Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [33]
Hoisin Sauce. Called the Chinese barbecue sauce, hoisin is a thick, sweet sauce that can be used as a barbeque sauce. It is the condiment that is served with moo shu dishes and Peking duck at Chinese restaurants in this country.
Mirin. A sweetened Japanese rice wine. If you don’t have any on hand, substitute Chinese rice wine.
Oyster Sauce. Oyster sauce is a Cantonese cooking staple, originally made with oysters, salt, and water, but now likely to contain caramel coloring and cornstarch as well. Store open bottles in the refrigerator. Mock oyster sauce and stir-fry sauce are vegetarian equivalents.
Rice Wine. Chinese rice wine is a clear, light wine. Shaoshing rice wine is of high quality and has the flavor and color of sherry, which makes a good substitute.
Sesame oil. Asian sesame oil is made from toasted seeds, so its color is a dark amber. It is used more for flavoring than as a cooking medium.
Soy Sauce. Kikkoman is a good brand that is nationally distributed.
Lentil Salad with Carrots and Goat Cheese
Serves 4–6
French green lentils, or lentiles du Puy, are the lentil of choice for this simple combination because they hold their shape so well. The carrots and red onions provide a vivid color and texture contrast, and the goat cheese applied to the warm lentils gives the dressing both flavor and a creamy consistency. Serve as either a side dish or main dish salad.
1½ cups dried French green lentils, rinsed and picked over
2 carrots, peeled and finely diced
½ red onion, finely diced
4 ounces soft fresh goat cheese (chèvre), crumbled
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon sugar
Salt and freshly ground black pepper
1 Combine the lentils with about 8 cups salted water. Bring to a boil and boil gently until the lentils are tender but not mushy, 15 to 20 minutes. Begin tasting at 15 minutes and be sure to remove the lentils from the heat when they are fully tender but still hold their shape; do not overcook. Drain and transfer to a large mixing bowl.
2 While the lentils are still warm, use a rubber spatula to gently mix the carrots, onion, and goat cheese into the lentils. Add the oil, vinegar, and sugar, and mix carefully but thoroughly. Season with salt and pepper and mix gently.
3 Let stand for at least 15 minutes before serving. Taste and adjust the seasoning just before serving.
Kitchen Note: Tossing a salad with one or two rubber spatulas is a good way to mix fragile ingredients, such as lentils or roasted sweet potatoes.
Celery Root, Apple, and Walnut Salad
Serves 6–8
This dish has the same blend of flavors as a Waldorf salad, with the advantage of being made with a root vegetable that stores well. The apples for this salad can be whatever you have on hand, although Cortlands do particularly well in salads because they are slow to brown. The blanching step is optional, but I prefer it; I think it improves the flavor and mouthfeel of celery root.
1 celery root, peeled and shredded
2–3 large apples, quartered, cored, and thinly sliced
1 cup walnuts, toasted
1 tablespoon lemon juice, or more to taste
1 teaspoon sugar, or more to taste
1/3 cup mayonnaise
Salt and freshly ground black pepper
1 Bring a pot of salted water to a boil. Add the celery root and cook for 1 minute. Drain well and rinse under cold running water until cool.
2 Combine the celery root, apples, and walnuts in a medium bowl. Sprinkle with the lemon juice and sugar. Add the mayonnaise and mix well. Season to taste with salt and pepper.
3 Let stand for at least 30 minutes to allow the flavors to develop. Taste and add more lemon juice, sugar, salt, and pepper as needed, and serve. You can hold the salad in an airtight container in the refrigerator for up to 4 hours before serving.
Kitchen Note: To toast walnuts, heat a large dry skillet over medium heat. Add the walnuts and toast, stirring frequently,