Escarole and/or Radicchio
Celeriac (Celery Root)
Happy holidays and be well.
Parsnips, cut into wedges
Coconut oil or olive oil
Preheat oven to 425 degrees and adjust oven rack to middle position. Toss parsnips with coconut oil/olive oil and then toss in parmesan cheese. Pour out onto an oiled baking dish in a single layer and dot with butter (very important). Roast for 30 minutes, then stir parsnips and roast for another 30 minutes until golden brown. Serve immediately.
Another similar recipe using potatoes~
Oven Fried Parmesan Potatoes
1-2 lbs potatoes
4 tbsp unsalted butter or olive oil
Salt to taste
1 cup very finely grated Parmesan cheese
1 tsp coarsely ground pepper
onion and garlic (optional)
Preheat oven to 400 degrees. Cut potatoes lengthwise into wedges. Melt butter in a heavy ovenproof skillet, preferably cast iron, add potatoes and toss until they are coated with butter/oil. Salt the potatoes and place the skillet in oven and bake 20 minutes, stirring several times. Remove the skillet from oven. Mix the Parmesan cheese and pepper together in a bowl. Sprinkle this mixture over the potatoes and toss well. Return the skillet to the oven and bake until potatoes are crisp and golden, 15 to 20 minutes.
Celery Root and Potato Mash with Greens
1 celery root (celeriac), peeled and diced
1 pound potatoes, diced
2-3 cloves garlic, minced
1 cup chopped greens (kale or collards)
2 teaspoons coarse salt
6 cups water
1/2 cup heavy (whipping) cream
2 tablespoons butter
freshly ground pepper
Place the diced celery root, potatoes and garlic in a medium-size saucepan with the salt and water. Cover and cook over high heat until tender, 15 to 20 minutes. Add chopped cooking greens halfway though cooking time.
Drain and mash them with a potato masher or immersion blender. Return the purée to a saucepan and gently reheat over low heat.
Add enough cream to moisten, and stir in the butter until melted. Season to taste with salt and pepper.