Monday, November 5, 2012

Hurricane Sandy! What did you cook?

Post by Alexandra Moore:

Hey hey! Over the weekend and during Hurricane Sandy I put my cooking skills to good use and made a Carrot Celery Root Puree and Braised Short Ribs for my boyfriend and one of my besties Lindsay! Find the YUMMY recipes here!

Here is the recipe for the:

Carrot Celery Root Puree

Recipe Courtesy Claire Robinson
Watch on Youtube here:
Prep Time:25 min
Cook Time: 40 min
Level: Easy
Serves: 6 servings


  • 2 tablespoons unsalted butter
  • 2 large shallots, peeled and chopped
  • 3 extra-large or 4 medium carrots, peeled and cut into 1-inch chunks
  • 2 celery roots, 1 pound each, peeled and cut into 1/2-inch chunks
  • Kosher salt and freshly cracked black pepper
  • 2 cups good quality vegetable stock


Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden about 5 minutes. Add the carrots and celery root and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.

Drain the vegetables in a colander set over a bowl to reserve the cooking liquid. Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary. Transfer to a serving bowl and serve warm.

Cook's Note: This can be made the day before and slowly reheated.

Here is the recipe for the:

Braised Short Ribs


Cooking Time: 3-4 hours

Serves: 4

Ingredients and Cooking Steps
  • 4-5 lbs grass fed short ribs
  • 1 onion diced
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 3 cloves garlic chopped
  • 1 small can tomato paste
  • 2 cups red wine
  • 2 cups beef stock
  • fresh rosemary, thyme, bay leaves and whole black peppercorns
  • bacon grease

Preheat oven to 325 degrees. In a large oven safe pot or preferably cast iron french oven, saute onion, garlic, celery, and carrots in bacon fat (I use a hefty amount to keep the ketogenic effect and of course to enhance the flavor) until onion carmelizes. Add and sweat tomato paste for about 2 min. Fold tomato paste into onion mixture. Let mixture cook another 2-3 minutes. Add red wine to pot and deglaze, scooping up any brown bits. Place short ribs in pot and add beef stock, fresh herbs, peppercorns and bay leaves. Cover, and place in preheated oven. Braise for 3-3 1/2 hours, turning short ribs every 30 minutes. Remove from oven and strain braising liquid to make a sauce. Serve with oven roasted asparagus (brussel sprouts work as well) and bacon.

FastPaleo Note: This recipe would also work well in a crockpot for 6 – 8 hours.

Article can be found at Fast Paleo:
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