• Ingredients: 37
  • Serves: 6

Pureed celery root, parsnips and potatoes with , , , low-fat milk, butter.

Ingredients

  • 1 1-pound celery root , trimmed, peeled, cut into 1/2-inch pcs.
  • 1 pound parsnips, trimmed, peeled, cut into 1/2-inch pcs.
  • 1 pound russet potatoes, peeled, cut into 1-inch pcs.
  • 1 cup low-fat milk
  • 1 tbsp. butter

For cayenne dressing:

For spicy garden slaw:

  • 1/2 small head green cabbage , outer leaves removed,
  • 1/2 small head red cabbage , outer leaves removed,
  • 1/4 lb. carrots, peeled, ends trimmed, and cut lengthwise into sticks 3
  • 1 medium red onion , peeled and thinly sliced
  • 1 medium green bell pepper , washed, cut in half lengthwise,
  • 1 medium red bell pepper , washed, cut in half lengthwise,
  • 1 medium yellow bell pepper , washed, cut in half lengthwise,
  • 3/4 cup Cayenne Dressing
  • 1 cup unsalted Virginia peanuts

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes.

    For this step you will need

  2. Step 2 Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor.
  3. Step 3 Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through.

    For this step you will need