Sweet Potato Stir-Fry with Thai Curry Sauce

You might not think of sweet potatoes in a stir-fry, but after you spiralize them into curly pieces, they’re the perfect ingredient for a super-quick curry.

• 1 tsp. Thai red curry paste
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. minced fresh ginger
• 1 medium sweet potato, halved
• 2 tsp. vegetable oil
• 2 small heads baby bok choy, cut into wide ribbons (2 cups)
• 1 cup fresh corn kernels
• ½ cup light coconut milk
• 2 tsp. lime juice
• 2 Tbs. chopped cilantro

1 | Combine curry paste, garlic, and ginger in small bowl, and set aside.
2 | Cut sweet potato with large blade of spiral slicer. (Cut any very long curls into smaller lengths; discard very small pieces. You should have 3 cups.)
3 | Heat oil in wok or large skillet over medium-high heat. Add sweet potato spirals, and cook 3 to 4 minutes, or until beginning to brown. Add bok choy and corn, increase heat to high, and cook 2 minutes, or until bok choy is wilted. Add curry paste mixture, and cook 30 seconds. Add coconut milk and lime juice, and remove pan from heat. Stir in cilantro.

Moroccan-Spiced Millet-and-Lentil Salad

You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand.

Salad

• ½ cup millet
• ½ cup cooked lentils
• 2 medium carrots thinly sliced on sharp bias (½ cup)
• ½ medium red onion, thinly sliced (½ cup)
• ¼ cup sliced pitted Medjool dates
• ¼ cup chopped parsley
• ¼ cup roughly chopped pistachios
• ¼ cup pomegranate seeds
• 2 Tbs. minced green olives
• 1 Tbs. chopped mint
• 1 small orange, cut into pieces

Dressing

• ¼ cup cooked lentils
• 1 pitted Medjool date
• 2 Tbs. olive oil
• 2 Tbs. orange juice
• 1 Tbs. lemon juice
• 1 tsp. ras el hanout spice blend

1 | To make Salad: Cook millet according to package directions. Spread cooked millet on plate, and chill in refrigerator.
2 | Combine millet with lentils, carrots, onion, dates, parsley, pistachios, pomegranate, olives, and mint in salad bowl. Set aside.
3 | To make Dressing: blend all ingredients in blender until smooth; season with salt and pepper, if desired.
4 | Stir Dressing into Salad. Scatter orange pieces over top.

Maple-Mustard Dipping Sauce

Serve this spicy sweet sauce with oven fries, or use as a sandwich spread.

• ¼ cup low-fat mayonnaise or vegan mayonnaise
• 1 Tbs. plus 1 tsp. Dijon mustard
• 1 Tbs. maple syrup
• 2 tsp. fresh lime juice

Whisk together all ingredients in small bowl. Serve with Curly Oven French Fries.

Quick-Sautéed “Zoodles” with Lemon-Mint Brown Butter

Adding a little butter to the sautéing oil for zucchini noodles enhances browning.

• 2 medium zucchini (1 lb.)
• 1½ Tbs. plus 2 tsp. unsalted butter, divided
• 1 tsp. thinly sliced fresh mint leaves
• 1 tsp. fresh lemon juice
• ¼ tsp. grated lemon zest
• 2 tsp. vegetable oil, divided

1 | Cut zucchini into noodles with small-toothed blade on spiral slicer. Set aside.
2 | Heat 11/2 Tbs. butter in small skillet over medium heat. Cook 6 minutes, or until milk solids have turned light caramel color. Remove from heat, and stir in mint, lemon juice, and lemon zest.
3 | Heat 1 tsp. butter and 1 tsp. oil in large skillet over medium heat. Add half of zucchini noodles, and increase heat to medium-high. Season with salt and pepper, if desired, and cook 3 minutes. Transfer to serving dish, and repeat with remaining butter, oil, and zucchini. Drizzle zucchini with brown butter.

White Bean–Artichoke Hummus with Roasted Garlic

This mellow spread gets a hit of bright color and citrusy flavor from ground sumac. The Middle Eastern spice may seem strange paired with hard cider, but in fact, sumac grows wild all over the temperate areas of North America, and the bright red berries ripen at the same time as the apple harvest. Serve with raw veggies, pita crisps, or crackers.

1 large head garlic
2 Tbs. plus ¼ tsp. olive oil, divided, plus more for drizzling, optional
4 cups baby spinach
1 15-oz. can cannellini beans, rinsed and drained
1 12-oz. jar marinated artichoke hearts, drained, liquid reserved
3 Tbs. lemon juice
1 14-oz. can artichoke hearts, rinsed and drained
1 tsp. ground sumac, for garnish

1 | Preheat oven or toaster oven to 350°F. Slice top off garlic, place on square of foil, and drizzle with 1/4 tsp. oil. Wrap foil around garlic, and roast in oven 30 minutes, or until soft. Cool.
2 | Wilt spinach in large skillet over medium heat until most of liquid has evaporated. Cool, and squeeze out excess liquid with hands. Set aside.
3 | Place cannellini beans in bowl of food processor. Add 2 Tbs. reserved marinated artichoke heart liquid, lemon juice, and remaining 2 Tbs. oil. Purée until very smooth. Add artichoke hearts and spinach, and pulse until chopped, but still chunky. Garnish with ground sumac, and drizzle with oil (if using).

Millet Cornbread with Spicy Honey Butter

Cooked millet replaces wheat flour in this simple cornbread recipe.

Spiced Honey Butter

• ½ cup butter, softened
• 2 tsp. honey
• 1 tsp. hot sauce, or to taste
• ¼ tsp. salt

Cornbread

• ¼ cup millet
• 2 cups fresh or frozen corn kernels
• 2 large eggs
• ¼ cup vegetable oil
• 1 cup fine corn flour
• 1 tsp. salt
• ½ tsp. baking powder
• ½ tsp. baking soda
• 4 green onions, chopped (½ cup)

1 | To make Spicy Honey Butter: Blend all ingredients in mini food processor until smooth, or fold together in small bowl with rubber spatula until thoroughly combined. Shape into log, wrap in plastic wrap, and chill.
2 | To make Cornbread: Combine millet with 2 cups water in small bowl. Let soak 8 to 10 hours, or overnight.
3 | Preheat oven to 425°F. Coat 9-inch square baking pan with cooking spray.
4 | Cook corn in medium pot of boiling water, 3 to 5 minutes, or until tender. Drain, and reserve 3/4 cup cooking water.
5 | Transfer corn and cooking water to blender, and purée until smooth. Cool purée 5 minutes.
6 | Whisk together corn purée, eggs, and oil in medium bowl. Sift together corn flour, salt, baking powder, and baking soda in separate bowl, then fold into corn purée mixture. Fold in 1/2 cup drained millet and green onions.
7 | Spread batter into prepared pan. Bake 15 minutes, or until top springs back when touched in center. Serve warm Cornbread with Spicy Honey Butter.

Mustardy Mushrooms with Piquillo Peppers

Tapas-style mushrooms are cooked in hard cider, jazzed up with Dijon mustard, and paired with briny piquillo peppers for an hors d’oeuvre you can serve with toothpicks or on small plates.
3 Tbs. olive oil
1½ lb. white or cremini mushrooms, halved (quartered if large)
4 cloves garlic, minced (4 tsp.)
½ cup hard cider
2 Tbs. Dijon mustard
1 12-oz. jar whole piquillo peppers or roasted red pepper strips, rinsed, drained, and patted dry
Heat oil in large skillet over medium heat. Add mushrooms, and cook 7 to 10 minutes, or until mushrooms release their juices. Stir in garlic, and cook 5 to 10 minutes more, or until most of liquid has evaporated. Stir in cider and mustard, and cook 5 to 10 minutes more, or until mustard sauce has thickened, and mushrooms are tender. Cool to room temperature, and stir in piquillo peppers.

Mexican Chocolate Crème Caramels

Cayenne pepper and chili powder spice up creamy custards that hit the spot when the weather turns chilly. You can omit the light corn syrup, but it helps keep the sugar from crystallizing before it turns to caramel.
Caramel
1 cup sugar
1 tsp. light corn syrup
Crème
6 oz. finely chopped bittersweet chocolate
1 12-oz. pkg. extra firm silken tofu, drained
½ cup sugar
1 tsp. ground cinnamon
½ tsp. vanilla extract
¼ tsp. cayenne pepper
¼ tsp. chili powder
¼ tsp. salt
1 pinch cracked black pepper
1 | Preheat oven to 325°F, and lightly grease six 4-oz. ramekins.
2 | To make Caramel: Stir together sugar, corn syrup, and 3 Tbs. water in medium saucepan; bring to a boil over medium-high heat. Boil 7 to 8 minutes, or until syrup turns deep golden brown. Quickly remove from heat; divide hot caramel equally among prepared ramekins. Tilt and turn each ramekin so caramel completely covers bottom. Cool at least 2 minutes.
3 | To make Crème: Melt chocolate in microwave or double boiler until smooth. Set aside.
4 | Purée tofu in blender or food processor until smooth. Add remaining ingredients, and blend until smooth. Add chocolate, and blend until combined. Pour chocolate mixture into ramekins, then place ramekins in large baking pan. Place baking pan with ramekins in oven, then carefully pour boiling water into pan to reach halfway up sides of ramekins, taking care not to splash water into custards. Bake 45 to 50 minutes, or until tops are mostly set but custards still jiggle a bit when tapped.
5 | Use tongs to remove ramekins from water bath; let stand at room temperature 5 minutes before inverting onto plate.

Herbed Millet-Stuffed Mushrooms

For an hors d’oeuvre version of this dish, stuff button mushrooms with a spoonful of the millet filling, and bake 10 minutes. In addition to saucepan cooking directions, we’re including instructions for cooking millet in a rice cooker, which yields soft, fluffy results.

• ⅓ cup millet
• 4 tsp. olive oil
• 2 cups chopped button or cremini mushrooms
• ½ cup finely chopped celery (1 stalk)
• ⅓ cup finely chopped shallot (1 medium)
• 1 tsp. chopped fresh thyme
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh marjoram
• 6 halves or 12 quarters marinated roasted tomatoes, coarsely chopped
• 3 Tbs. finely grated Parmesan cheese
• 1 large egg, lightly beaten
• 6 large portobello mushrooms, stems and gills removed
• ¼ cup coarsely chopped fresh parsley for garnish, optional

1 | Bring millet, 1 tsp. oil, and 1 cup water to a boil in small saucepan. Reduce heat to medium-low, and simmer 10 to 11 minutes, or until liquid is absorbed. Alternately, stir ingredients together in bowl of rice cooker, and cook millet according to rice cooker instructions.
2 | Heat 1 tsp. oil in large skillet over medium high heat. Add chopped mushrooms, and sauté 5 minutes, or until mushrooms begin to brown. Add celery and shallot, and sauté 3 to 5 minutes more, or until vegetables are tender. Remove from heat, and stir in chopped herbs.
3 | Add cooked millet to bowl with mushroom mixture, and stir to combine. Fold in chopped tomatoes, Parmesan,and egg.
4 | Preheat oven to 400°F. Line baking sheet with parchment paper, or spray
with cooking spray. Arrange portobello mushrooms stem side up on prepared baking sheet, and brush with remaining 2 tsp. oil. Season with salt and pepper, if desired. Spoon heaping 1/3 cup millet stuffing into each portobello cap. Bake 20 to 25 minutes, or until stuffing is heated through and lightly browned on top. Garnish with chopped parsley, if using.

Swedish Mushroom Soup

Tony Gylleneiden’s simple mushroom soup is delicious all on its own, but the VT test kitchen added an optional roasted mushroom garnish for a crunchy textural element. The soup’s flavor intensity will depend on the mushrooms you use.

Soup

• 2 Tbs. olive oil
• 2 leeks, chopped (1½ cups)
• 3 cloves garlic, minced (1 Tbs.)
• 1½ lb. wild mushrooms, chopped (8 cups)
• 1 qt. low-sodium vegetable broth
• 3 sprigs fresh thyme
• ¼ cup chopped cilantro

Crispy Mushrooms (optional)

• ½ lb. wild mushrooms, halved or sliced if thick
• 1 Tbs. olive oil

1 | To make Soup: Heat oil in large saucepan over medium heat. Add leeks and garlic, and sauté 5 to 7 minutes,or until leeks are soft. Add mushrooms, and cook 5 minutes, or until most of liquid has evaporated. Add broth, thyme, and cilantro, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes.
2 | Purée soup in batches until smooth. Season with salt and pepper, if desired.
3 | To make Crispy Mushrooms: Preheat oven to 450°F. Toss mushrooms with oil in medium bowl. Spread in single layer on baking sheet, and bake 10 to 15 minutes, or until browned and crisp. Cool. Garnish Soup with Crispy Mushrooms, if using.

Candied Apple Cookies

These tender cookies have all the sweet satisfaction of candy apples, without the stick-to-your-teeth texture. The secret when making the glaze is to keep a close eye on the thermometer so that the sugar reaches the hard-crack-stage temperature of 290° to 300°F.

Cookies

• 1 cup sugar
• ¾ cup margarine
• ¼ cup unsweetened applesauce
• ¼ cup apple juice or apple cider
• ½ tsp. vanilla extract
• 3 cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt

Glaze

• 1 ½ cups sugar
• ½ cup pomegranate juice
• ¼ cup light corn syrup
• 1 tsp. ground cinnamon

1 | To make Cookies: Cream sugar and margarine in bowl with electric mixer until smooth. Beat in applesauce, apple juice, and vanilla extract.
2 | Sift in flour, baking powder, and salt in three additions, and beat until blended. Shape dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight.
3 | Preheat oven to 400°F, and line two baking sheets with silicone baking mats or parchment paper.
4 | Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut out apple shapes with cookie cutter. Transfer cookies to prepared baking sheets, and insert lollipop stick where stem would be. Bake 6 to 12 minutes (depending
on cookie cutter size), or until cookies begin to brown on edges. Transfer to wire rack to cool.
5 | To make Glaze: Whisk together sugar, pomegranate juice, corn syrup, and cinnamon in medium saucepan, and bring to a boil over medium heat. Simmer 4 to 5 minutes, or until syrup reaches 290°–300°F on candy thermometer.
6 | Dip both sides of Cookies in hot Glaze, making sure Cookies are completely covered. Place on clean sheet of parchment paper or silicone baking mat to cool. Let harden completely before removing.

Golden Saffron Pound Cake

“I had long been intrigued by saffron, and when I finally got into the kitchen and started experimenting with it for myself, I really wanted to see how it might taste in a sweet application,” explains Kaminsky. The result is a tender, richly hued loaf with a hint of exotic flavor.
¾ cup plain non-dairy milk
1 pinch saffron threads (0.25 g)
⅔ cup sugar
6 oz. plain soy or coconut yogurt
⅓ cup canola oil
¼ tsp. salt
3 cups all-purpose flour
½ tsp. baking soda
1 tsp. baking powder
1 tsp. apple cider vinegar
½ tsp. vanilla extract
½ tsp. rose water
½ cup golden raisins
1 | Warm non-dairy milk 1 minute in microwave. Stir in saffron, cover, and
let steep overnight.
2 | Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray.
3 | Transfer saffron mixture to large bowl, straining out saffron threads, if desired.
Whisk in sugar, yogurt, oil, and salt. Sift in flour, baking soda, and baking powder, and stir until just combined. Stir in vinegar, vanilla, and rose water. Fold in raisins. Spread batter in prepared loaf pan, and bake 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before unmolding onto wire rack to cool completely.

Whole-Grain Fruit-and-Nut Muffins

These muffins have the look, taste, and texture of whole-wheat muffins without the gluten.
¾ cup gluten-free all-purpose baking mix
¾ cup Whole-Grain Flour Blend
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 large eggs
¾ cup sugar
¾ cup low-fat buttermilk
½ tsp. vanilla extract
4 Tbs. butter or margarine, melted
1½ cups chopped fresh fruit (such as apples, pears, peaches, or mangoes), or 1½ cups fresh or frozen berries
½ cup chopped walnuts, pecans, or almonds
1 | Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.
2| Whisk together gluten-free baking mix, Whole Grain Flour Blend, baking powder, baking soda, and salt. Set aside.
3| Whisk together eggs and sugar in large bowl until lightened in color. Whisk in buttermilk and vanilla. Stir in dry mixture, then butter. Fold in fresh fruit and nuts.
4| Scoop batter into prepared muffin cups. Bake 15 to 20 minutes, or until toothpick inserted in muffins comes out clean. Cool 5 minutes in pan, then unmold, and cool completely.

Spiralized Butternut Squash and Apples with Lentils and Maple-Balsamic Sauce

Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner.

• 4 tsp. maple syrup
• 1 Tbs. lemon juice
• 2 tsp. balsamic vinegar
• 7 oz. butternut squash neck (from peeled, halved squash)
• 1 medium Golden Delicious apple, stem removed
• 2 tsp. vegetable oil
• 1 clove garlic, minced (1 tsp.)
• 1½ cups cooked French green lentils
• 2 Tbs. chopped fresh parsley
• ¼ cup chopped dried cranberries, optional
• ¼ cup chopped toasted walnuts, pecans, or hazelnuts, optional

1 | Stir together maple syrup, lemon juice, and balsamic vinegar in small bowl, and set aside.
2 | Cut butternut squash into noodles with small-toothed blade on spiral
slicer (you should have 2 cups). Cut apple into small noodles with same blade (you should have 11/2 cups).
3 | Heat oil in large skillet over medium-high heat. Add squash noodles, and season with salt, if desired. Cook 2 minutes, or until noodles are slightly softened. Add apple noodles, and cook 1 minute. Stir in garlic, and cook 30 seconds. Add lentils and maple-balsamic mixture, and season with salt, if desired. Remove from heat, and stir
in 1 Tbs. parsley and cranberries and nuts (if using). Garnish with remaining 1 Tbs. parsley.

Apple-Millet Pancakes

Millet cooked in apple juice makes a tender, flavorful base for these brunch beauties. Be sure to use a wide turner or spatula when flipping these light, delicate pancakes.

Compote

• 2 Tbs. vegan margarine or butter
• 3 cups peeled, grated Granny Smith apple (from 3 medium apples)
• ¼ cup maple syrup
• 1 Tbs. lemon juice
• ⅛ tsp. salt

Pancakes

• 2 cups unsweetened apple juice
• ⅓ cup millet
• ½ cup unsweetened almond milk
• 4 large egg whites
• 1 Tbs. vegetable oil
• 1 medium Granny Smith apple, peeled and grated (1 cup)
• ½ cup almond flour
• ⅛ tsp. ground fennel

1 | To make Compote: Melt margarine in small saucepan over medium heat. Stir in apples, and sauté 3 to 4 minutes.
2 | Reduce heat to low, and add syrup, lemon juice, and salt. Cover, and cook 15 minutes, or until apples are softened and mixture is thickened, stirring occasionally.
3 | To make Pancakes: Bring apple juice to a boil in small saucepan. Stir in millet, reduce heat to medium-low, cover, and simmer35 minutes. Remove from heat, and let stand 5 minutes. Uncover, stir, and cool.
4 | Whisk together almond milk, egg whites, and oil in medium bowl. Fold in millet, apple, almond flour, and fennel.
5 | Heat non-stick skillet over medium-low heat, and coat with cooking spray. Spoon out 1/4 cupful batter for each pancake, and lightly flatten into rounds. Cook 10 to 12 minutes, turning once, or until browned on both sides. Repeat with remaining batter. Top Pancakes with Compote.

Salt-and-Vinegar Roasted Potatoes

There’s one snack you’re sure to find in pubs all over the British Isles: small bags of salt-and-vinegar crisps (potato chips). Here, we revisit the pint-and-crisp tradition with roasted potatoes that have been cooked in water and vinegar to give them a similar addictive salty-sourness. Serve with mustard, artisanal ketchup, or a favorite dipping sauce.

• 2 lb. small fingerling, multicolored or baby potatoes, halved
• 1 cup cider vinegar
• 4 tsp. salt
• 2 cloves garlic, crushed, optional
• ¼ cup vegetable oil

1 | Place potatoes, vinegar, salt, garlic (if using), and 6 cups water in large saucepan, and bring to a boil. Reduce heat to medium, and boil potatoes 15 to 20 minutes, or until tender when pierced with fork. Drain, and cool.
2 | Preheat oven to 450°F, and coat large baking sheet with cooking spray.
3 | Toss potatoes with oil in large bowl, and spread on prepared baking sheet. Roast 15 to 20 minutes, or until crisp and golden brown. Season with salt and pepper, if desired.

Mini Cheddar Popovers

Popovers are the American version of British Yorkshire puddings. Melted Cheddar and a hint of spice make these old-fashioned puffs irresistible, hot or cold. For maximum rise, preheat the oven for 30 minutes to be sure it reaches 500°F, allow eggs to reach room temperature, and make sure milk is warm before mixing the batter.

• 3 large eggs, at room temperature
• 1¼ cups low-fat or whole milk, warmed until lukewarm
• 1¼ cups all-purpose flour
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• ¼ tsp. cayenne pepper
• ⅔ cup grated extra-sharp Cheddar cheese
• ¼ cup finely chopped fresh chives
• 1 Paprika or smoked paprika for dusting, optional

1 | Set oven rack in bottom third of oven, and preheat oven to 500°F. Coat 24-cup mini muffin pan well with cooking spray.
2 | Whisk eggs in medium bowl 1 minute with hand whisk, or until light yellow and frothy. Whisk in milk until combined. Stir in flour, salt, pepper, and cayenne pepper, then stir in cheese and chives.
3 | Spoon batter into prepared muffin cups, filling almost to rim. Place on bottom rack in oven, reduce oven heat to 450°F, and bake 15 minutes. Reduce oven heat once more to 350°F, and bake 5 to 10 minutes more, or until popovers are deep golden brown.
4 | Immediately unmold popovers to prevent sticking. Dust with paprika (if using). Serve hot or at room temperature.

Rustic Squash Pizza with Goat Cheese Gremolata

In this hearty pizza recipe, preheating the baking sheet mimics a pizza stone, and results in a crisp crust and short baking time.

• 2 cups cubed butternut squash (½-inch cubes)
• 1 16-oz. pkg. refrigerated pizza dough
• 2½ oz. fresh mozzarella cheese, drained, chopped
• 2½ oz. reduced-fat mozzarella cheese, chopped
• ⅔ cup chopped red onion
• 2 Tbs. chopped Italian parsley
• ½ large red jalapeno or Fresno chile, finely chopped
• 2 tsp. grated lemon peel
• 1 clove garlic, minced (1 tsp.)
• ⅓ cup crumbled goat cheese

1 | Place oven rack in lowest position; place large baking sheet on rack, and preheat oven to 500°F.
2 | Coat large skillet with cooking spray. Add squash; season with salt,
if desired, and coat with cooking spray. Add 1/4 cup water. Bring to boil over medium-high heat. Cover, and cook 5 minutes, or until squash is tender and water is absorbed.
3 | Coat dull side of non-stick foil with cooking spray. Place dough on foil; coat dough with spray. Stretch dough into 13- x 9-inch oblong shape. Sprinkle with mozzarella cheeses, then squash and onion, leaving
1/2-inch border around sides. Season with salt and pepper, if desired.
4 | Slide foil with pizza onto hot baking sheet in oven. Bake pizza 10 to 15 minutes, or until crust is crisp.
5 | Meanwhile, toss together parsley, chile, lemon peel, and garlic in small bowl. Mix in goat cheese.
6 | Transfer pizza to cutting board or platter. Sprinkle with parsley mixture.

Celery Root and Herb Cream with Goat Cheese Appetizer

This recipe from Gunnar Karl Gíslason’s North cookbook shows how to adjust New Nordic recipes for a plant-based diet (hint: omit the fish).

Celery Root

• 1 large celery root, peeled

Herb Cream

• 1 large egg
• 2 shallots, coarsely chopped
• 6 sprigs fresh dill
• 6 sprigs flat-leaf parsley
• 1 clove garlic, peeled
• 1 cup canola oil
• 2 tsp. apple cider vinegar
• Goat cheese foam
• ½ cup whole milk
• 3 Tbs. fresh goat cheese
• 1½ tsp. lemon juice
• ⅛ tsp. soy lecithin granules

Garnish

• ½ cup crumbled rye crackers, such as Wasa
• ⅓ cup fresh goat cheese, crumbled
• ½ cup watercress

1 | To make Celery Root: Cut 4 1/8-inch-thick slices from celery root. Using 2-inch round cutter, punch out 8 disks from slices, and set aside. Chop remaining celery root (including leftover bits from slices) into 1/4-inch pieces (you should have 2 cups).
2 | Bring large saucepan of salted water to a boil. Blanch celery root disks 10 to 20 seconds, remove with slotted spoon, and pat dry with paper towels. Cover, and chill.
3 | To make Herb Cream: Bring large saucepan of water to a boil. Lower egg into water with slotted spoon, and cook 31/2 minutes. Transfer cooked egg to bowl filled with ice water; cool until chilled. Remove egg from water, crack shell, and peel. Transfer cooked egg to blender, and add shallots, dill, parsley, and garlic. Process on high speed 3 minutes, or until smooth. Add oil in slow, steady stream, and process 1 minute more, or until sauce is thick. Fold Herb Cream into chopped celery root, and season with vinegar and salt, if desired. Chill.
4 | To make Goat Cheese Foam: Warm milk and cheese in saucepan over medium heat until cheese melts. Whisk in lemon juice and soy lecithin; season with salt, if desired. Cool. Blend with immersion blender until foamy.
5 | To prepare Garnish: Toss crackers and goat cheese together in bowl.
6 | Place 2-inch round cutter on plate, and place 1 celery root disk inside cutter. Top with 1 inch chopped celery root, then Herb Cream; top with second celery root disk. Carefully lift cutter, and top stack with goat cheese–cracker mixture. Top with watercress, and spoon 1 Tbs. Goat Cheese Foam over top. Repeat with remaining ingredients.