Baked Honeyed Rutabaga Discs
One of your fellow shareholders contributed this recipe as a family favorite a few years back. It's adapted from “The Victory Garden Cookbook” by Marian Morash. Excellent for turnips too.
2 medium rutabagas or large turnips (2 lbs total)
4 TB butter
1/4 c honey
Preheat oven to 400 degrees. Peel rutabagas/turnips. Slice across width of vegetable to make ½ inch disks. Melt butter and brush onto baking sheet. Place disks on sheet and brush with butter. Bake for 15 minutes. Turn and coat with honey, bake another 15 minutes. Turn once more and coat with melted butter and honey. Bake another 15 minutes. You may have to adjust final time for size and thickness of the discs.
Cabbage with Caraway Butter
Cabbage and caraway seeds naturally go together. This dish is great served with something dark-colored on your plate, such as a steak. This recipe comes from The Four Season Farm Gardener's Cookbook by Barbara Damrosh and Eliot Coleman.
1 head green cabbage, core removed, chopped into bite-size pieces
4 tbsp (1/2 stick) butter
2 tsp caraway seeds
Salt and pepper
Bring water to a simmer in the bottom of a vegetable steamer. Add the cabbage to the steamer basket, cover, and steam until it is tender, about 15 minutes.
Melt the butter in a small saucepan or skillet over medium heat, and add the caraway seeds. Cook until both the butter and the seeds are golden brown but not blackened, 2 minutes.
In a large bowl, toss the cabbage with the caraway butter and salt and pepper to taste. Serve hot or warm.
Corned Beef and Cabbage Pizza
Save some leftovers from your St Patty's Day feast for this pizza! Someday I'm going to find a rye based crust to make it a true rueben pizza, but for now this will do just fine.
1 pizza dough
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 ounces sliced corned beef
Follow directions above to prep your dough. Then prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
Beet and Cabbage Borscht
Borscht began its existence in Eastern Europe from trimmings of cellared vegetables consumed throughout the winter months. Most families had a container, usually a kettle or stove pot, kept outside to store those trimmings. Around the first spring thaw, that pot was placed on the fire and cooked into a soup-like meal. One of the primary vegetables of the Slavic diet consumed during the winter months was the beet but other vegetables such as cabbage, potato and carrots were often included. The beet color was most predominant and hence, the recipe changed into what is traditionally known as a beet soup. Borscht is a great cold weather way to enjoy those winter veggies. There are many variations of borscht. This recipe was adapted from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals, by Nava Atlas.
3 Tbs sunflower oil
3 c potatoes, peeled, chopped
1 c parsnip, chopped (or carrots)
3 c chopped cabbage
1 large onion, chopped
8 cups (or more) canned broth (chicken, veggie, miso consumme (see below) or water)
3 c beets, peeled, chopped
1 c chopped tomatoes (drained) or tomato puree
1 Tbs fresh lemon juice
Sour cream or plain yogurt
Chopped fresh parsley
Heat oil in heavy soup pot over medium-high heat. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes. Add broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream or yogurt; sprinkle with parsley. Serve, passing lemon wedges separately.
Winter Vegetable Crumble
Use whatever root veggies you have on hand. The nutty sauce and crunchy topping add flavor to this comfort food.
2/3 cups rolled oats
1/2 cup cashews, finely chopped
2 tbsp whole wheat flour
2 tbsp oil
1 tsp dried rosemary
2 pounds root veggies (carrots, rutabaga, parsnips, potatoes), scrubbed and peeled into bite sized pieces
1 medium onion, finely chopped
2 tbsp cashes
2/3 cup milk
1 1/4 cups veggie broth
2 tbsp flour
1 tsp dried rosemary
salt and pepper
Combine oats, cashews, and flour in a medium bowl. Mix in oil and rosemary with fingers to form a crumble topping, set aside.
Steam veggies for 10-12 minutes until just tender. Reserve the steaming water for stock. Transfer veggies to a lightly oiled 2 quart baking dish.
In a large saucepan saute onion in 2 tsp oil until soft, 4-5 minutes. Add cashews and lightly brown for 3-4 minutes. Stir in milk and veggie broth. In a cup mix flour with a little milk to make a smooth paste. Stir into saucepan and add rosemary. Bring to a boil and simmer until thickened, stirring constantly. Season with salt and pepper. Cool sauce slightly then puree until smooth.
Pour over the steamed veggies, then sprinkle with the oat topping. Bake at 375F for 30 minutes.
4 cups potatoes, chopped
2 tbsp butter
1 cup frozen corn, thawed
green chilies to taste
1 tsp chili powder
1/4 tsp salt
Cook potatoes in boiling water until just done, 5-10 minutes. Drain and set aside.
Melt butter over low heat. Add remaining ingredients. Mix in potatoes and stir gently. Cook until heated through, 3 minutes.