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Parsnip and Potato Puree
Peel and dice equal amounts of parsnips and potatoes. Cook each vegetable separately, in boiling, salted water. Puree them together with salt and pepper. Finish with butter and thin to the desired consistency with warm milk.
1
Savoy
cabbage
Salt and pepper
1.5T butter
2 leeks, with 1-in of greens
1T caraway seed, bruised
1/3c cream
Quarter the cabbage, remove the core, and cut into wide ribbons. Boil, uncovered, in well salted water, for 4 minutes. Drain, rinse under cool water, and squeeze out the excess moisture with your hands. Melt the butter in a large skillet. Add the leeks, caraway, and 1T water. Cook over medium heat until the leeks are tender, about 5 minutes, then add the cabbage and cream. Taste a piece of the cabbage and add more salt if needed. Cover the pan and cook over low heat for 10 minutes. Taste again for salt and season with pepper.
Parsnip Galette with
Baby Bok Choy
2 or 3 parsnips
Salt and pepper
4 cups bok choy, mixed with other cooking greens if desired
2 eggs
1T flour
1/4c freshly grated parmesan cheese
2T butter
1/2c chopped sage
1/2c finely chopped walnuts
Olive oil
Heat a large pot of water for the greens. While it’s heating, peel the parsnips, then grate them lightly, stopping when you get to the core. Set aside. When the water comes to a boil, add salt, plunge in the greens, and cook until tender, about 5 minutes. Taste to be sure; drain, pressing out excess water. Chop coarsely. Beat the eggs, then whisk in flour and 1t salt. Stir in the parsnips, greens and cheese. Season with pepper. Melt the butter in a skillet; add sage and walnuts and cook, stirring often, until they smell toasty and good. Add them to the parsnip mixture. Wipe out the skillet and add enough oil to coat lightly. When hot, add the parsnip mixture and pat evenly into the pan. Reduce heat to medium-low and cook until golden, about 5 minutes. Slide the galette onto a plate, place the skillet over it, and grasping both the plate and the skillet, flip them over. Cook the second side until golden and crisp, then slide the galette onto the counter, cut into pieces and serve.
Deborah Madison, Local Flavors
Whipped Parsnips with Roasted Garlic
1 medium head of garlic
1 lb parsnips, peeled, coarsely chopped
1/4 cup whipping cream
2 T butter
1/4 t ground nutmeg
Preheat oven to 350°F. Cut 1/4 inch off top of garlic. Discard top. Wrap head tightly in foil. Place on rack in oven; roast until garlic is tender, about 1 hour. Cool. Press garlic to release from skin. Transfer garlic to small bowl; mash.
Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick. Season to taste with salt and pepper. Makes 4 servings.
Root Vegetable Gratin with Blue Cheese
1 1/2 pounds parsnips
1 1/2 pounds carrots
1 1/2 pounds rutabagas
2 1/2 cups whipping cream
1 cup chicken stock or canned broth
4 garlic cloves, minced
1 t minced fresh thyme or 1/4 t dried, crumbled
3/4 cup crumbled Gorgonzola or other blue cheese
Preheat oven to 425°F. Butter 9x13x2-inch baking dish. Peel parsnips and carrots and cut into 1/4-inch-thick slices. Peel rutabagas, cut in half, then cut into 1/4-inch-thick half-rounds. Bring cream, stock, garlic and thyme to boil in large saucepan. Add rutabagas, cover and simmer 10 minutes. Add carrots and parsnips to rutabagas and simmer 5 minutes longer. Season generously with salt and pepper. Transfer vegetables and cream mixture to prepared dish. Bakes uncovered until vegetables are tender and liquid thickens, about 35 minutes. Sprinkle cheese over and bake 10 minutes longer. Cool 15 minutes before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat in covered dish in 350°F. oven about 20 minutes.)Serves 10.
Buttered Snow Peas and Carrots
3 carrots, cut diagonal into 1/8-inch
1/4 pound snow peas, trimmed and cut crosswise on the diagonal into 1/2-inch pieces (about 1 cup)
1 tablespoon unsalted butter
In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted. Sugar snap peas can easily be substituted for snow.
Spicy Bell Pepper Salad
1 t caraway seeds
1 1/3 tablespoons olive oil
1/2 t dried crushed red pepper
2 green bell peppers, cut into 1/3-inch-thick rings
2/3 medium onion, cut into 1/4-inch-thick rounds, separated into rings
4 3 x 1/2-inch strips lemon peel (yellow part only)
2 garlic cloves, thinly sliced
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute. Stir in oil and crushed red pepper. Add peppers, onion, lemon peel and garlic. Increase heat to medium-high and sauté until vegetables are crisp-tender, about 7 minutes. Transfer pepper mixture to large bowl. Mix in dill. Cool. (Can be made 2 hours ahead. Let stand at room temperature.) Remove lemon peel. Mix in lemon juice. Season with salt and pepper and serve.
Green Beans with Bell Pepper and Bacon
6 bacon slices, coarsely chopped
1 pound green beans, trimmed, cut in half
1 large red bell pepper, cut lengthwise into thin strips
1/2 cup chicken broth, vegetable broth or water
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.
Pepper and Onion Salad
Bell Peppers (of different varieties, if you have them, or just the green), seeded and sliced
1 red onion, sliced thin
Nicoise olives, pitted
1 spoonful capers, rinsed
Toss together with the following vinaigrette:
Red wine vinegar
Olive oil
Chopped garlic
Chopped jalapeno
Red pepper flakes
Season salad with salt and pepper. Cut some basil leaves into a chiffonade and sprinkle over the salad. Taste and adjust seasoning if necessary.
Pesto
Chefs Note: if using pesto on pasta, add a spoonful of the pasta water to the sauce before mixing it in.
1-2 large garlic cloves
1/4 cup pine nuts
1 oz Parmesan coarsely grated (1/3 c)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups loosely packed fresh basil
1/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated
Scallion, Potato and Herb Puree
About 1lb russet potatoes
Salt and pepper
4T unsalted butter
1bunch chopped scallions
1/3c chopped herbs of choice (parsley, basil, etc)
1/2c goat cheese (optional)
Peel potatoes and cut into chunks. Put in a saucepan, cover with cold water and bring to a boil. Cook until soft, about 25 minutes. Set aside 1cup of cooking water and drain. Melt 1T butter in a skillet, add scallions and toss to coat. Season with salt, add 1/2c water and cook until softened, about 15 minutes. Combine scallions and potatoes in a bowl and mash with remaining butter, herbs and enough of reserved cooking water to make a smooth puree. Stir in cheese. Season with salt and pepper and serve.
Potato Salad with Mustard Vinaigrette
4 lb fingerling or small boiling potatoes
2 teaspoons sugar
4 tablespoons white-wine vinegar
1/3 cup finely chopped shallot
2 tablespoons coarse-grained Dijon mustard (not whole-grain)
2 tablespoons vegetable oil
Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly. While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved. When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine. Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently.
Fingerling Potato Salad with Chili-Cilantro Salsa
2 lb fingerling potatoes or other small boiling potatoes
2 tablespoons cider vinegar
1 fresh jalapeño chili, seeds and ribs removed
1 c fresh cilantro sprigs, chopped
1 small shallot, coarsely chopped
1 small garlic clove, chopped
2 T extra-virgin olive oil
Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.) Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1/2 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper. While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining vinegar until finely chopped. Toss potatoes with salsa
Potato, Leek and Fennel Soup
2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
4 14 1/2-ounce cans low-salt vegetable or chicken broth
2 pounds potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)
Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
Kale with Potatoes
4 or 5 medium-sized boiling
potatoes, about 1 pound
Salt
1 bunch kale (or other greens),
trimmed, coarsely chopped
2 tablespoons extra virgin olive
oil, plus extra for drizzling
1 lrg. garlic clove, thinly sliced
1/2 teaspoon red pepper flakes
2 tomatoes, peeled and diced
Cover the potatoes with cold water, add salt to taste, and bring to a boil. Cook until tender, about 25 minutes. Drain, then peel and coarsely chop. Simmer the greens in a large skillet until tender. You may need to do this in two batches. Return the skillet to the stove, add the oil, and heat with the garlic and pepper flakes. When you can smell the garlic, add the greens, potatoes, and tomatoes. Cook over medium heat, breaking up the potatoes with a fork and mashing them into the greens to make a kind of rough hash. Taste for salt and serve with olive oil drizzled over the top.
Vegetarian Cooking for Everyone, Deborah Madison
Beet Home Fries
3 beets, cooked, then cubed
1T olive oil
2 cloves garlic, minced
1 medium onion, finely chopped
Fresh or dried herbs, to taste (basil, rosemary, oregano, etc.)
3/4t salt
Pepper to taste
Heat oil in a large skillet over medium heat. Add garlic and onions and sauté for 5 minutes, stirring. Add beets and
sauté for 10 more minutes until beets brown slightly. Season with herbs, salt and pepper to taste.
Rolling Prairie Cookbook
GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH
ROSEMARY VINAIGRETTE
1 ½ lbs red potatoes
1/3 cup olive oil
1 garlic clove
1/8 cup red-wine vinegar
1/2 tablespoon fresh rosemary leaves 1/2 red onion, sliced thin lengthwise
1 pound green beans, trimmed and cut
12 Kalamata olives, pitted and halved
Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat half of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently.
HERBED SUMMER SQUASH AND POTATO
TORTE WITH PARMESAN
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds red potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend. Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture. Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.) Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
Potato Gratin with Chard
Potatoes, sliced 1/8-in
Salt and Pepper
Thyme
Garlic
Butter
Cream and/or Chicken stock
Steamed Chard
Gruyere or Parmesan Cheese
Preheat oven to 375. Rub a glass or earthenware baking dish with smashed peeled garlic and butter. Layer overlapping slices of potato, seasoned with salt, pepper and thyme; then layer lightly steamed, chopped chard; keep adding layers of seasoned potatoes to desired thickness. Moisten with cream and/or chicken stock to just below the top layer of potatoes. According to taste, sprinkle the top with grated Gruyere or Parmesan cheese, and distribute thin slices of butter on top. Cover with foil. Bake for 45 minutes to an hour. Remove foil in last 15 minutes or so to brown the cheese.
Baked Polenta with Chard
2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
2 garlic cloves, minced
1/4 t dried crushed red pepper
1 lb chard, cut into 1/2-inch strips
3 1/2 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) 1 cup part-skim ricotta cheese
2 large eggs
2 cups coarsely grated mozzarella
Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper. Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.
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