Vegetable Osso Bucco with Celeriac Puree


1/2 pound red pearl onions

3 Tbsp Liquid Gold Medium to Robust Extra Virgin Olive Oil

3 large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends

Salt and freshly ground pepper

1 tsp. Avrinda’s Madras Masala

1 cup dry red wine

1 Tbsp. dried porcini powder (ground porcini mushrooms)

1 1/2 cups mushroom broth

1/2 cup flat-leaf parsley

2 tsp Liquid Gold Sicilian Lemon Balsamic



-Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute. Drain and trim the onions, then peel them. Wipe out the skillet.

-Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute. Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender.

-Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls. In a bowl, toss the parsley with the lemon balsamic and the remaining 2 tablespoon of olive oil and season with salt and pepper. Scatter the parsley leaves over the carrots and serve.


Celeriac Puree


3 pounds celeriac, peeled, trimmed, and cut into 1-inch chunks

Kosher salt

6 leaves fresh sage

Freshly ground black pepper

6 fried sage leaves as garnish

1 can coconut milk

1/4 cup nutritional yeast



-Place sage and celeriac in a pot, cover with coconut milk and enough water to go two inches above the celeriac . Bring to a simmer and cook until tender, 20 mins.

-Drain the celeriac and place in food processor. Purée until smooth. Season to taste with salt and pepper.

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