Text 51, 108 rader
Skriven 2013-06-04 09:00:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: raw veggies
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Wanna bet? Just because YOU don't like them is no sign that others
 DD> don't. I, for instance, quite like raw turnips, washed, peeled and
 DD> sliced. Cooked turnips, not so much. Pickled turnips are OK. Jim Weller
 DD> likes turnips but not rutabagas - or is it the other way around? And
 DD> turnip greens are most definitely human food.

 DS> Gail is similar with carrots.  She likes raw carrots, but when it comes
 DS> to cooked carrots (e.g. in a pot roast) she will take at most a token
 DS> piece.  I will easily devour all the cooked carrots in the pot roast
 DS> but have no regrets at leaving the cooked celery to her.

I like celery, diced small, in tuna and chicken salads, also added to some
dishes and in soups, etc. It adds a nice flavour component. But, if not
properly done can put me off as quickly as okra. For instance, I use half a
stalk of celery (not half a rib) in the chilli I make. I put the celery, onion,
bell pepper, etc. into the blender with tomato juice and puree it until there
are NO recognisable pieces. The celery adds bulk and flavour to the stew.
 
Did you know that raw celery is an excellent diet food? MY RD told me that a
rib of celery contains about 5 calories - but the chewing, swallowing,
digesting and eliminating of it burns about 8 calories - for a net loss of 3
calories. Plus the benefits of lowered blood pressure, cholesterol and added
fibre to help "regularity".   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Celery Root Bisque w/Peppered Croutons
 Categories: Soups, Vegetables, Dairy, Breads, Poultry
      Yield: 8 Servings
 
      6 tb Butter; unsalted
      1 lg Onion; chopped
      3    Celery ribs; w/leaves,
           - sliced
  2 1/4 lb Celery root; peeled, coarse
           - chopped
      2 md Russet potatoes; peeled,
           - coarse chopped
      2 lg Parsnip; peeled, coarse
           - chopped
      5 c  Chicken stock or broth
      1    Bay leaf
      4    Thyme sprigs; fresh
           +=OR=+
      1 ts Thyme; dried, crumbled
    1/2 ts White pepper
    1/4 ts Coriander seeds
      2 c  Spinach leaves
    1/2 c  Whipping cream

MMMMM---------------------PEPPERED CROUTONS--------------------------
      4 c  French bread; in 1" cubes
      2 tb Olive oil
    1/2 ts (ea) fresh ground pepper and
           - salt
 
  MAKE THE CROUTONS: In a baking pan toss the bread
  cubes with the oil, the pepper, and the salt and
  toast them in the middle of a preheated 350øF/175øC
  oven, tossing them occasionally, for 15 minutes, or
  until they are golden. The croutons may be made 2
  days in advance, cooled, and kept in an airtight
  container.
  
  Melt butter in heavy large non-aluminum pot over
  medium heat.  Add onion and celery and saute until
  slightly softened, about 5 minutes.  Add celery roots,
  potatoes and parsnips and saute 5 minutes.  Add 3 cups
  stock, bay leaf, thyme, white pepper and coriander.
  Bring to boil. Reduce heat, cover partially and simmer
  until vegetables are very soft, about 25 minutes.
  
  Discard bay leaf and thyme sprigs. Add spinach to
  soup and cook until just wilted, stirring
  occasionally, about 2 minutes.
  
  Place soup in batches in processor. Return soup to
  pot. Add cream and remaining 2 cups stock and simmer
  15 minutes, stirring occasionally. Season with salt
  and white pepper. (Can be prepared 1 day ahead.
  Cover and refrigerate. Bring to simmer before
  continuing.)
  
  Ladle soup into bowls. Sprinkle with croutons and
  serve.
  
  "The Irish excel with root vegetables, and every home
  garden seems to boast lush rows of celeriac, parsnips,
  turnips, leeks, rutabagas, and potatoes. This savory
  bisque is a subtle and suave use of the humble and
  often ignored celery root. Along with glasses of
  sherry, it makes a great beginning to an elegant
  celebration of St. Patrick.  Spinach leaves add pretty
  green color to the bisque."
  
  From Bon Appétit, March 1991
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A man has got to know his limitations! - Dirty Harry
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