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1 1 / 4 lb trimmed baby beets, preferably golden, scrubbed; 1 tbsp extra virgin olive oil; 3 tbsp goat butter; 1 lb celery root; 2 thyme sprigs; salt and freshly ground black pepper; 1 cup ...
35 calories. 3.5 grams of protein. ... Although it’s often called “baby broccoli,“ it’s not just regular broccoli picked early. ... Roughly three-quarters of a cup of beets contains: 43 ...
If you can't find lovage, increase basil to 1 3/4 cups and add 1 1/2 cups celery leaves. Recipe by Chef/Farmer Stacey Givens of The Side Yard Farm & Kitchen, Portland, OR. Lemon-Thyme Whipped Ricotta
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Place the beets in a small, heavy-bottomed sauce- pan and add water to cover by an inch. Bring to a boil over high heat. Reduce the heat to low and let simmer, uncovered, until the beets are thoroughly cooked and tender all the way through, 25 to 30 minutes.
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1. Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour ...