Not exact matches
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs
rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(
shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)
1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute
shreds of Ellen's unchicken seitan) 1/3 cup burdock root,
shredded OR
shredded turnip or
rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste
You can make these pancakes with potatoes for a traditional latke, or use
shredded turnips,
rutabaga, celery root, parsnips, sweet potato, yam, or even butternut squash for a more nutritious, GAPS - legal and Paleo - friendly variation.
Shredded sweet potato,
rutabaga, parsnips, and chopped plantains roast together on a sheet pan topped with eggs for a one pan Baked Root Vegetable Hash that is a delicious and savory start to the day.