Wednesday, March 15, 2006
Lunch at Work
Ricotta Meatballs with Celery Root Puree and Fresh Tarragon
Celery Root Puree
-1 large celery root, rough chopped
-2 small turnips, roughly chopped
-1 onion, roughly chopped
-6-8 cloves garlic, peeled
-3 cans stock
Sautee the onions and garlic in a bit of oil until starting to brown. Add the rest of the ingredients. Bring to a boil, then turn down heat and simmer, covered, until root peices are soft. Puree. Add some puree to a bowl, put some meatballs in it, and sprinkle some freshly chopped herbs over the top.
-1 large celery root, rough chopped
-2 small turnips, roughly chopped
-1 onion, roughly chopped
-6-8 cloves garlic, peeled
-3 cans stock
Sautee the onions and garlic in a bit of oil until starting to brown. Add the rest of the ingredients. Bring to a boil, then turn down heat and simmer, covered, until root peices are soft. Puree. Add some puree to a bowl, put some meatballs in it, and sprinkle some freshly chopped herbs over the top.
# posted by Giao and Alexis @ 1:44 PM 
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