Week of July 31: Mushroom Ragout with Celeriac Purée and Tarragon Yogurt

Week of July 31: Mushroom Ragout with Celeriac Purée and Tarragon Yogurt

Ooh-la-la!

This week, we depart from Vermont to Paris, using farm fresh local ingredients for this week’s French-inspired three course dinner party. Truly an impossible dish to make without our community partners!

First up, Lyonnaise-style shallot, garlic & herb cheese (reminiscent of Boursin) made with Sweet Rowen Farmstead farmer’s cheese, drizzled with Green Mountain Bee Farm wildflower honey and served with organic crudités from Pete's Greens.

Then it’s a rich mushroom ragout made with 1000 Stone Farm chestnut, oyster, and shiitake mushrooms with barley and white wine. This is served over a luxurious celeriac purée and topped with tarragon-infused Greek yogurt.

The Inspiration

This week, dine well and help our friends. We’re highlighting Salvation Farms, working hard to get surplus food from Vermont farms into the bellies of hungry Vermonters. 

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