On Thanksgiving, I had a lovely dinner by Cinnamon Snail . One of the things they served was their delicious Rosemary Root Vegetable Puree. Inspired by the flavors, I decided to make my own...
And it was incredibly easy to make! I just took two sweet potatoes and two parnips, and chopped them into big pieces and boiled with a little water, covered. Then I pureed, and added sea salt and minced fresh rosemary.
Kate tried some and said, "That's what's up.". So there you have it. It's indisputably roommate approved!
I also made a Cauliflower Millet Mash recently, with a head of cauliflower I got for way too much (5 bucks!) at the farmer's market. It makes for a good breakfast or side dish.
Ingredients:
1 cup millet
3 cups water
1 medium onion
1 head cauliflower
2 cloves garlic, coarsely chopped
olive oil
sea salt
lemon juice
minced thyme (optional)
Directions:
With olive oil, sautee onions and garlic in pot. Allow to caramelize.
Put in millet, water, cauliflower and salt. Bring to a boil.
Cover and simmer for 20 to 30 minutes, until vegetables are soft and millet is cooked.
Remove from heat. Mash. Add in lemon juice, salt to taste, and thyme if using.
Hope you're all enjoying the holidays!!
xo,
Ellie
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