The Fermetary believes in preserving the old fashioned ways of growing and preparing foods for better health and taste!
Fermented, probiotic, foraged, organic, grass fed, free range, nourishing, preserved, craft, artisan, slow food, raw, real food, lacto-fermented, nutrient dense whole food, home made, non-GMO, natural fats, the gut’s role in supporting physical and mental health, gaps, gluten free, vegan, sauerkraut, pickles, miso, kimchi, vinegar, yogurt, beer, charcuteries, cheese, bread, kefir, kombucha, chocolate, black garlic....its all good!

Wednesday, February 1, 2012

Root Down Pie

This pie turned out great!  I sautéed parsnip, carrot, potato, celery root, and onion then added fresh herbs and a little cream.  The filling went in to a spelt pie crust, and was topped with thin slices of beets before baking at 375 for an hour.  I like a charred crust, so I used my torch and fired up the beets.


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