Celeriac "Alfredo" Three Ways, Mushroom-Tomato Ragout, Pollo Verde

Pollo Verde
Just a simple lunch at The Kilted Cook's Kitchen.  I made a new batch of Salsa Verde the other day,  and I had a chicken breast that it was begging to top.

1 Chicken Breast

Badiatm Sazon Tropical Yellow spice blend

2-3 Tbsp handmade Salsa Verde 

I rubbed the breast with the spice blend, then browned it on both sides in the skillet.  Then I add some water and a cover, finishing the chicken by "pan poaching" it until done.  Top with salsa verde and devour!

Celeriac "Alfredo" Sauce -- Three Ways
It's not really Alfredo of course --  there is no butter or parmesan in this sauce, the essential elements of Alfredo Sauce.  This is Forks Over knives again; let's see how good this Imitation Alfredo is.

Celeriac is the root of the celery plant and a tasty root vegetable in its own right.  Milder than stalk celery.  Not particularly cheap, unless you know someone who is growing celery who will give you roots.  My version of the sauce serves 4-6 or more.  That does reduce the cost per serving considerably.

1 Celeriac root, peeled and chopped
1 Onion, chopped
4-5 cloves garlic
1/4 cup Pine Nuts
1/2 cup unsweetened Almond or other plant "Milk" (I used Almond Creamer)
2-3 Tbsp Nutritional Yeast
Pinch of Salt & Pepper, to taste
Optional -- 1+ tsp Hungarian Paprika  -- really adds depth to the sauce

Steam or microwave the celeriac.  Saute the onion in a skillet until translucent and in the last couple minutes add the garlic so it will cook but not burn.

Transfer the cooked root, onion/garlic mix, and everything else except the pasta, broccoli and shrimp to a food processor, and take it for a spin.  Add more "milk" and water as necessary for a creamy consistency.   This step can be done ahead and stored in the fridge

I ended up adding an additional 2 cups of "creamer" and 2 cups of water to get a smooth sauce of the consistency I like, but your mileage may vary, as they say.  If I had had almond "milk" rather than creamer, I probably would not have needed to add so much water.  I also more than doubled the original amount of nutritional yeast to help combat the sweetness of even the unsweetened non-dairy "creamer".  

This one is a keeper, folks.  Works well in every scenario!

1.  Shrimp "Alfredo" Pasta for Two

6-8 oz Penne or similar Pasta

8 large Shrimp, peeled and deveined
Celeriac "Alfredo" Sauce

Cook the pasta in more than enough water.  In the last half of the cooking process add the broccoli and shrimp.  Drain and plate.  Re-heat the celeriac sauce and spoon over the pasta.  Enjoy!

2.   Roasted Asparagus "Alfredo" 

1-2 lbs fresh Asparagus -- thinner is better
EVOO
Salt & Pepper or spice blend of your choice.
Celeriac "Alfredo" Sauce
Additinal Cheese if desired

Trim the asparagus butts  and lay the stems out on a plate.  Drizzle with EVOO and roll the stems around so they get a good coat of oil.  Transfer to a baking sheet and roast for 20-30 minutes to desired doneness.  Add additional cheese, if desired and return to the oven to melt it.

Meanwhile re-heat the 'leftover' sauce and adjust the consistency if desired.  When the 'gras is done, plate it, and ladle "Alfredo" over.   

Serve with a nice crusty baguette or whatever else you like.

3.  Steamed Cauliflower Alfredo 

1 head Cauliflower -- your choice of color
Spice blend of your choice
Celeriac "Alfredo" Sauce

Spritz the cauliflower head with oil, or rub the oil on.  Melted butter is even better!   Dust the head with your favorite spice, drizzle hot sauce on it, or put dollops of mayo or cream cheese on it.  Place in your steamer basket and steam for 15-20 minutes until the core if fork tender.

Put the cooked head stem side down in an appropriate bowl, and with a large knife cut it into wedges.  

Serve family style with other veggies, or a protein like chicken breast or pork chops.

Mushroom-Tomato Ragout
A ragout is normally a thick "stew" of meat and various veg; but in this case it's just the veg.  Tasty as a topping for toast, a sauce for rice or pasta or a baked potato, or a simple side dish.

What a GREAT recipe!  I'll be making this again and again...

8 oz Mushrooms, chopped or thick sliced -- White, Cremini, wild... your choice
2-3 Beefsteak Tomatoes, chopped
1-2 chopped Shallots
1 clove Garlic, minced
1 Tbsp fresh Thyme leaves
Salt & Pepper or other spice to taste

Saute everything together in a splash of EVOO and reduce until virtually all the liquid is gone.