Web1/2 head of cauliflower, steamed and blended until smooth. Heat butter over medium low and add onions, salt, and pepper. Cook for about 5 minutes until softened …
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WebInstructions: Place celery, potatoes, onion and chicken broth in a cooking pot. Add salt and curry powder. Cover the pot and bring to a boil. Reduce heat to …
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WebInstructions. Peel the celery root with a sharp chef’s knife and cut into 1/2-3/4 inch dice. Dice the bacon. Heat a 5 quart dutch over or soup pot oven medium heat. When hot, add just a touch of oil to the pot and then the bacon. Let the bacon cook until crispy, stirring occasionally, for about 5-6 minutes.
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WebAdd the celery. Pour in the stock. Add the salt, pepper, potato, and parsley. Increase the heat to medium-high and bring to a boil. Cover and lower the heat and simmer for about 20 minutes or until the celery and potatoes are soft enough that they can be easily pureed (But don’t let them get mushy).
WebInstructions. Fry all vegetables in oil in a big pot over high heat for a few minutes. Add coriander seeds and nutmeg. Stir and fry for another minute. Add water …
WebCuisine: Low Carb Servings: 5 servings Calories: 93 Author: Taryn Ingredients 2 tablespoon olive oil 1 medium yellow onion chopped 2 stalks celery chopped 2 large carrots sliced 1 bell pepper chopped 1 …