This traditional Irish dish is just perfect for a St Patty's Day celebration.
2 pounds potatoes, scrubbed
6 tablespoons butter, divided
1 cup milk
2 teaspoons salt
pepper to taste
1 large onion, thinly sliced
1 package frozen kale, thawed
2 TB white wine or water
Cut larger potatoes in 1/2, so that all pieces are of basically uniform size. Cover with cold water. Bring to a boil. Simmer, partially covered for 30 minutes, or until a knife inserts easily through potatoes. Warm 4 tablespoons butter and milk together. Drain potatoes and mash. Add milk and butter and mash until fairly smooth. Season with salt and freshly ground black pepper.
Meanwhile, heat remaining butter in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add kale, sprinkle with a bit of salt and continue cooking, stirring occasionally, until warmed through, about 5 minutes. Add 2 tablespoons of wine or water, reduce heat, cover and simmer for 8 minutes.
Add the cabbage to the potatoes. Mix and mash to desired consistency. Taste for seasoning.
Ginger-Glazed Turnips, Carrots, and Chestnuts
I tried something new last week with this recipe- maybe you're ready for a new skill as well? This classic technique of covering simmering vegetables with a parchment-paper round (known as a cartouche) yeilds perfectly moist, evenly cooked pieces. The glaze takes some of the "bite" away from the turnip.
1 1/2 pounds turnips, peeled, cut into 1x1 inch strips
1 pound carrots, peeled, thinly sliced on a diagnoal
12 tbsp (1 1/2 sticks) unsalted butter, cut into 1 inch pieces, divided
1/2 cup packed light brown sugar
1 2-inch piece ginger, peeled, very thinly sliced
Kosher salt, freshly ground pepper
1 cup shelled roasted chestnuts from a jar
2 tbsp minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)
Cut a 12 inch round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tbsp butter, brown sugar, and ginger in a 12 inch skillet. Season with salt and pepper. Rest parchment paper on top of vegetables (don't cover with lid).
Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tbsp butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Serve, garnished with herbs.
Carrots and Turnips Au Gratin
This is a delicious variation on au gratin that features something besides potatoes. I sometimes substitute rutabaga for the turnips or parsnips for the carrots.
1-1/2 lbs carrots, peeled and sliced
1-1/4 lbs turnips, peeled and sliced
1 can (10-3/4oz) cream of celery soup, undiluted
1 cup milk
1/2 tsp pepper
1 cup shredded sharp cheddar cheese
1/2 cup panko bread crumbs
1 tbs butter, melted
Place carrots and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered for 5-7 minutes or until crisp-tender.
Meanwhile, in a small saucepan, combine the soup, milk, and pepper. Bring to a boil; remove from the heat. Stir in cheese until melted. Drain vegetables; transfer to an 11-in x 7-in baking dish coated with cooking spray. Pour sauce over the vegetables.
Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400 for 15-20 minutes or until vegetables are tender and crumbs are golden brown.
Creamy Turnip with Paprika Soup
Here's yet another great way to use your turnips. It's still soup weather, especially with this upcoming snow storm!
2 tbs olive oil
1 1/2 pounds peeled turnip bulbs, cut into 1 inch chunks
1 large onion, diced
1 pinch sugar
3 large garlic cloves, thinly sliced
2 tsps paprika
1 tsp dried thyme leaves
1/8 tsp cayenne pepper
3 cups broth, veggie or chicken
1 1/2 cups half and half or whole milk
Salt and freshly ground black pepper to taste
Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, about 7 minutes.
Reduce heat to low and add butter, sugar, and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add paprika, thyme, and cayenne pepper; continue to simmer until fragrant, 3o seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
Using an immersion blender or traditional blender, blend until very smooth. Return to pan; add enough half and half so the mixture is souplike. Taste and add salt and pepper as needed.
Crispy Leek Rings
This recipe looks like a great way to eat leeks. How can you go wrong with onion (leek) rings?
1-2 medium leeks, white and light green parts only, sliced into 1/2” thick rings
1 cup flour
1 cup milk
1 egg, beaten
Kosher salt and black pepper
Place an inch or two of canola oil in a small saucepan and bring to 350 degrees.
Remove the centers of the leek sections, and separate the outer layers into rings two layers thick. Set aside.
Combine the milk and egg in a small bowl. Place the flour in another bowl.
Working in batches, dip the leek rings in the flour, then into the milk/egg mixture, then again in the flour. Fry in the oil until golden brown. Remove to paper towels and sprinkle with salt and pepper immediately.
Cook’s Note: This is a cute variation on the classic onion ring. I like these crispy little rings as snacks or garnish for a hearty meal. If you like spice, add some cayenne to the flour before dredging.
Curry Carrot-Leek Soup
1 pound thinly sliced leeks, white parts only
1 pound carrots, coarsely chopped
2 teaspoons butter or stick margarine
1 medium potato, peeled and diced
1/2 teaspoon curry powder
4 cups reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly. Process in batches in a food processor or blender until pureed. Return to the pan; heat through.
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 with Cranberries, Green Onion, Toasted Pecans, and Feta
Dressed with a simple balsamic vinaigrette, this no-fuss salad is a breeze to whip up. The cranberries added a touch of sweetness to the mix, and all the savory, tangy, crunchy, nutty components played nicely together.
½ cup soft wheat berries
2 cups water
¼ teaspoon salt
½ cup finely chopped green onion
½ cup dried cranberries
½ cup toasted pecans, roughly chopped
4 ounces feta cheese, cubed
¼ cup balsamic vinegar
¼ cup olive oil
½ teaspoon whole grain Dijon mustard
1 teaspoon honey
The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. All the liquid should be absorbed.
Meanwhile prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside.
Combine the cooked wheat berries, green onion, cranberries, pecans, and feta. Dress with as much vinaigrette as you’d like. I use about ½ the amount this recipe makes
Shoots Salad with Dried Cranberries and Roasted Parsnips
Feel free to get creative with this salad. You can roast any of your veggies to beef it up a bit.
6 TB cranapple or apple cider
3 TB apple cider vinegar
salt and pepper to taste
1 small shallot, minced
7 TB sunflower or extra-virgin olive oil
1 TB butter
2 parsnips, peeled and cut into 1" slices
1/2 cup dried cranberries
Whisk cider and vinegar in bowl. Add minced shallot, salt and pepper. Gradually whisk in oil. Rewhisk before using. Preheat oven to 450°F. Combine parsnip cubes and butter, salt and pepper; toss to coat. Roast for 20 to 40 minutes untl tender.
In a large bowl, toss shoots with half of dressing. Divide among plates; top with parsnips. Drizzle with dressing and sprinkle with dried cranberries.