1 Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes.
If you want a smooth result, you can process the cooled mixture in a food processor, or skip, in which case you’ll have pieces of blueberries which can add flavorful texture to the frozen yogurt.
2 Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
3 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.
Make about 1 quart.
Soothing Potato, Celery Root and Sunchoke Cream with Purple Potato Chips
makes enough for 4 servings
3 Tbs olive oil
1 clove garlic, minced
1/2 leek, diced
1 medium celery root, peeled and diced
2 sunchokes, peeled and diced
4 medium potatoes, peeled and diced
2 springs of fresh thyme
1 1/2 tsp salt
1/2 tsp pepper
1 qt chicken or vegetable stock
1/4 cup coconut milk
1 purple potato, thinly sliced
olive oil to fry
In a large pot, sauté the garlic and leeks in the olive oil for about 1-2 minutes. Do not want to brown them, just sweat them. Add the diced root vegetables, thyme, salt and pepper and saute for another minute.
Add the chicken stock (enough to cover) and bring it to a boil. Simmer and cover the pot. Cook the soup for about 20 minutes and then puree it. Add the coconut milk and adjust seasoning.
In the meantime, slice the purple potato with a mandolin or a super sharp knife (mandolin works best). heat the olive oil and fry the potatoes for about 1 minute until they crisp up. Drain them on paper towels and season with salt and fresh thyme.