GARLICKY CELERY ROOT AND POTATO PURÉE


ALMOND OLIVE OIL CAKE


This creamy side dish goes well with any meal. Try swapping regular potatoes for yams for a sweeter version.


PREP TIME 15 MIN. – COOK TIME 30 MIN. READY IN 45 MIN. – SERVINGS 10


2 lbs celery root 2 lbs gold potatoes


¼ cup olive oil 2 tbsp minced garlic


STEP 1 Peel the celery root and cut into 1-inch chunks. Peel the potatoes and cut into 1-inch chunks. In a large pot of salted water, combine celery root, potatoes, and enough water to cover by 1 inch. Partially cover pot and heat to boiling on high. Reduce heat and cook 20 min., until very tender. STEP 2 Meanwhile, in a small skillet, combine the oil and garlic. Cook 4–6 min. on medium-low, until golden brown, stirring often. Remove from heat. STEP 3 Drain cooked celery root and potatoes, reserving ½ cup cooking liquid. In a large bowl with a masher or using a potato ricer, mash celery root and potatoes until smooth. Add garlic mixture and season with salt and pepper. Stir until just combined, adding some reserved cooking liquid if needed. Serve immediately.


Per serving: 131 calories, 6g fat, 1g saturated fat, 0mg cholesterol, 89mg sodium, 19g carbohydrate, 3g fiber, 2g sugar, 3g protein


End your holiday meal with this fluffy, gluten-free dessert rich in almond flavor that's balanced by bright citrus.


PREP TIME 20 MIN. – COOK TIME 30 MIN. READY IN 50 MIN. – SERVINGS 10


7 tbsp olive oil 2 oranges 5 large eggs, at room temperature ½ tsp salt 1 cup sugar


1 tsp almond extract 1 tsp vanilla extract 2 cups gluten-free


almond flour ½ cup sliced almonds


Note: All ingredients must be labeled Kosher for Passover.


Celery root


This funky root vegetable may look hard to peel,


but using a paring knife instead of a vegetable peeler makes it easy.


STEP 1 Preheat oven to 350°F. Brush a 9-inch springform pan with ½ tbsp oil. Line the bottom of pan with parchment paper and brush paper with another ½ tbsp oil. Zest 1 orange. STEP 2 Carefully separate the egg yolks and egg whites, placing whites and yolks in 2 separate large bowls. Add the salt to egg whites. Using a hand or stand mixer on medium speed, beat egg whites until stiff peaks form, about 2 min. Set aside. STEP 3 Add the sugar to yolks and beat until smooth and fluffy, about 3 min. To the bowl, add remaining 6 tbsp oil, almond extract, vanilla extract, and orange zest and beat until combined. Using a spatula, stir in the almond flour until well mixed. Gently fold egg whites into cake batter, being careful not to deflate whites. STEP 4 Transfer batter to prepared pan. Smooth top and sprinkle with the almonds. Bake 30–35 min., until a toothpick inserted into center comes out clean. Cool cake completely in pan on wire rack. STEP 5 Meanwhile, cut all peel and pith from both oranges. Cut segments from oranges into a medium bowl and squeeze any juice from pulp. Run edge of butter knife or mini offset spatula around edges of cake to loosen. Remove ring from springform pan. Spoon oranges over cake.


Per serving: 366 calories, 25g fat, 3g saturated fat, 126mg cholesterol, 166mg sodium, 29g carbohydrate, 4g fiber, 21g sugar, 10g protein


MARCH 2018 77


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