Honey Whiskey Carrots: drunk on vegetables

I know all you MassBytes readers out there love vegetables.  I know I don't have to bribe you by soaking them in booze first to get you to eat them.  But consider: you're reading a food blog.  You already get all jazzed about delicious in-season produce.  I know, however, that - like me - you probably cook for people who aren't necessarily as enthused by the bounty of the season or what have you. And that's fine, there are plenty of things I don't get excited about that I'll tolerate for the people in my life, and they'll do the same for me, and that's what society is based on.

But these carrots are cooked in whiskey, just in case.

I brought them to Thanksgiving, and even though there were no kids there, don't worry, you can bring them to your next family gathering too - the actual alcohol cooks off and just leaves a slight kick in the flavour.  Or just make them for yourself - eating boozy vegetables alone is not at all the same as actually drinking alone. Honey-Whiskey Carrots!

Chai Bars: "Friendsgivings"

Surely you've heard of it.  Perhaps you even participate in one.  I'm talking about the event known as "Friendsgiving."  Necessity, or maybe loneliness, was the mother of invention in this case: people who couldn't get home to celebrate Thanksgiving with their family, or maybe people for whom their family was unpleasant or gone, but who still wanted the warmth of a big family meal at this particularly emotionally fraught time of year.  So they got a bunch of friends together and did Thanksgiving that way!

Now, that is not exactly what I made these unbelievable Chai Bars for.  I went to regular Thanksgiving with my husband's family (in fact, I'm eating leftover mashed potatoes as I write this!). But my work has had a tradition, which was not observed the last 2 years, of having "work Thanksgiving" - after all, my company's name even has "giving" right in it! - and I'm fortunate to work amongst some great cooks (only one of whom used to do it for a living), so obviously it was a delicious feast and we all went up a pants size.

What I brought were these Chai Bars, which bring all the warm, seasonal flavours of chai (which, hang on, people drink chai all year round, seasonal what?) to a fine-crumbed, slightly sweet bar.  I wish I had taken the leftovers home; I would have demolished the entire pan myself.  Or maybe that means I don't wish I'd taken them home!

Vegivore Eats | Cream of Celeriac soup

 With this time of year upon us, the air getting nippy, our bellies begging by nightfall to just be full and warm -- let's make soup for dinner. I made a pretty divine cream of celeriac (celery root) to share with my family for the holiday yesterday.

 I realize I missed the opportunity to share this recipe with you prior to Thanksgiving, so you might've been able to make this for your Turkey Day crowd, but life has a funny way of stepping in to make sure you don't get anything done that you intended to do. C'est la vie. And also, oopsy.

Celery root is not much to look at.  NPR once put it best:

"Aboveground is a gorgeously symmetrical crown of green, celery-like growth radiating from the central knob to about 12 inches. However, pull up this pretty green crown and what you unearth looks like a troll's orb of warts and roots."

photo credit: wiveswithknives.net

 Once you are finished the tedious job of peeling the celeriac you have at your disposal a milky-white root vegetable resembling a turnip and tasting of celery, parsley and earth.

 A wonderful, vegetarian, perfect-for-Thanksgiving soup recipe posted after Thanksgiving is okay, right?  Will it help sell it if I tell you this just might be THE best soup to pass your lips?  Full of celery root and aromatics; wine and spice. Pureed and velvety.

 We still have all winter, friends,..and celeriac will be in season and locally available the whole time*.  December holidays are around the corner; keep this recipe in yer back pocket!  Belly up to your tureen of choice, just make sure this is what's inside.

My lovely assistant, also known as my everlovin' Mama

 CREAM OF CELERIAC SOUP

Serves 6-8

2 Tbs butter

2 lbs celeriac, peeled and cut to 1" dice

1 small fennel bulb, cut to 1" dice

2 Bermuda onions, diced

1 c celery, chopped (reserve leaves from tops)

2 garlic cloves, minced

1/2 tsp celery salt

1 tsp lemon pepper

pinch of cayenne pepper, more to taste

1/2 c dry white wine

5 c vegetable stock

1 c whipping cream

In a heavy-bottomed pot, melt the butter over medium heat.  Add prepared celery root, onions, fennel and celery.  Sprinkle with salt and pepper**, cover the pot and let steam for about 20 minutes (or until tender), stirring twice.

Add in the garlic, celery salt, lemon pepper and cayenne.  Stir a minute before adding the wine. Cook the mixture down, until most of the liquid evaporates.

 Add in the vegetable broth.  Bring to a boil, turn down the heat and let it simmer for about 15 minutes.

 Use your immersion blender to puree the soup entirely.

Stir the cream and simmer another 5 minutes.

Ladle into bowls, top with a grind of black pepper, minced celery leaves and a touch of olive oil before serving!

...

 *PRO TIP: Most supermarkets stock celery root/celeriac.  However, vegetables are so much more fresh and flavorful when they come from closer to home!  Try Parker Farm (Lunenberg) and Hutchins Farm (Concord) to have the chance to get your hands on the best celeriac in the region.

 **PRO TIP: I primarily use white pepper in this soup, just so guests aren't secretly wondering what the black specks are.  A grind of black pepper on the top is ok, tho -- contrast  :)