No matter how many cooking classes I do.. the conversation always comes up about what I like to make at home. Since I do spend a lot of hours here at the restaurant I usually prefer to make super simple quick meals at home. You can make this sauce ahead of time and use it for a number of different options.
I get asked a lot about vegetarian food so here is a entree that suits the colder temperatures of winter well. Of course, you can add your favorite ingredients this just happens to be some of mine.
Celery root, apple, and mushroom enchilada sauce
The sauce serves 4.
For the Sauce
- 3 tablespoons olive oil
- 1/4 cup Spanish onion, diced
- 1 each shallot (peeled and diced)
- 1 each apple (peeled and diced) Granny smith works well
- 1 celery root (peeled and diced)
- 1 cup of Crimini, portobello, chanterelle, or black trumpet mushroom (cleaned and chopped)
- 2 teaspoon toasted cumin (ground)
- 1 teaspoon toasted fennel seed (ground)
- 1 or 2 each dried chipotle pepper (or your favorite)
- a few drops of apple vinegar
- salt to taste.
- water or stock to cover
Warm a medium size pot over low heat until warm. Next, Sweat the onions and garlic in the olive oil for about 5 min until they soften. Next, add the apple, celery root and mushrooms.
When the vegetables start to release their liquid add the spices and the peppers. Finally, cover the vegetables with water or stock and let cook at a simmer for about 20 minutes. After 20 min or until all the vegetables are soft blend in a blender until smooth. Taste the sauce and adjust the seasoning as necessary with salt, pepper, and vinegar.
Now you can roll your favorite vegetables in warmed corn tortillas or even sliced celery root. I like cauliflower, mushrooms, celery root ect… Put the enchiladas in a baking dish and cover with the sauce. I like to add some grated cheese, herbs, pumpkin seeds then bake in a 350 degree oven for around 20 min. Enjoy or chill and save for the next day.