Recipes — vegatables

Amy Ingram

Vegetable Osso Bucco with Celeriac Puree

Ingredients: 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   Method: -Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the...

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