Vichyssoise Recipe white peppercorn,    potato,    onion,    leek,    celery,    celeriac,    salt,    stock or broth,    vegetable fat spread,    white wine Vichyssoise is normally served cold, often when served hot it is called ‘potato and leek soup’. If you serve it cold, you may want to add more salt as when it is cold, the flavors are mild...

Celeriac Remoulade Recipe by admin | ifood.tv corn oil,    white peppercorn,    spring onion,    celeriac,    eggs,    mustard,    lemon juice,    yogurt (plain) Place the celeriac in a large mixing bowl.   Place the egg, lemon juice, and mustard in a food processor or blender.   Process briefly.   Slowly add the oil, beginning with a few drops and increasing the...

white velvet soup Recipe - Food.com chicken stock,    olive oil,    thyme,    white peppercorn,    potato,    spring onion,    garlic,    celeriac,    salt,    white wine,    milk,    water this is delicious, very much like vicchysoise with the subtle flavor of the celeriac. this does taste good cold, as well, and leftovers reheat beautifully Serving Size: 1 (449) g   Servings Per Recipe:...

Brussels Sprouts With Celeriac Recipe - Food.com butter,    white peppercorn,    celeriac,    brussels sprout,    salt,    bread crumbs,    milk,    flour From a 1948 cookbook whose title is missing. Serving Size: 1 (177) g   Servings Per Recipe: 6   AMT. PER SERVING % DAILY VALUE   Calories: 214.1   Calories from Fat 99 g 47 %   Total Fat 11.1 g 17 %   Satur...

Cream of parsnip soup with toasted pumpkin seeds nut oil,    pumpkin seeds,    lemon peel,    chicken stock,    peanut oil,    white peppercorn,    celery salt,    jalapeno,    potato,    parsnip,    leek,    celeriac,    salt,    lemon juice,    double cream 1) Heat the peanut oil in a heavy 3L saucepan or Dutch oven. Add the leek and jalapeno and saute for two minutes until fragrant. Add the parsnips and celeriac and continue cooking for an additional si...

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