Sautéed Celery Root
1 celery root
4 cloves garlic
1 inch horseradish (optional)
3 small peppers or half bell pepper
1 tsp celery seed
Grapeseed oil
Peel and chop the celery root, garlic, horseradish, and peppers.
Add chopped celery root, horseradish, and peppers to sauté pan with about 2 tbs oil. Sauté until almost soft, stirring occasionally, then add garlic and celery seed, cover pan with lid, and cook 5 to 10 minutes more on low heat. Celery root should be al dente.
Vary it to your taste!
Preserved Salmon
I piece salmon
Sugar
Kosher salt
Spices
I didn’t remove the skin but wish I had. I ended up removing it after a day in the fridge cause that side didn’t cure as well.
Mix enough sugar and salt and spices to thoroughly cover fish.
On a large piece of aluminum foil put down half the mixture. Put fish on top of mixture. Put the rest of the mixture on top of the fish. Wrap foil tightly. Put the foil packet inside a plastic bag and on a plate or in a pan. It will leak!
Place all in the refrigerator with a weight on top. (I used a gallon of milk.)
Turn every 12 hours.
After 48 hours remove and rinse.
Негізгі бет Nomad Cooks In Her Van- Preserved Salmon and Sautéed Celery Root
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