christmas eve harvest

Posted on December 24, 2017 by Ruth Paris

Getting ready for tomorrow’s meal, I was pleasantly surprised how much there was to harvest. The menu will therefore include a fennel, leek, walnut and roquefort soufflé tart, celeriac and parsnip gratin, roast beetroot, sauteed oca and crosnes with buttered flower sprouts and cavolo nero – with a garnish of carrot slaw and winter salad leaves.

Merry Christmas!

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flower sprouts & cavolo nero

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oca and crosnes

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winter greens from greenhouse

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carrots, fennel, leeks, celeriac, kohl rabi and various beets

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parsnips and jerusalem artichokes

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About Ruth Paris

Leadership & executive coach, based in Stamford UK.
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5 Responses to christmas eve harvest

  1. Shahzadi's avatar Shahzadi says:
    December 25, 2017 at 6:34 am

    What can I say? Wow! Of course, then there is the matter of creating all those wonderful dishes. That’s called Alchemy. Now I can say “My friend Ruthie, the Alchemist”. Love you, Happy Christmas xxxx

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  2. Ruth Paris's avatar Ruth says:
    December 25, 2017 at 9:41 am

    awww, thank you dear Shahzi – Happy Christmas and love to you xxxx

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  3. Ray's avatar Ray says:
    December 25, 2017 at 9:48 am

    Very interesting legumbres! Enjoy your feast!

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  4. Sharon's avatar Sharon says:
    December 25, 2017 at 10:37 am

    A fantastic winter harvest. I lost my plot key this week, so had to go to the greengrocers! Wishing you a very happy Christmas

    Liked by 1 person

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