Weekend Hospitality

What was I going to do with the horseradish root that I used for the pesach seder?  5 inches of spicy goodness.  Then I found this recipe for Zupa Chrzanowa,  Horseradish soup. I tried to keep close to the version in the link.  I made my vegetable stock from kitchen leftovers, carrot peels, onion skins, the green parts of leeks, celery and artichoke trimmings.  All parts that I would usually just throw in the trash.  They too contributed to my cooking today. Ingredients 1 carrot diced 1 stalk celery diced 1 onion diced 5 inches of horseradish (2 in diameter) grated 1 large potato diced 8+ cups of Vegetable stock 2 Tbsp olive oil Instructions Saute the carrot, celery and onion in hot olive oil until soft Add the diced potato, grated horseradish and vegetable stock (or water) simmer for 1-2 hours puree using an immersion blender or food processor Serve hot Update: Major failure.  The soup came out very very bitter and I'm pretty sure the culprit was the vegetab

It is Pesach during the Covid-19 lockdown.  I have stage V kidney chronic kidney failure, so I'm on a very low protein diet.  In practice, I'm close to a vegan but my doctor says to each two eggs a day to avoid malnutrition. But, I still love to cook, so here are a few posts about unusual recipes that I've dug up and modified for pesach and for my diet. Let's start with Colcannon .  This is a traditional Irish dish of potatoes, cabbage and leaks.  Usually, this is made with milk and butter.  My version is totally vegan and low protein. Ingredients 5 large potatoes diced 1 small head of cabbage, diced 2 leeks, cleaned and chopped 1 can coconut milk (not cream) salt and coarse ground pepper Instructions boil the potatoes in salt water until soft and mash. I put them through a sieve, but any method will work.  DO NOT USE A FOOD PROCESSOR.  My first attempt was a dismal failure as a food processor turns the potato starch gummy. boil the cabbage for about 15