8
7
6
QUICK
CORIANDER
S A LT
Yes , salt is magic ,
but flavored salt is
even b et ter. One
of our favorites is
tangy coriander
salt. To make some,
in a small skillet ,
toast 1 tbsp. whole
coriander seeds
over medium heat,
stirring often, until
fragrant, 2 to
3 minutes. Let
cool, then finely
grind in a spice
grinder with
1∕2 tsp. kosher salt.
Sprinkle on the
parsnip chips on
page 3 4. Or tr y it
with french fries,
devile d e ggs , or
roasted carrots.
Celery Root & Apple Salad
START TO FINISH: 20 MIN
1∕4 cup EVOO • 2 tbsp. chopped fresh
thyme leaves • 2 tbsp. fresh lemon juice
- 1 tbsp. honey • 1 small celery root, peeled
and cut into matchsticks • 1 green apple,
cored and cut into matchsticks • 1∕2 cup
pomegranate seeds • 1∕2 cup toasted pine
nuts • 3∕4 cup grated Parmesan • chopped
fresh flat-leaf parsley, for garnish
In large bowl, whisk first 4 ingredients;
season dressing. Toss dressing with
celery root, fruit, pine nuts, and half of
cheese; season. Top with parsley and
remaining cheese. Serves 4.
Cherry-Almond Ice Cream
START TO FINISH: 10 MIN (PLUS 20 MIN FOR SOFTENING AND 1 HR FOR FREEZING)
1 pint vanilla ice cream, softened • 1∕3 cup frozen cherries, thawed and roughly
chopped • 1∕3 cup crumbled amaretti cookies • 1∕3 cup chopped almonds
In medium bowl, using silicone spatula, fold all ingredients together.
Transfer to airtight container; freeze until firm, at least 1 hour. Serves 4.
26 RACHAELRAYMAG.COM | SEPTEMBER 2019
fresh ideas
