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Recipes
Mashed Potato, Rutabaga and Parsnip Casserole with Caramelized Onions
from www.allrecipes.com
7 cups low-sodium chicken broth
3 pounds potatoes, peeled and cubed
1 1/2 pounds rutabagas, peeled and cubed
1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter, softened
3 onions, thinly sliced
salt to taste
ground black pepper to taste
Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf and thyme in a large pot. Bring to a boil. Reduce heat and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2-inch baking dish.
Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low. Sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to one day ahead. Cover and refrigerate.
Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes or until heated through and top begins to crisp.
Creamy Roasted Parsnip Soup
from www.allrecipes.com
2 pounds parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 cups chicken stock
1 cup whole milk
1/2 cup heavy cream
Preheat an oven to 425 degrees F (220 degrees C).
Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low; stir in the butter, garlic, brown sugar and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
Season with the ginger, cardamom, allspice, nutmeg and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Winter Squash Soup
from The Cook's Encyclopedia of Vegetarian Cooking
1 lb of peeled pumpkin or other winter squash
4 Tbsp butter
1 medium onion, finely chopped
3 cups vegetable stock or water
2 cups milk (soy works too)
pinch of grated nutmeg
1½ ounces spaghetti broken into small pieces
6 Tbsp freshly grated Parmesan cheese
salt and pepper to taste
Chop the squash into 1 inch cubes. Heat the butter in a saucepan. Add the onion and cook over moderate heat until it softens, 6-8 minutes. Stir in the squash pieces and cook for 2-3 minutes more. Add the stock or water and cook until the squash is soft, about 15 minutes. Remove from heat. Process the soup in a blender (or not -- I like it chunky). Return it to the pan. Stir in the milk and nutmeg. Season with salt and pepper. Bring the soup back to a boil. Stir the broken spaghetti into the soup. Cook until the pasta is done. Stir in the Parmesan, sprinkle with nutmeg and serve at once.
Serves 4.
Winter Squash Quiche
from From Saint Hildegard's Kitchen: Foods of Health Foods of Joy, Jany Fournier-Rosset
3 cups pumpkin or other winter squash, peeled and cut into chunks
1 branch fresh thyme
1 bay leaf
pinch of salt
2 cups béchamel sauce (see below)
pinch of nutmeg
2 eggs, separated
juice of 1 lemon
1 tsp each of turmeric and cumin
½ tsp each of fenugreek and coriander
¼ tsp freshly grated ginger
1¼ cups Gruyere cheese, grated
1 baked pie shell
Béchamel sauce: Makes 11 cups
11 cups milk
10 Tbsp butter
10 Tbsp flour
4 Tbsp minced onion (optional)
sprig of thyme
1 bay leaf
pinch of nutmeg
salt and pepper to taste
Make a white roux with the butter and flour, set aside. Bring the milk to a boil. Add the roux and seasonings, stirring constantly, until desired thickness is reached. Simmer gently, making sure not to burn the bottom of the pan. Strain through a cheesecloth.
Cook the squash in boiling water with the thyme, bay leaf, and salt for 30-40 minutes. Drain and puree in a food processor. Add the béchamel sauce and nutmeg to the squash puree. Add the egg yolks, lemon juice and remaining spices. When mixed well, add the cheese.
In a separate bowl, beat the egg whites until they are stiff and carefully fold in to the egg-pumpkin mixture. Pour into the baked pie shell. Bake at 400° for 35 minutes. Serves 6.
Parsnip and Apple Soup
From The Irish Pub Cookbook by Margaret M. Johnson (many other wonderful recipes in there)
Shared by subscriber, Jill Berg.
6 Tbsp unsalted butter
1 medium onion chopped
5 parsnips, peeled and chopped
3 Granny Smith apples, peeled, cored and chopped
1 medium potato peeled and cut into 1" pieces
6 cups vegetable stock
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper to taste
1/2 cup half-and-half
minced fresh chives for garnish
1. Melt the butter in large stock pot. Add onion, cook 3-5 minutes until soft but not brown. Add parsnips, apples and potato and stir well. Cover, reduce heat and cook stirring once or twice for 10-12 minutes, or until apples begin to break up. Uncover, add stock, curry powder, cumin, coriander, salt and pepper, and bring to a boil. Re-cover, reduce heat to low and simmer for 35-40 minutes until vegetables are tender. Remove from heat and let cool 10 minutes.
2. Working in batches, transfer soup to a food processor and puree until smooth. (Or use immersion blender in pot) Return to pot, whisk in half-and-half and adjust seasoning. Simmer until heated through.
Serves 4-6.
Notes: Very yummy. I did not blend the soup because I like chunks and it was delicious anyway.
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Common Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.