Scallops with Pear Celeriac Puree (Paleo/AIP) is a dish that will make you think you’re dining in a posh restaurant – but without the price tag!Jump to Recipe
You know what’s really cool about cooking at home? You can make yourself a very fancy meal, such as you would find in an expensive restaurant, for a fraction of the cost! My dear fellow foodie, you can make gorgeous food right in your own kitchen. The good people in the restaurant kitchens are doing the same peeling, chopping, frying, etc. that you are doing. Have courage! Try your hand at it! You may surprise yourself.
There are a couple of pieces of equipment that would really help you in your quest to cook up some chi-chi cuisine. Well, this recipe, anyway.
1.) To make the puree, it’s very handy to have an immersion blender, which is basically a blender on a stick. The wonderful thing about it is that you don’t have to mess with hot stuff dumping and splashing into your blender, then having to clean up the blender later. Just put the stick in your pot, and blend the stuff right there! Some immersion blenders can detach from the handle, and go right into your dishwasher. BAM.
2.) To get those reeeeaaaaallly thin shavings of fennel as you see here, you’ll need an adjustable ceramic mandolin slicer. Our normal mandolin slicer didn’t get things paper thin. In a pinch, you could try a vegetable peeler, but I don’t know…
If you want to carry the fancy restaurant feeling into dessert (yes, please!), how about some Blackberry Lemon Panna Cotta? 😀 Yet another recipe that is way easier than it looks!
Have a fantastic day! As usual, I am wishing you great love and deep healing.
P.S. Very soon, MY VERY FIRST SOLO E-COOKBOOK IS COMING OUT AND I’M SO, SO EXCITED! Gah! Keep a lookout for it, eh?
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