Roasted Turnips with Parmesan
Simple roasted roots. You can't go wrong.
2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
1/8 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup grated Parmesan (1/2 ounce)
Preheat oven to 475 degrees. On a rimmed baking sheet, combine
turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss
well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange
turnips in a single layer and roast until golden on both sides, 25 to
30 minutes, flipping halfway through.
Turnip Hash with Kale
Perfect with eggs and coffee in the morning. And adding bacon is a good idea too (when is it not?)
1/2 pound plum tomatoes
1/2 pound medium turnips, peeled and cut into 1/2-inch dice
1/2 pound potatoes, cut into 1/2-inch dice
1 handful kale, cut into 1/2-inch pieces (about 6 1/2 cups)
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 garlic cloves, smashed
3/4 teaspoon coarse salt
1/4 teaspoon crushed red-pepper flakes
1 teaspoon coarsely chopped fresh thyme
Bring a large pot of water to a boil. Prepare an ice bath; set aside.
Score an X on the bottom of each tomato with a paring knife. Add
tomatoes to the pot. Boil until skins are loosened, about 30 seconds;
remove tomatoes with a slotted spoon (keeping water at a boil), and
immediately plunge them into the ice bath. Drain, peel, and seed
tomatoes, then coarsely chop flesh.
Add turnips to pot; boil until just tender when pierced with a fork, 3
to 5 minutes. Using a slotted spoon, transfer the turnips to a colander
to drain. Repeat process with potatoes. Add kale to pot, and boil until
bright green and crisp-tender, about 1 minute. Drain in colander; set
aside.
Heat oil in a large, heavy skillet over medium heat until hot but not
smoking. Add onion, garlic, salt, red-pepper flakes, thyme, and reserved
turnips and potatoes; spread evenly to cover bottom of skillet. Cook,
without stirring, until vegetables begin to brown on bottom, about 15
minutes.
Add reserved tomatoes and kale to skillet. Stir once; cook until
vegetables are very tender and browned, about 25 minutes. Serve hot.
Thai Winter Squash Soup
Having puree in hand makes this a super easy soup to put together
and the soup is a flavor explosion (one of my favorites). In traditional
Thai fashion, it combines sweet, sour and salty flavors and has a kick
too. The lime and coconut both come through beautifully.
Vegetable oil
1 onion,
3 cloves garlic
2 thumb sized pieces of ginger
3-4 cups of winter squash or pumpkin puree
1 qt chicken or vegetable stock
3 TB Fish sauce
2.5 TB brown sugar (or maple syrup, or maple sugar)
2 TB Lime juice
1 can coconut milk
1/8 tsp crushed red pepper
Puree the onion, garlic and ginger in a food processor. Put a small
amount of oil in a sauce pan over medium heat. Add the onion, garlic,
and ginger and stir for 1-2 minutes until fragrant. Then add the pumpkin
puree, stock, fish sauce, brown sugar or maple syrup, lime juice, and
crushed red pepper and simmer gently for 10 minutes. Before serving, add
the coconut milk. Taste the soup. You may want to add a fresh splash of
lime just before serving.
Winter Squash Dip
There are so many ways to use your squash puree, this is just one
option. Serve with breadsticks for dipping, or glob onto hearty warm
whole-wheat toast.
2# squash puree
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
8 scallions, white and pale-green parts only, sliced 1 inch thick
2 chipotle chiles (canned in adobo sauce)
2 cups (16 ounces) sour cream
8 ounces cream cheese, room temperature
1 1/4 cups grated Parmesan cheese (about 4 ounces)
4 teaspoons fresh lemon juice
Paprika, for sprinkling
Roasted pepitas (pumpkin seeds), for garnish
Melt 4 tablespoons butter in a skillet over medium heat. Add
scallions, and cook, stirring occasionally, until softened, about 4
minutes. Combine squash, scallions and chipotles in a food processor,
and pulse until smooth. Add remaining 6 tablespoons butter, the sour
cream, cream cheese, Parmesan, and lemon juice, and pulse until just
combined but not smooth. Season with salt and pepper. Pour into a
serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish
with pepitas. Serve with breadsticks.
Celeriac Gratin
Everyone loves a creamy, cheesy dish in the winter, but sometimes
potato gratin just isn't very interesting, it's just a basic comfort
food. This puts a whole new spin on that dish, since the flavor of the
celeriac is as potent as that of the cheese. Worth a try, even if
your'e not sure it's for you.
Unsalted butter, for the dish
1 leek, thinly sliced
1 large bulb celeriac
2 sprigs fresh thyme
1 cup heavy cream
1 tablespoon Dijon mustard
Freshly grated nutmeg
Salt and freshly ground black pepper
3/4 cup freshly grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese
Heat oven to 400 degrees. Butter a 1 1/2-quart gratin dish. Scatter
leek slices over bottom of dish. Trim celeriac by cutting off bottom and
top, then cutting off thick outer layer with a sharp knife. Cut into
1/4-inch slices, and then julienne. Arrange evenly in gratin dish.
Sprinkle thyme leaves over celeriac.
In a small bowl, whisk together cream, mustard, nutmeg, and salt and
pepper. Pour over celeriac, and sprinkle with cheeses. Cover with foil,
and bake for 20 minutes.
Remove foil, and continue baking until top is brown and bubbly and
cream is thickened and reduced, about 20 more minutes. Let cool for 10
minutes, and serve.
Celeriac Slaw
This is so refreshing, it's good alongside anything rich. Highly recommended alongside grilled cheese.
2 medium bulbs celeriac, (celery root), 1 1/2 to 2 pounds total
2 stalks celery
1/2 cup low-fat buttermilk
2 tablespoons vegetable oil
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground black pepper
2 tablespoons capers, rinsed
1 tablespoon chopped fresh chervil, or 1 teaspoon dried
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
Peel celeriac with a paring knife. Cut into 1-inch-thick slices, then
cut into very thin ribbons (use a mandoline if you have one), placing in
cold water to prevent browning. Drain and blanch briefly in boiling
salted water. Squeeze out water, and set aside. Peel celery and slice
on an angle as thinly as possible. Set aside. In a blender or food
processor, combine buttermilk, oil, lemon juice, and salt and pepper to
taste. Process until smooth. Add capers and herbs, and process until
coarsely chopped, about 5 seconds. Combine celeriac and celery in a
bowl, and toss with dressing.
Zesty Wheat Berry - Black Bean Chili
Make this chili!
It's delicious. I put the beans in a bowl to soak last night, and cooked
the wheat berries last night. I cooked the black beans for an hour this
morning to soften them. And just now, I went into the kitchen and
whipped up the rest in 20 minutes, with another 15 minutes to simmer it
all to let the flavors meld. I didn't have the chipotle peppers but I am
sure they'd be terrific, nor did I have avocado and cilantro. I did
have some frozen hot peppers in freezer and added one. Top dressed with a
bit of cheese and it's really good. From EatingWell March/April 2007.
Makes 6 servings.
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 large yellow bell pepper,chopped
5 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3-4 cups cooked black beans, rinsed (from about 1/2 lb dry)
4 cups diced tomatoes or tomato puree
1-2 canned chipotle peppers in adobo sauce, minced
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups cooked wheat berries (from around 3/4 cup dry)
Juice of 1 lime
1 avocado, diced
1/2 cup chopped fresh cilantro
Heat oil in a Dutch oven over medium-high heat. Add onion, bell
pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook,
stirring occasionally, until tender, about 5 minutes. Add beans,
tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over
high heat, reduce heat, cover, and simmer for 25 minutes.
Stir in cooked wheat berries and heat through, about 5 minutes more.
Remove from the heat. Stir in lime juice. Garnish each bowl with avocado
and cilantro.
Wheat Berry Salad
This is a basic recipe for a wheat berry salad from the Barefoot
Contessa. I include it here as a starting point and hope that you will
take all sorts of liberties with it and make it your own using
ingredients you have on hand. You can swap scallions out for minced
onions, leeks, or an onion/garlic combo. You can add some grated cabbage
or turnip or radish for additional crunch.
1 cup wheat berries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons good balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper
claytonia greens
Place the wheatberries and 3 cups of boiling salted water in a
saucepan and cook, uncovered, over low heat for approximately 45-60
minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat
until translucent, approximately 5 minutes. Turn off the heat and add
the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic
vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions,
scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper.
Allow the salad to sit for at least 30 minutes for the wheatberries to
absorb the sauce. Season, to taste, and serve at room temperature on top
of a bed of claytonia greens if you wish.
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