Mushroom Puffs + Roasted Mashed Potatoes + Braised Greens

Difficulty: HOW MUCH LONGER, MOMMY?

Roasted Vegetables (for mashed potatoes)
4 medium potatoes, peeled and quartered
1 celery root, peeled and cut into small chunks
2 cloves garlic, peeled
olive oil
soy sauce
water
black pepper

Preheat 400
place large sheet of tinfoil in pyrex pan to make a roasting "packet"
place potatoes, celery root, and garlic in packet, then drizzle with oil, soy sauce, and a bit of water. Seal tinfoil packet and roast for 1.5 hours.

Savory Puffs with Duxelles
1 T olive oil
1 medium shallot, finely chopped
2 cups fresh mushrooms, finely chopped
1 T fresh tarragon, chopped
salt and pepper
1 tube crescent rolls (check ingredients)

heat oil in large saucepan and saute onions and mushrooms.
mushrooms will release a lot of liquid, but keep cooking until the mixture is paste like and not super wet. add tarragon and salt and pepper to taste, remove from heat and set aside.

unroll crescents and place a spoonful of duxelles on each, then roll up into a little horn/cornucopia shape. Arrange on cookie sheet and place in oven with roasting vegetables for 15-20 minutes. You want them to get nice and golden on the outside to ensure the dough is cooked through.

1 T olive oil 3/4 bunch mustard greens, destemmed and chopped 1 garlic clove, minced 1/3 c water Blanch mustard greens in boiling salted water 1 minute, then drain heat oil in pan and saute garlic, add greens and water and simmer until tender Season with salt and pepper. Roasted Mashed potatoes
remove roasted veggies from oven and poke with fork to ensure they are cooked through.
press veg through a ricer (or mash with forks) and continually add small amounts of water, buttery spread (or olive oil), salt and pepper until the potatoes are smooth and taste well seasoned.
garnish with fresh tarragon.