Recipes You Can Use

Baked Beets in Rosemary Butter

1 lb beets
1 Tbsp butter
1 Tbsp olive oil
1 tsp chopped rosemary

Preheat oven to 400. Halve beets if they are large, otherwise use them whole. Place them in a covered baking dish with a little bit of water, and bake for one hour or until tender. Meanwhile, melt the butter and olive oil together with the rosemary, infusing the flavors over very low heat for about five minutes. When they are fork tender, hold the beets under cold running water to slip the skins off. Place in a serving dish and pour the butter-olive oil mixture over the beets. Serve warm.

Celeriac Gratin

1-1/2 lbs celeriac, cubed in one inch pieces
2tablespoons butter
2 tbsp flour
1 teaspoon chopped fresh rosemary, or thyme
1 cup grated parmesan
1 cup heavy cream
1/2 cup chicken stock or water
2 cloves minced garlic
Salt and pepper to taste

Preheat oven to 375. Boil the celeriac cubes for about five minutes, until fork tender. Drain. Butter a 5 x 9 baking dish. Melt the butter and add the flour cook until flour browns, add the stock and stir until thickened, Combine the cream,and garlic with the stock and bring the mixture just to a boil. Pour over the celeriac. salt and pepper and top with cheese. Cover and bake for 20 minutes, then uncover and bake for an additional 20 minutes or so, until browned.