Good Recipes from Friendly Eaters
Parsnip-Pear Latkes
http://www.ifood.tv
1 6- to 7-ounce underripe Bosc pear, quartered, cored
1 7- to 8-ounce parsnip, peeled, cut into 1-inch pieces
1 large egg, beaten to blend
1 1/2 tablespoons chopped celery leaves
1 1/2 teaspoons drained white horseradish
3/4 teaspoon salt
1/2 cup panko (Japanese breadcrumbs)
Vegetable oil (for frying)
Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.
From Bon Appetit, Dec. 2006.
| Print article | This entry was posted by Danielle on November 18, 2011 at 8:00 am, and is filed under Entrée, Lunchtime. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
No comments yet.
Kale-Apple Smoothie
about 1 month ago - No comments
3/4 cup chopped kale, ribs and thick stems removed 1 small stalk celery, chopped 1/2 banana 1/2 cup apple juice 1/2 cup ice 1 tablespoon fresh lemon juice Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender. Blend until smooth and frothy. From www.realsimple.com.
Carrot, Chickpea, Celery, & Cilantro Salad
about 2 months ago - No comments
2 cups thinly sliced carrots 1 (15 ounce) cans chickpeas, rinsed and drained 1 cup thinly sliced celery 2 tablespoons lemon juice 2 teaspoons olive oil ½ teaspoon lemon-pepper seasoning ¼ teaspoon salt ½ cup minced fresh cilantro Steam carrots for 5-6 minutes or until crisp-tender; immediately place in bowl of ice water. Combine chickpeas
Cucumber and Celery Salad with Yogurt
about 5 months ago - No comments
1/4 cup plain yogurt 2 medium celery ribs 1/2 English cucumber 2 tablespoons chopped parsley or cilantro 2 tablespoons lemon juice 1 teaspoon olive oil In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, 20 minutes. Discard liquid. Diagonally cut celery into thin slices. Seed cucumber and diagonally cut
Glazed Pumpkin Cookies
about 5 months ago - No comments
Cookies: 1 cup butter 1 cup sugar 1 cup pureed cooked pumpkin 1 medium egg 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla 1/2 teaspoon salt Icing: 1/2 cup brown sugar ¼ cup milk 3 tablespoons butter 1 cup powdered sugar 3/4 teaspoon of vanilla Preheat
Apple-Celery Stuffing
about 5 months ago - No comments
Makes 10 servings (5 cups, sufficient for a 4- to 5-pound bird) 1/4 C butter 1/4 C finely chopped onions 1 C finely chopped, peeled apples 1/2 C finely cut celery 1/2 tsp salt 1/4 tsp pepper 1 tsp poultry seasoning 1/3 C tomato juice, or chicken broth 6 C corn flakes cereal (crushed to
Double Dish of the Week: Pumpkin Pancakes
about 6 months ago - No comments
1 medium egg 1 cup milk ¾ cup unbleached white flour ¾ cup whole wheat flour ½ cup cooked pumpkin 1 tablespoon sugar 2 teaspoons baking powder ¼ teaspoon ground cinnamon Pinch nutmeg Pinch powdered ginger 2 to 4 tablespoons vegetable oil, as needed Combine all ingredients except oil in a large mixing bowl, whisking
Braised Celery
about 7 months ago - No comments
8 stalks celery, rinsed and trimmed, leaves chopped and reserved 1 tablespoon unsalted butter Pinch kosher salt Pinch freshly ground black pepper 1/2 cup good quality beef stock or broth Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias. Heat the butter in a 10-inch sauté pan
Ideas for enjoying Celery
about 8 months ago - No comments
Celery leaves add color, flavor, and vitamins to a variety of soups. Add leaves and stalks in big chunks, chop and sauté along with onions at the beginning of the recipe, or slice and add near the end of cooking. Enjoy raw as a snack, with peanut butter or cream cheese, or try adding to green
Dish of the Week: Smoked Salmon Pizza with Red Onion and Dill
about 8 months ago - No comments
1 10-ounce purchased fully baked pizza crust 4 ounces cream cheese, room temperature 1/4 cup minced red onion 1 tablespoon chopped fresh dill 2 teaspoons grated lemon peel 1 teaspoon prepared white horseradish 4 to 6 ounces thinly sliced smoked salmon Preheat oven to 450°F. Place pizza crust on baking sheet. Bake until crisp at
Chard and Potato Roll-ups
about 9 months ago - No comments
8 large leaves of chard 2 large potatoes An egg, lightly beaten 1/4 lb Swiss cheese, diced 3 roma tomatoes, blanched, peeled, seeded and chopped 2 tablespoons grated pecorino romano 4 sundried tomatoes, minced Several leaves fresh sage 1/2 a clove of garlic, minced 3 tablesp. unsalted butter Salt and pepper to taste Wash the
