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Veggie Crème Brulee
I had the most delicious savory creme brulee at Tables
in Park Hill that would be perfect for the holidays? Can
you get the recipe? - M.L.C.
Tables' owners, chefs Amy Vitale and Dustin Barrett,
were happy to share this amazing take on a dessert crème
brulee, right down to the carmelized sugar on top. The
restaurant is located at 2267 Kearney St. in Park Hill,
303-388-0299, www.tablesonkearney.com. Celery root is a
winter vegetable, also called celeriac. Don't be
deceived by its looks. The outside is an ugly brown
bulb, but peel off the skin to reveal the white flesh
underneath. Celery root can be eaten raw or cooked.
Veggie Crème Brulee
1/2 medium butternut squash (place cut side down on
cookie sheet)
2 potatoes (cut in 1/2 and place cut side down on
cooking sheet)
1 medium celery root (peeled and cut into small cubes)
1/2 cup cream, or more, as needed, warmed
1/2 cup butter
1 tablespoon cinnamon
1 teaspoon nutmeg
Salt and pepper, to taste
3 tablespoons lemon juice
Sugar for topping ramekins
Roast the squash and potatoes on an oiled baking sheet,
about 45 minutes or until fork tender.
Place the celery root in a pot with water to cover and
boil, lower heat and continue to cook until celery root
is soft, around 15 minutes.
Scoop squash from skin and potato flesh from skins. Mix
squash, potato, celery root, cream, and all remaining
ingredients together with a hand blender or a regular
blender until smooth. If mixture is dry, add a little
more cream. Place ingredients back into the pot and
heat. Distribute mixture into 4 (4-5 oz) ramekins. Cover
with sugar and place under broiler until sugar melts and
forms a thin crust on top.
Marty Meitus
Past
recipes
November
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