#Celeriac Soup recipe

[fattributes]

Kartoffelsuppe

#food #recipe #dinner #soup #kartoffelsuppe #potatoes #onions #garlic #leeks #carrots #bacon #pork #celeriac #tomatoes #thyme #rosemary #parsley #german #dairy free #gluten free

[allium-girl]

celeriac & quince soup

#sorry I'm sick and it's getting colder out so I can't stop posting soup #recipes #autumnal recipes #winter recipes #soups #celeriac #quince

[morethansalad]

@/chefmanuel_h_mancuso on Instagram: Here we go, the perfect way to finish and and exalting all of its flavors in one pot recipe :)

A vegan soup of: Celeriac • Chanterelle • Girolles • Baby Pots • Raw Radicchio • Green Oil

Perfect during this super cold days.

#vegan #lunch #dinner #soups #radicchio #celeriac #mushrooms #wild food #potato #idk what green oil is... #not a recipe

[dduane]

Today's version of a frequently-repeated theme around here:

@petermorwood sees documentary on YouTube and gets curious about contents of menu: in this case, in a 1930s film about one of the classic European Mitropa dining cars

Comes downstairs to get a better look at the rather fuzzy menu on the big TV

After intense joint scrutiny, phonecam image of the screen (because unfortunately the screen darkens when paused, so the image has to be caught on the fly)...

...reveals "Schottische gerstensuppe",: "Scottish Barley Soup".

Immediate recipe search ensues. Discovery while searching: "Graupen" is apparently a regional word for gersten, "barley". Who knew. :) Ingredients: onions, garlic, boneless lamb from the leg or shoulder, leeks, carrots, celeriac, bouillon, bay leaf, salt, pepper, grated nutmeg...

(omnomnom)

Add leeks and stewing lamb to end-of-week shopping list.

And then back to work...

cc: @flowerbarrel: Here's the film Peter was looking at. Here, also, is a longer one featuring some of the same footage, additionally including a look at how Mitropa services worked toward the end of their run in the late 90s. And a third one featuring one of these handsome old restaurant coaches refurbished and turned into a stationary restaurant.

Disclosure: we got to ride a few of the trains featuring Mitropa dining cars before the service closed down, when food service generally moved to a model featuring more precooked food instead of actual cooks cooking things to order. The attentiveness and expertise of staff working these dining cars was always fabulous, and the food was routinely terrific even when it was just something extremely simple like gulaschsuppe (@petermorwood's favorite).

Meanwhile, it's still possible to get reproductions of Mitropa's famous "coffee core" service pieces. They're not cheap, but the genuine articles, if they're in anything like good shape, are way more expensive. (sigh) Nostalgia...

#it can be dangerous business #having two inveterate researchers in the same house #especially when food's involved #Mitropa #and a straightforward answer to the question #“did they serve soup on trains?” #Yes they did #(and yes they still do)

[balkanikabg]

Foods Update Master Post

Hi guys! This is a little late post, but last month I updated all of my foods, now when you have enough ingredients the dishes should be fully free.

You can download the updated recipes below if you didn't yet:

'Eat Me' Cake

Chesire Cake

Queen Of Hearts Drink

Enchanted Drink

Watch Out Witchy Cake

Teapot Muffin

Pumpkin Spice Cake

Mocha Chocolate Cake

Tarator

Avocado Pudding

Banana Avocado Pudding

Cinnamon Roll Pancakes

Pumpkin Spice Pancakes

Pumpkin Stew

Chocolate Buttercream Cake

Creamy Cabbage Casserole

Broccoli Jalapeno Soup

Vanilla Frozen Custard

Butter Pecan Frozen Custard

Butter Coffee Frozen Custard

Mint Frozen Custard

Valentines Cake

Strawberry Cake

Savory Tart

Shakshuka

Lasagna

Caesar Salad

Roast Salmon with Leeks, Onions & Parsley

Celeriac, Hazelnut & Truffle Soup

Asparagus Walnut Salad

Avocado Toast

Coconut Cream Cheese Pancakes

Avocado Salmon Salad

Jalapeno Popper Hotdog

Skewers with Cauliflower Rice

Christmas Stollen

Gingerbread Red Velvet Chocolate

Broccoli Lemon Parmesan Soup

Flank Steak Roulade

Avocado Coconut Ice Cream

Peanut Butter Fudge Cups

Panettone

#ts4 custom content #s4 download #ts4 download #ts4 maxis match #ts4 maxis mix #s4 maxis match #sims 4 download #s4 custom content #s4 mm cc #ts4 mm cc #ts4 custom drinks #ts4 custom food #s4 custom object #s4 custom drink #s4 custom food #s4 custom recipes #ts4 custom objects #ts4 custom drink #ts4 custom recipes #ts4 custom recipe #s4 custom drinks #sims 4 custom food #sims 4 custom recipes

[n1et]

I'm sharing a traditional soup recipe with a friend so i figured I might as well make it into a post. Polish mutuals and non mutuals alike please weigh in.

I'll be describing how to make Rosół sometimes localized as golden soup. It holds for about 3 days without freezing. As a little bonus I'll also add in some dishes that use rosół as a base; mostly mentions tho as to not balloon the post. Rosół is a savory meat based broth like soup usually eaten with noodles, it is similar in composition to ramen but places less stress on additions and plating.

Prep time: 10-20 minutes (with great room to spare)

Cooking time: >4h (generally the longer the better)

You'll need: A rather large pot, a strainer (any size, optional), a source of continuous flame (either a gas stove or a candle tea heater both work well, a blowtorch or kitchen torch works in a pinch but I don't recommend it, don't bother with a lighter; it's not worth it, also optional but VERY strongly encouraged)

[recipe under the read more]

Rosół is cooked differently in each household; sometimes according to tradition but usually to taste so the ingredients I'm about to give are tentative and should be adjusted

Ingredients:

about 3lbs Meat

1 Onion (charred)

1 or 2 Parsley roots

1 Carrot

1 Celeriac / Celery Root (large)

1/2 a Leek or as much as will fit in the pot

1 bundle of Fresh Parsley

2-4 Celeriac Stems (optional)

12 whole grains of Peppercorn

1 whole grain of Allspice

1/2 a Bay Leaf

A lot of how the end result will taste depends on the meat used in cooking, that includes both animal and cuts. Traditionally rosół is made with beef cuts such as the shank (or flank) and brisket (you're looking for chewy cuts and ones with some fat on them, tho usually the cheaper the meat is, the better it will do) (as an aside, traditionally when an old dairy cow would die it's meat would be used for rosół among other things, so don't be concerned about the general quality and age of the meat you're using) and poultry wings (including wing tips) and necks such as chicken, duck, or goose. Something more controversial nowadays but still very traditional would be horse tail and horse meat, both it and oxtail is a really good choice if you can get them cheaply.

Beef adds a little bit of sourness to the broth so it should be balanced by either adding in a little bit more carrot or about 1/3 of it's weight in turkey. I'd advise against using only turkey as it makes the broth too sweet in my experience, but it remains a great addition for balancing. The gamyer the meat the more intense in flavor and light in feel the broth will be, so for special occasions getting a goose or duck can make for an amazing dish.

Preparation:

Peel and wash all the vegetables thoroughly, make sure to get the dirt from in between the leek leafs (I usually use a high pressure shower head but I'm sure a sink is sufficient), and to get all the nooks and crevices of the celeriac (tho don't cut off the knotted part it's not imperative you keep it but it is a bit wasteful to do so)

chop the root vegetables into thumb sized dice, this includes; the parsley roots, the celeriac, and the carrot. Do Not chop the onion.

Char the peeled onion! Set it onto a source of open flame so that it is touching the onion directly but is not engulfing the onion and wait about a minute or 5, then turn the onion over and repeat the process. Do not try to scrape off the char, it's supposed to stay. (skip this step if you don't have an open flame handy)

Tie the parsley into a knot so it will stay together while cooking.

Cooking:

Put all the meat into the largest pot you can muster, anything you could fit your head in (or maybe even a bit smaller) will work, and pour water into it so that it covers the raw meat completely. Add the peppercorns, allspice, bay, and the onion. Put the pot on high heat and bring it up to almost a gentle boil before cutting the heat completely. If you want to, you can strain the broth to get rid of the meat fuss, keeping all the spices and the onion, or just let the fuss settle to the bottom of the pot. I've also seen people use a smaller strainer to skim the fuss off the top. Put the pot on low heat and watch if it tries to boil, if it does, add a table spoon of cold water to quiet it down and lower the temperature, ideally your soup should be moving but not quite boiling, do not stir as it'll only damage the onion and redisperse the fuss. If at any point the onion begins to disintegrate simply pull it out so it doesn't make the soup cloudy, you can eat it as is or add it back later and have it with the soup. After at least an hour, or after the meat can be pierced with a meat fork, start putting in other ingredients in order of cook time: first the Parsley root, then the carrot, then the celeriac, the leek should get added at the very end with all the herbs (parsley and celeriac stems). I like to wait an hour between each ingredient but not everyone has 6 hours to make soup, even if you don't have to watch it, so ration your time accordingly. The soup is ready when the leak is cooked through or about half an hour to an hour after putting it in.

Plating and further processing:

Rosół is generally eaten with noodles, any size and shape will do but short thin strands are the most common. You can eat it as a 2 course meal with the broth and noodles as soup and the less chewy meat from it as the second course, my favorite way to eat it is with horseradish sauce made with the broth for which I will provide a recipe later!

Rosół is also a base for many different dishes. You can use the broth as a base for other soups like żurek, and the tougher, stringyer peaces of meat can be ground into pierogi filling, but one of the simplest ways to enhance another dish with it is using it in a horseradish sauce recipe:

ingredients: a table spoon of unsalted butter, a teaspoon of flour, 2 table spoons of rosół (substitutable with any kind of broth), horseradish paste (I use jarred, if you plan on grinding the horseradish yourself add a little bit of cream)

Into a very small pot on low to medium heat add the butter and melt it. Before it burns add the teaspoon of flour and wait for it to brown slightly, stir constantly to make sure it doesn't burn. Quench the rue with the broth, it should foam slightly so try not to spill any, and after it deflates a bit add the horseradish paste to taste. I tend to go for 2 table spoons (quite spicy) but make sure to make the sauce as spicy as you want it to be, the more horseradish the spicier it'll be.

Pour your sauce onto one of the tender peaces of meat extracted from your rosól and enjoy. This seemingly simple dish always fills me with great glee and a sense of accomplishment. There's nothing quite like a peace of meat with horseradish sauce, both a result of delicious soup.

#kuchnia #recipe #polblr #me posting #I'm bad at actual tags and this is me trying #I had so much more to say but I'm exhausted after writing all that #should probably keep it in drafts for 24 to look over for mistakes tomorrow but I just want to get it out there #I may or may not do an addition where I go over each ingredient and how they taste/ what they do for the soup #to make substituting easier for those that still wanna try it but can't get all the stuff #and also going over each meat type and cut that can go into rosół and what to do with it/ what soup you can expect #there is a lot to talk about when it comes to rosół #soup in general really #anyway; finch this is your fault

[historia-vitae-magistras]

AHHHHH drop pea soup recipe pls (if you don't mind)?? or perhaps some tips :) saw lots of pea soup stuff mentions this morning - so I bought me self some split yellow peas and would like to try making some tonight. Should I soak the peas first to soften them and easier to boil?

Made a fresh pot to write this down as I went otherwise its just in my head. I'm not.... entirely sure if I'm a good recipe writer but I tried! I don't usually have the need to soak the peas but def rinse them and reserve the salt until the end to help. I made mine with chopped back bacon carrots, leeks, a turnip and celery but as noted any of the options below will work.

Ideal but optional Stock:

1 ham bone

2-3 carrots, quartered

1-2 ribs celery, quartered

2 medium onions, quartered

4 bay leaves

10-15 whole black peppercorns

1 soup pyramid (optional)

Throw it all in the pot and boil for 2 hrs. Strain and use it for the soup. This is also completely optional. You can just substitute it out for 8-10 cups 2.5 litres of water and a stock cube or bouillon paste in ham, chicken, garlic or vegetable. I wouldn't use beef or fish bouillon.

Actual soup

450-500 g/1 bag dried yellow or green split peas (no need to soak if split)

200-300g/8–10 ounces bacon, ham, back bacon or pancetta, or fuck even turkey bacon for our kosher friends can be done. Diced.

1 yellow onion, 2 large shallots or 1 large leek or about 150 grams of the whites and lights of green onion, finely chopped.

1 rutabaga, large waxy potato, turnip or parsnip, diced.

2 stalks celery or celeriac or turnip, diced

2 -3 carrots or parsnips, diced.

5 garlic cloves, minced.

Kosher salt, black pepper, soup pyramid or 2 bay leaves.

8-10cup/2.5 liters of the ham stock or substitute.

15 ml (1 tbsp) of your acid of choice. I'm a lemon juice girlie but wine vinegar, cider vinegar or plain vinegar will get it done.

Salt, garlic powder, onion powder, and pepper to taste

To Make the Soup

Take the biggest pot in the cabinet and slap down your bacon. If not using bacon, tap out a scoop of butter or an oil of choice, sauté the meat and remove before cooking the vegetables.

Remove bacon from its rendered fat or remove the meat from its cooking oil and set aside.

Cook the veg until soft. Add garlic and cook another minute or two.

Add the stock or broth, soup pyramid or bay leaves, and dried peas. Reserve meat if using.

Bring the whole thing to a boil for 1-2 minutes, lower to a simmer.

Cover and stir every 15 minutes until split peas are tender. It will depend on your peas. Mine is usually done in about an hour, but water heat and time may vary.

Check the soup for seasoning and season to taste.

Remove bay leaves or soup pyramid.

Stir in the acid and your reserved meat.

Warm through and serve.

#the ask box || probis pateo

[smute]

[SORRY to the anon who wanted the soup resippy i tried saving your ask as a draft to type all this out but then it disappeared 😬😬😬]

ok so this is essentially a variation of my grandma’s [1] linsensuppe, so im gonna give u both resippies. my version isnt technically mine, i stole the inspiration for it from the fancy restaurant deli place i worked at many moons ago, but i never saw an actual recipe, i just got one free meal per shift and had this soup very often and eventually tried to recreate it from memory months after i was fired for being too cute and handsome and sexy. its also the first time im writing this down, so dont expect any exact measurements please. measure with your heart <333

ingredience:

an assortment of (root) vegetables [2] such as:

onions

carrots

celery [3]

leek

potatoes

also:

large brown lentils

bacon

sausages [4]

and of course:

some herbs [5]

salt and pepper

white wine vinegar (for grandma's version); yes lemon juice works too

chili peppers (for mine)

and/or cayenne pepper (for mine)

white vermouth (for mine)

heavy cream (for mine)

prepping the stock:

wash and peel and dice your veggies somewhat finely (like bite-sized pieces, not super fine)

render the bacon (fry on low heat until the fat is extracted) save the bacon bits to add back later if u want

brown the veggies in bacon fat. i start with the onions and then go by hardness. for example, i would add the carrots before the celeriac, which tends to soften pretty quickly [6]

once all the veggies have softened and turned a nice color, simply add water and your leafy herbs and simmer on low heat for as long as you want or can lol. an hour should be enough but the longer the better. DO NOT ADD ANY SALT.

congratulations, you have made unsalted vegetable stock.

for both lentil soup varieties:

rinse the lentils and add them to the unsalted stock [7]

once the lentils have softened, start seasoning

add the diced potatoes and cook those until soft

variety numero uno aka grandma’s lentil soup:

the traditional (german?) lentil soup is seasoned with a splash of vinegar so go ahead and add that (careful though, its just meant to add some tang, not ruin the fucking soup lmao)

add sausage bits and bam. ultimate comfort food. well, penultimate.

variety numero due aka smute’s stolen resippy:

when prepping the stock, add fresh chili peppers according to your own spice tolerance.

also, DEGLAZE THE POT WITH A SPLASH OF WHITE VERMOUTH [8] before u add the water and let it cook down (it will be pretty pungent and smell very citrusy and spicy and vanilla-y and boozy initially but it mellows out quite quickly so just trust your nose. THEN you can add the water and do all the other shit i just told you ok thank you

season with a shit ton of cayenne pepper – either in addition to or instead of the chili peppers, and according to your own spice tolerance. i wouldnt use any spice mixes though. this is just to add heat, not any overpowering flavors

do not touch that fucking vinegar. turn off the heat and add half a cup of heavy cream instead. your soup should turn from toddler poop into a delicious thick beige-y white clam chowder slop. maybe with an orangy cayenne pepper tint if youre not a pussy (/handjob)

add sausage slices to warm them up and dig in

🦶footnotes:

[1] idiomatic; my grandma wasnt very big on cooking lol

[2] commonly referred to as “suppengrün” in german, a flavor base similar to a french mirepoix or an italian soffritto. the specific ingredients vary by region but usually suppengrün includes carrots, celeriac (see below), parsley root, rutabaga or some other turnip variety, curly parsley, et cetera et cetera

[3] celeriac aka celery root aka knob celery; yes, you can use celery stalks instead but they do taste different imo. celery stalks are also a lot saltier so idk how that would affect the lentils. dont skip the celery though because it gives you that essential soup flavor

[4] frankfurters? the smoked pork link sausages kind. i know food terminology is somewhat tricky once you cross the atlantic (im just assuming an american will read this lmao) and ive heard that you guys have hot dogs without the casing on like. crustless sandwiches? which. i cant even imagine what that is like but anyway. not the canned vienna sausages please. for my grandma

[5] you cant go wrong with curly parsley, i mean its so mild and inoffensive parsley goes with pretty much anything and it adds some nice color as well. yes you can use flat leaf instead lmao. basickly i would recommend anything you'll find in a fines herbes mix aka parsley, chives, chervil, and tarragon. that combo is a staple of french cuisine but they're widely used here as well so if you're going for the classic flavor, any of these will do the trick.

[6] if you don’t eat pork or want a vegetarian version, or if you’re just making stock, you can totally skip the bacon and use oil instead

[7] i’ve always been told that lentils have to be cooked in unsalted liquid. idk the science behind it and if we’re being honest, it’s probably some bullshit myth BUT! one time i did cook them with salt and they came out weird and hard and disgusting and it could of course be related to something totally different but what can i say. belief integrated. dont add salt until they’re soft. something that IS NOT a myth is the lentil variety. for this resippy you need LARGE BROWN lentils (tellerlinsen for all germans). the whole point of this soup is its creamy sloppy deliciousness and the soft mealy mushy consistency you get from large brown lentils adds a lot to that. small brown varieties (berglinsen for all germans) tend to keep their shape more and refuse to be slopified. ive never used red or yellow lentils or whatever for this soup so try at your own risk.

[8] vermouth is just fortified (distilled) wine thats been flavored with all kinds of shit (herbs and spices). i have a small bottle of martini bianco in my pantry that i only use for special dishes and while it is disgusting as a drink, it adds SO MUCH complexity to all kinds of foods it really is worth it. anyway. im gonna go out on a limb and say that you can also use a sweet white wine. maybe use a more generous amount and cook it down a bit? and maybe add a PINCH of sugar

#ask #anon #technically i guess lol #sorry tumblr ate it #& #slopcore #resippy

[spikebit]

i channeled the spirits this week when trying to decide what i wanted to cook. i looked within and conjured a vision of a creamy beef and potato soup with some kind of crisp white root vegetable and an unknown herb for flavouring.

i decided celery was one of the flavours in the soup and remembered celeriac exists (i've never had it before) and intuited that the herb i wanted to use was tarragon (never used it, don't actually know what it tastes like)???

so basically my brain presented this whole soup recipe to me and i have no idea what it's going to taste like because i've never had half the ingredients going into it. so interested to see how it's gonna turn out. divine soup

#i'm also adding fennel bulb rosemary and bay leaf #wish me luck. lol

[soupblessings]

#soup #yotam ottolenghi #chicken #bean #yemeni #onion #celeriac #three soups for the price of one!

[fattributes]

Chicken Noodle Soup

#food #recipe #lunch #dinner #soup #chicken #pasta #carrots #celery #onions #garlic #cauliflower #celeriac #parsley #dairy free

[morethansalad]

Fennel-Celeriac Soup with Herb Oil and Roasted Hazelnuts (Vegan)

recipe is in German btw

#vegan #lunch #dinner #soups #fennel #celeriac #hazelnuts #potato #shallots #vegan cream #garlic #radish #horseradish #black pepper #dill #chives #olive oil #sea salt #🤍

[puntointerrogativo]

Can confirm, that apple pie spice mix makes a great upgraded cinnamon toast 😋 (It’s cinnamon, nutmeg, cardamom and cloves)

Cooking day plan:

Lamb meatloaf with dried cherries and apricots

Spiced lentils with chestnuts x6 (freeze 4, F&M cookbook)

Celeriac soup

Preserved lemons

Gin and tonic lemon marmalade

Mrs Pettigrew’s Famous Lemon Cake

Small batch of lemon curd, see D. Ansel’s recipe

#life #since we have to tackle the lemons anyway #might as well be set for a while

[allwaysfull]

The Recipe | Josh Emett

Minestrone

Wonton Soup

Momofuku Ramen

Pappardelle with Prawns, Peas & Parmesan

Spaghetti alle Vongole (with Clams)

Spaghetti with Tomato Sauce & Ricotta Cheese with Herbs

Ragù Bolognese

Spaghetti all Carbonara

Spaghetti Aglio Olio e Peperoncino (with Peperoncino & Garlic)

Bavette with Cheese & Pepper

Goat Cheese Ravioli in Pancetta & Shallot Sauce

Risotto with Pecorino, Olive Oil & Balsamic Vinegar

Yellow Dal with Spinach

Lentils à la Française

Falafel

Cachapas (Sweetcorn Pancakes)

Tortilla de Patatas (potato)

Tabbouleh

Caesar Salad with Potato Croutons

Pumpkin Seed Coleslaw

Classic Ratatouille

Creamed Spinach

Carrots Vichy

Flemish-style Asparagus

Celeriac Remoulade

Pan con Tomate

St George’s Mushrooms, Garlic & Parsley on Sourdough Toast

Petit Pois a la Française

Roasted Vegetables Catalan-style

Caponata

Cauliflower Cheese

Potato Gratin

Coleannon

Pommes Mousseline

Pommes Dauphine

Potato Rösti

Pommes Anna

Clam Bruschetta with Roasted Vegetables

Moules Marinière

Grilled Scallops with Sweet Chili Sauce & Crème Fraîche

Pulpo a la Feria (Octopus)

Tuna Tataki Salad

Fish Congee

Black Cod with Miso

Coq au Vin

Gongbao Chicken (Spicy Chicken with Peanuts)

Chicken Korma

Chicken Tikka

Guotie & Haozi (Pork & Cabbage Beijing Dumplings)

Tartare de Boeuf Bistrot

Beef Green Curry

Lamb Shank Rogan Josh

Boeuf Bourguignon

Boeuf en Daube Provençale

Veal Osso Bucco with Truffled Polenta & Gremolata

Pizza Pomodoro

Pissaladière

Twice-Baked Goat Cheese Soufflè

Madeleines

Almond Biscotti

Carrot Cake

Easy Vanilla Cake

Dark Chocolate Brownie

Crème Brûllée

Pistachio Ice Cream

Traditional Tiramisu

Chocolate Molten Cakes

Apple Sponge Pudding

Bread & Butter Pudding

Crêpes Suzette

Ruth’s Very Rich Pancakes

Chocolate Truffles

Baba Ghanoush

Olive Tapenade

Anchoiade

Tarmosalata

Café de Paris Butter

Herbed Garlic Butter

Basil Pesto

Chimichurri

Salsa Verde

Classic Skordalia with Bread

Sambal

Thai Chili Jam

Carmalized Onions

Horseradish Gremolata

Preserved Lemons

Pickled Red Onion

Green Tomato Chutney

Confit Tomatoes

Basic BBQ Sauce

Peanut Sauce Four Ways

Green Curry Paste

Salsa Romesco

Tasha’s Napolitana Sauce

Pomodoro Sauce

Salsa al Burro e Salvia (Butter & Sage)

Fish Velouté

Red Wine Sauce

Béchamel Sauce

Béarnaise Sauce

Hollandaise Sauce

Mayonaise

Truffle Mayonaise

Aïoli

Caesar Dressing

Classic Vinaigrette

French Vinaigrette

Lemon Vinaigrette

Green Goddess Dressing

Dashi

Ponzu Sauce

Chicken Stock (white and brown)

Fish Stock

Crème Pâtissière

Crème Anglaise

Naan

Chapati

Pizza Dough

Egg Yolk Pizza Dough

Semolina Pasta Dough

Traditional Pie Dough

#the recipe #josh emett #ken hom #david chang #massimo mele #danielle alvarez #heinz beck #gennaro contaldo #nancy silverton #alfred portale #giorgio locatelli #angela hartnett #christine manfield #michael caines #mark bittman #crace ramirez #frank camorra #tyler florence #ben shewry #claudia roden #Jacques Pépin #nieves barragan mohacho #tom kerridge #josé andrés #rodney dunn #julien royer #darina allen #shannon bennett #anne-sophie pie #rick stein

[revivalrootsnursery]

Unique and Interesting Vegetables to Grow at Home

Are you looking to elevate your home gardening experience with some unique and fascinating vegetables? As gardening enthusiasts, we understand the joy and satisfaction of growing your own produce. Whether you're a seasoned gardener or just starting out, exploring grow vegetable plants can add excitement and variety to your garden. Let's delve into some unconventional yet rewarding options that you can cultivate right in your backyard.

Romanesque Broccoli: This mesmerizing vegetable, with its intricate fractal patterns, is not only visually stunning but also packed with nutrients. It thrives in cool weather and requires minimal care, making it an excellent choice for beginner gardeners.

Purple Cauliflower: Add a pop of color to your garden with purple cauliflower. This vibrant variety is rich in antioxidants and offers a unique twist to traditional cauliflower recipes. With proper sun exposure and well-drained soil, you can easily grow this beauty at home.

Rainbow Swiss chard: Brighten up your garden and plate with the colorful stems of rainbow Swiss chard. This nutritious leafy green is not only easy to grow but also adds a deliciously earthy flavor to salads, stir-fries, and soups.

Kohlrabi: With its mild, sweet taste and crunchy texture, kohlrabi is a versatile vegetable that deserves a spot in your garden. It's quick to mature and can be enjoyed raw or cooked, making it a favorite among home gardeners.

Dragon Tongue Beans: Make a statement in your garden with these striking beans featuring purple streaks on yellow pods. Dragon tongue beans are prolific producers and thrive in warm climates, offering a bountiful harvest throughout the season.

Celeriac:Commonly known as celery root, celeriac is a flavorful root vegetable that adds depth to soups, stews, and roasts. Despite its gnarled appearance, celeriac is surprisingly easy to grow and withstands colder temperatures well.

At Revival Roots Nursery, we offer a wide selection of easy-to-grow vegetable plants to inspire your gardening journey. Explore our collection and start cultivating a thriving garden that's as unique as you are. Happy gardening!

#grow vegetable plants

[officinecreativeansaldo]

Soups, Stews and Chili Recipe

Botwinka is a Polish vegetarian soup that combines beet greens, beets, carrots, parsnip, celeriac, leek, and potatoes with hard-boiled eggs.

#beet greens #combination #botwinka #many #polish