Carrot and Potato Mash
This recipe comes to you from my new book, Edible - a Celebration of Local Foods by Tracey Ryder and Carole Topalian. This is a great book that celebrates the local foods movement with essays about local heroes and a collection of recipes that showcase both classic and modern dishes with foods grown in our backyards.
4 carrots, cut into 1- inch lengths
4 potatoes, cut into 1 1/2 inch cubes
3 tbsp unsalted butter
1/2 cup buttermilk
1 tsp kosher salt, plus more if needed
1/4 tsp freshly ground black pepper
In a larget pot of boiling salted water, add the carrots and potatoes. Return the water to a boil and cook until the carrots and potatoes are tender when pierced with a knife, 20 to 25 minutes. In a large colander, drain the veggies. Return them to the pot and add the butter and buttermilk. Using a potato masher, mash the carrots and potatoes to the desired consistency (leave some lumps if desired). Add the salt and pepper and mix well to combine. Taste and adjust seasoning as needed.
Roasted Root Vegetables
Any combination of root veggies would work well in this recipe. The list includes, but is not limited to, sweet potatoes, parsnips, potatoes, carrots, fennel, turnips, rutabage, beets, kohlrabi, and onion wedges. Each of these vegetables contain natural sugars that caramelize when roasted, intensifying their flavor and sweetness. If you make this with this week's beets keep them separate while tossing with the oil, salt and spices. They can be roasted on the same pan but try to keep them separate so the colors don't bleed onto the other veggies.
2 pounds assorted root veggies, cleaned, peeled and cut into 1 inch chunks
2 tbsp olive or grapeseed oil
1 tsp kosher salt, plus more if needed
1/2 tsp dried thyme or oregano, optional
1 tbsp sherry vinegar or balsamic vinegar, plus more if needed, optional
Preheat the oven to 425. Line the bottom of a 9x14 inch rimmed baking sheet with parchment paper. Set aside.
In a large bowl, combine the vegetables. Add the oil, salt, and thyme, if using. Using your hands, toss the veggies to coat well with the oil and seasonings. Transfer the veggies in a single layer to the baking sheet.
Bake until veggies such as potatoes and sweet potatoes are soft, and other veggies such as parsnips and beets are tender but still slightly firm, when pierced with a knife, about 35-45 minutes.
Transfer the veggies to a serving bowl or platter. Add the vinegar, if using, and gently toss the veggies to coat. Serve warm or at room temperature.
Quick-Sautéed Savoy Cabbage
Here's a great recipe for your cabbage if you've never been one for the traditional boiled cabbage that often goes along with the corned beef on St Patrick's Day. I didn’t learn to love cabbage until I cooked it hot-and-fast–in a sauté pan, in a stir-fry pan, on a griddle—anything where I could bring out its sweeter side with a little browning.
2 tablespoons chicken broth
½ teaspoon rice wine vinegar
¼ teaspoon low-sodium soy sauce
¼ teaspoon sugar
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion (4 to 5 ounces), thinly sliced
kosher salt for seasoning
½ head Savoy cabbage, cored and very thinly sliced (about 8 to 9 ounces)
2 teaspoons chopped fresh parsley (optional)
Combine the chicken broth, rice wine vinegar, soy sauce, and sugar in a small bowl. In a 10-inch straight-sided sauté pan over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. When the butter is foamy, add the onion and a pinch of salt and sauté, stirring, until the onions are somewhat softened and just beginning to brown, 2 to 3 minutes. Add all of the cabbage and ½ teaspoon salt and stir well. Cook, stirring only occasionally, until the cabbage is limp and browned in spots (the bottom of the pan will be very brown and the onions will be brown), about 5 to 6 minutes.
Remove the pan from the heat and immediately stir in the chicken broth mixture and the remaining 1 tablespoon butter. Stir until the butter has melted, scraping up some of the browned bits on the bottom of the pan. Let the cabbage sit in the pan for two minutes and stir again. (The cabbage will release a little more moisture and you’ll be able to incorporate a bit more of the browned bits.) Add the parsley, stir again, and transfer to a serving dish. Serve right away.
Simple Vegetarian BiBimBap
Many bibimbap recipes online feature meats but I liked the looks of this vegetarian one. This is a very basic recipe just begging for your personal touch - use whatever veggies you have on hand and make it your own. This would be amazing with some added kimchi!
2 tablespoons sesame oil
1 cup carrot matchsticks
1 cup celeriac matchsticks
6 ounces canned bamboo shoots, drained
1 (4.5 ounce) can sliced mushrooms, drained
1/8 teaspoon salt to taste
2 cups cooked and cooled rice
1/3 cup sliced green onions
2 tablespoons soy sauce
1/4 teaspoon ground black pepper
1 tablespoon butter
3 teaspoons sweet red chili sauce, or to taste
Heat sesame oil in a large skillet over medium heat; cook and stir carrot in the hot oil until they begin to soften, about 5 minutes. Stir in bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture, a handful of shoots, and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
Roasted Carrots and Cippolini Onions?
Cippolinis deserve to be roasted and are great on their own with no fancy treatment. Add the carrots though and some wine and stock and you really have something special.
?1 pound cippolini onions, ends trimmed and peeled, halve larger onions?
2 pounds baby carrots?
2 tablespoons canola oil?
1 tablespoon butter, melted?
1/4 cup white wine?
1/4 cup chicken stock?
Salt and coarsely ground black pepper?
2 tablespoons chopped fresh Italian parsley leaves??
Preheat oven to 400 degrees F.
??On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.
Chocolate Beet Cake
In honor of St Patrick's Day I usually make some sort of Guinness desert. My favorite is this Guinness chocolate silk pie but I've also had great success with cupcakes and flourless cake. I tried to find a Guinness recipe featuring beets (beets are an excellent addition to chocolate cake!) but didn't have any luck. Nonetheless I think this recipe, from David Leibowitz, will be a tasty treat featuring our beets.
8 ounces (240 g) beets, unpeeled
7 ounces (200 g) bittersweet or semisweet chocolate (70% cacao solids), chopped
1/4 cup (60 ml) hot espresso (or water)
7 ounces (200 g) butter, at room temperature, cubed
1 cup (135 g) flour
3 tablespoons unsweetened cocoa powder (the darkest you can find, natural or Dutch-process)
1 1/4 teaspoon baking powder
5 large eggs, separated, at room temperature
pinch of salt
1 cup (200 g) superfine sugar
Butter an 8- or 8 1/2 inch (20 cm) springform pan and line the bottom with parchment paper.
Boil the beets in salted water with the lid askew until they’re very tender when you stick a knife in them about 45 minutes. Drain then rinse the beets with cold water. When cool enough to handle, slip off the peels, cut the beets into chunks, and grind them in a food processor until you get a coarse, yet cohesive, puree. (If you don’t have a food processor, use a cheese grater.)
Preheat the oven to 350ºF (180ºC). In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible.
Once it’s nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in the hot espresso and stir it once. Then add the butter. Press the butter pieces into the chocolate and allow them to soften without stirring.
Sift together the flour, cocoa powder, and baking powder in a separate bowl.
Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into the melted chocolate mixture. Fold in the beets.
In a stand mixer, or by hand, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being careful not to overmix.
Fold in the flour and cocoa powder.
Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly. Do not overbake.
Let cake cool completely, then remove it from the pan.
Serving and storage: This cake tastes better the second day; spread with crème fraîche and sprinkle with poppy seeds shortly before serving. Or serve them alongside.