1/2 C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated
Instructions
In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.
Add 1/2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great). Remove from heat and whisk in cheese, a little bit at a time. Add 1/2 T balsamic vinegar. Taste and adjust seasoning as needed.
