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