BUTTERNUT SQUASH AND CELERIAC CAKES WITH SALAD AND PECORINO TOPPING

foggy

I have decided to give another try to redirect Lucullian to my ‘new’ domain name tomorrow, Thursday. I have been asking around and it seems as if you should get the redirecting page only if you use the old url so after you have been redirected the first time, please change your bookmarks and/or make a new ‘subscription’ to the new domain name in your rss-reader, that should work! I hope. I don’t believe it until I see it, I find that the best way to live this life because you avoid a lot of disappointments!

cobweb

We are having a lot of foggy mornings here now and as I can see the blue sky above the grey-white masses and the golden glow of the sun through it, I don’t mind at all. And when the fog lifts, we have gorgeous warm and sunny days that even makes me want to take care of all the dead leaves that are covering our garden. Not that I actually get as far as doing it but still, the intention is there!

Butternuts Squash and Celeriac Tartino With Salad and Cheese Topping

And it is still so nice to cook with the season’s produce, it still makes me happy to see all the winter greens and root vegetables and they even make me feel inspired but I know that in January that will have changes so I try to enjoy this moment as much as possible. This is a great way to do it, the mix between celeriac root and butternut squash is wonderful, they do complement each other in such a smooth way. I topped these with a small green salad to which I had added one of my favourite cheeses, Sardinian pecorino. If you never tried it and see it in a shop somewhere, buy it and try it and you will see why I love it so much.

Butternuts Squash and Celeriac Tartino With Salad and Cheese Topping

BUTTERNUT SQUASH AND CELERIAC CAKES WITH SALAD AND PECORINO TOPPING
6 cakes

300 g/10,5 oz butternut squash without its peel
300 g/10,5 oz celeriac, cleaned and peeled
1-2 tsp fresh rosemary, finely chopped
5-6 salad leaves of a soft but crispy type
some kind of semi-hard or hard cheese that you like. I used Sardinian pecorino
salt
extra-virgin olive oil

– Grate the squash and the celeriac coarsely.
– Fry the vegetables with the rosemary in some olive oil. Add salt and stir often.
– When the squash and celeriac is soft and cooked, take a chef’s or egg ring and pack it with the the vegetables. I suggest you to make each ‘cake’ on dish they are being served on as it can be difficult to move them later.
– Cut the salad leaves into very thin strips and put in a small bowl. Add a little salt and olive oil.
– Cut the cheese into small pieces and add it to the salad, mix.
– Top each ‘cake’ with salad and serve.

Butternuts Squash and Celeriac Tartino With Salad and Cheese Topping

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