Tuesday, 30 November 1999 00:00

Potato and Root Vegetable Mash

Potato and Root vegetable mash


1-2 large russet potatoes, peeled, cut into 2-inch pieces
1-2 rutabagas, peeled, halved, thinly sliced
3 small parsnips, peeled, cut into 1-inch pieces
1.5 tablespoons olive oil
Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.

Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.

Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce.


We have featured a couple recipes for Thai inspired Winter Squash soups that are so easy to make with this squash puree. They plus other recipes are available on Pete's blog. Take a look:

Published in Light Sides
Tuesday, 30 November 1999 00:00

Moroccan Style Chicken and Root Vegetable Stew

Moroccan Style Chicken and Root Vegetable Stew


This recipe from epicurious comes with many solid reviews. I offer it here as a theme, and there is lots of room for improvisation. If you are vegetarian, you can substitute chick peas for the chicken and veggie broth for the chicken broth. You can dig through your fridge and use different root vegetables. Potatoes, winter squash, carrots, parsnips, turnips, celeriac, even some cabbage, all would work great in this stew. Serve it up with couscous and some salad for a fine meal. Adapted from Bon Appetit January 1998, the recipe serves 6.

1 tablespoon olive oil
12 ounces boneless chicken breasts, cut into 1-inch pieces (or chicken thighs or some leftover cooked chicken would work great!)

1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick (or 1/2 tsp cinnamon)
2 cups 1/2-inch pieces peeled carrots
2 cups 1/2-inch pieces peeled parsnips (or more turnips, carrots, potatoes)
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga (or potatoes)
2 cups canned chicken (or veggie) broth
1/4 cup dried currants or raisins
1 cup drained diced tomatoes
Chopped fresh cilantro (or dried or frozen)

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl. (Skip this step if you are using leftover roast chicken from a previous meal.)

Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Cream of Parsnip Soup

Cream of Parsnip Soup


This recipe came to me by way of long time member Margi Swett who said it was wonderful. This one has been modified from a Canyon Ranch recipe created for Epicurious. Serves 8.

2 teaspoons unsalted butter
3/4 cup minced onion, plus 1-2 cloves garlic
3/4 cup white wine
3 1/2 cups peeled, chopped parsnips (about 9 small)
5 cups chicken stock
3/4 teaspoon white balsamic vinegar
3/4 teaspoon salt
Pinch pepper
3/4 cup half-and-half (or half milk, half Creme Fraiche)

In wide saucepan over medium-low heat, melt butter. Add onion and garlic and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.
Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half (or milk/creme fraiche). Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.

Published in Soups and Stews

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping


One of our members, Susan Stock, emailed me this recipe that she came across on epicurious this past week. It makes use of so many vegetables we have sent out lately, and mushrooms too! Loads of room for substitutions here if you don't have each of the veggies the recipe calls for. The parlsey could be skipped. Reading reviews, many suggested doubling the garlic and rosemary for more flavor. Recipe by Jeanne Thiel Kelley for Bon Appetit March 2009.

6 cups water
2 tablespoons vegetarian bouillon base
2 large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large celeriac, peeled, cut into 1/2-inch pieces
2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large rutabaga, peeled, cut into 1/2-inch cubes
1 turnip, peeled, cut into 1/2-inch cubes
1 ounce dried porcini mushrooms (or 8 oz fresh shiitakes or oysters)
3 tablespoons butter
3 cups chopped onions
4 large garlic cloves, chopped
1/2 teaspoon minced fresh rosemary
1/2 cup all purpose flour
1/4 cup heavy whipping cream
2 tablespoons imported dry Sherry
1/4 cup chopped fresh Italian parsley

Biscuits:
2 1/4 cups unbleached all purpose flour
1 tablespoon baking powder
2 teaspoons minced fresh rosemary
1 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 1/3 cups (or more) chilled buttermilk

For filling:
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.

Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD: Can be made 2 days ahead. Cover with foil; chill.

Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes.

Meanwhile, prepare biscuits.
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Published in Dinner
Tuesday, 30 November 1999 00:00

Parsnip and Turnip Soup

Parsnip and Turnip Soup


From the website toomanychefs.com

1 onion, peeled and diced fine
2 cloves crushed garlic
2 tablespoons olive oil
4 parsnips, peeled and diced into 1 pieces
1 carrot, peeled and diced into 1 pieces
2 turnips, peeled and diced into 1 cubes
1 stalk celery, cut into 1 pieces
1 large potato, peeled and diced into 1 cubes
4 cups vegetable stock salt and pepper to taste

In a dutch oven or soup pot, heat the oil until it shimmers. Add the garlic, celery, and onion and sautee for about 60 seconds. Add the rest of the vegetables, cover, and sautee over medium-high heat stirring fairly frequently until the vegetables soften up and are easily pierced by a sharp knife, about seven-ten minutes. Add the stock and cook for 20 minutes over medium-low heat, stirring and scraping the bottom to get any vegetable fond that has stuck to the bottom into the soup.
Taste and adjust salt and pepper. Blend with an immersion blender and serve.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Parsnip Patties

Parsnip Patties


From the cookbook Laurel's Kitchen. Makes 12 patties. This is a great recipe, especially with the walnuts.

4 cups parsnips, peeled and cut into chunks
1 onion, minced
1 Tb oil
1 tsp dried tarragon
2 eggs, lightly beaten
1 tsp salt
1/2 cup finely chopped walnuts
2 cups whole grain bread crumbs

Steam parsnips until tender - 10 to 15 minutes. While parsnips are cooking, saute onion in oil. Add tarragon.
Mash parsnips with potato masher (a few lumps are OK). Stir onion into mashed parsnips with egg, salt and walnuts. Preheat oven to 350°F. Form parsnip mixture into patties, using 1/3 cup for each. Spread half the bread crumbs on a greased baking sheet and place patties on crumbs. Press remaining crumbs on top. Bake for 20 minutes.

Published in Dinner
Tuesday, 30 November 1999 00:00

Root vegetable gratin

Root vegetable gratin


1 tbsp butter
3 cloves garlic, minced
3 cups heavy cream (1/2 milk 1/2 cream, optional)
Salt & pepepr to taste
1/4 tsp nutmeg
1 lb parsnips
1 lb sweet potatoes
1 lb celeriac (celery root)
8 oz gruyere or other strong, sharp cheese, grated
1 tbsp fresh thyme, or 1 tsp dry
3 tbsp minced fresh parsley, or 1 tbsp dry
Preheat oven to 400 and butter a 3 quart baking dish
Make cream sauce:
In a medium saucepan, melt the butter and saute the garlic for a minute. Add cream, salt, pepper, and nutmeg. Heat just until bubbles form around the edges of the pan, 5 minutes. Remove from heat, stir in the herbs and let stand 10 minutes
Prepare vegetables:
Peel and thinly slice the vegetables.
Assemble gratin:
Arrange a layer of half of the vegetables: parsnips, then sweet potatoes, then celeriac. Sprinkle with half the cheese and pour over half of the cream sauce. Repeat layers with the remaining ingredients, ending with cheese. Cover with foil and bake for 1 hour. Remove foil; lightly press gratin down with a spatula. Return to oven for another 15-30 minutes, until the vegetables are tender and top is golden brown. Let stand 15 minutes before serving.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Maple Vinegar Glazed Parsnips

Maple Vinegar Glazed Parsnips


from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
these are sweet and rich, a nice counterpoint to the greens above.

2 lbs parsnips, peeled and cut in even chunks
2 tbsp oil
1 tsp salt
1/2 c water
2 tbsp maple syrup
1 1/2 tbsp balsamic vinegar
1 tbsp cider vinegar
black pepper

Preheat oven to 400. In a large roasting pan, toss parsnips with oil and salt. Set pan on a burner over medium heat and add water. Bring to a simmer. Place in oven and roast until tender, turning frequently. This could take anywhere from 30 to 60 minutes. When fork tender, drizzle with maple syrup and vinegars. Toss gently; roast until deeply browned and glazed, turning once or twice, about 10 minutes. Serve with fresh ground black pepper.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Roasted Vegetable and Barley Stew

Roasted Vegetable and Barley Stew


The sweetness of the parsnips and cabbage really come out with roasting. Soaking the barley for at least 6 hours is crucial to having it cook faster. As this is a hearty stew, you may want to make it later in the week when the weather turns cold and rainy again. Serves 4-6.

4 slices of bacon
1 small onion, sliced thin
1/2 head of savoy cabbage, roughly chopped into 1 pieces w/leaves separated
1 tsp. salt
1 lb. potatoes, scrubbed and diced into 3/4 cubes
1 1/2 lb. parsnips, peeled and cut into 3/4 pieces
1 TB olive oil
1 cup pearled barley, rinsed, soaked over night and drained
4 cups vegetable stock
2 TB balsamic vinegar
2 TB maple syrup
2 TB chopped fresh basil or parsley, -or- 1 tsp. dried rubbed sage
salt and freshly ground pepper to taste

Preheat oven to 450F. In a large heavy-bottomed pot, cook bacon over medium heat. When bacon is finished cooking, remove, cool, crumble and reserve. Increase heat to medium-high. Add sliced onion to hot bacon fat and cook for 1-2 minutes, stirring occasionally. Add half of the cabbage pieces, sprinkle with 1/2 tsp. salt and toss to coat. Cook, stirring occasionally until the cabbage begins to wilt (3-5 minutes). Add remaining cabbage, sprinkle with remaining salt and toss with already warmed cabbage. Once the new cabbage begins to wilt, add potatoes and parsnips and toss to coat. Pour mixture onto large cookie sheet or sheet pan. Roast in hot oven for approximately 30 minutes, tossing veggies every 10 minutes. 15 minutes into the cooking time, sprinkle veggies with vinegar and maple syrup and toss to coat. Continue roasting.

Meanwhile, heat olive oil in clean heavy-bottomed pot over medium-high heat. Add drained barley and cook, stirring frequently, for about a minute. Add broth, bring to boil, cover and simmer until barley is al dente, about 30 minutes. Add roasted vegetables and reserved crumbled bacon to the cooked barley. Add dried or fresh herbs and stir to combine. Season to taste. Serve warm with crusty bread.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Stir-Fried Spring Vegetables

Stir-Fried Spring Vegetables


This is based on a recipe from “A Year in a Vegetarian Kitchen” by Jack Bishop. It is one of my vegetarian friend's favorite cookbooks. Serve over white rice or cooked barley. Serves 4.

3/4 ounce dried shiitake mushrooms
2 cups boiling water
4 medium scallions, all but the dark green parts, thinly sliced
4 medium garlic cloves, minced
1 TB ginger root, minced
1/2 tsp hot pepper flakes
3 TB soy sauce
2 TB rice vinegar
2 tsp cornstarch
3 TB cooking oil
5 oz fresh shiitake or oyster mushrooms, sliced
1/4 tsp salt
1 large (or 2 small) head pac choi, chopped
3 medium parsnips (about 12 ounces), peeled, quartered, cored, and cut into 3/4” dice
3 medium carrots (about 8 ounces), peeled and sliced
2 TB minced fresh cilantro leaves

Place the dried mushrooms in a bowl and cover with the boiling water. Let soak 15 minutes. Finely chop the mushroom caps (discard the stems), and add to a bowl along with the scallions, garlic, ginger and pepper flakes. Pour the soaking liquid through a strainer lined with a paper towel into a measuring cup. Whisk the soy sauce, rice vinegar and cornstarch into the strained liquid until smooth.

Heat 1 tablespoons of the oil in a large non-stick skillet over high heat until shimmering. Add the fresh mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until nicely browned, about 6 minutes. Scrape the mushrooms into a bowl.

Add another tablespoon of oil to the hot pan and sauté the choi until crisp-tender, about 3 minutes. Remove and reserve with the mushrooms.

Heat the remaining 1 tablespoon of oil in the empty pan. Add the parsnips and carrots and cook, stirring occasionally, until lightly browned, about 4 minutes. Stir in the rehydrated mushroom mixture and cook, stirring constantly, until aromatic, about 1 minute.

Add the soy sauce mixture to the pan and bring to a boil. Reduce the heat, cover, and simmer until the root vegetables are tender but not mushy, 6 to 8 minutes. Return the browned mushrooms to the pan and cook just until heated through, about 1 minute. Stir in the cilantro, adjust the seasonings, adding salt to taste and serve.

Published in Hearty Sides
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