Root vegetable soup chili dried/powder,    chicken stock,    olive oil,    turnip,    potato,    jerusalem artichoke,    carrot,    onion,    fennel,    celeriac 1) Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks.   2) Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browne...

Chicken in Horseradish and Chervil Sauce Recipe - Food.com butter,    heavy cream,    pepper,    peppercorn,    horseradish,    chervil,    bay leaf,    jerusalem artichoke,    carrot,    onion,    fennel,    whole chicken,    salt,    flour from The Scandinavian Cookbook Serving Size: 1 (621) g   Servings Per Recipe: 4   AMT. PER SERVING % DAILY VALUE   Calories: 1113   Calories from Fat 670 g 60 %   Total Fat 74.5 g 114 %   Saturated Fat 28.1...

Pickled Crudites with Buttermilk Dip Recipe - Grant Achatz | Food & Wine bell pepper,    red pepper,    tarragon,    pepper,    parsley,    dill,    coriander seed,    chives,    celery seed,    cumin,    bay leaf,    basil,    allspice,    jerusalem artichoke,    carrot,    beetroot,    spring onion,    garlic,    fennel,    celery,    cucumber,    cauliflower,    white vinegar,    salt,    sugar,    white wine,    lemon juice,    creme freche,    buttermilk Star chef Grant Achatz gives the classic vegetables-and-dip hors d'oeuvre a nicely acidic punch by pickling the vegetables. Find the recipe at Food & Wine. Instructions Checklist   Step 1   Pick...

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