Roasted Root Vegetables with Rosemary

Roasted Root Vegetables with Rosemary
Bon Appétit | December 2001

Nonstick vegetable oil spray
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celeriac, peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

Risotto with Squash and Leeks

Risotto with Squash and Leeks
Bon Appétit | December 1999

1 small butternut squash, peeled, seeded, cut into 1/2-inch pieces (4–5 cups)
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chickenbroth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

Leek and potato soup

Leek and Potato Soup
www.jamieoliver.com

2 carrots
2 celery stalks
2 medium onions
1 pound leeks
2 cloves of garlic
1 3/4 quarts chicken or vegetable broth, preferably organic
1 pound potatoes
olive oil sea salt and freshly ground black pepper

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into 1/4-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place a large saucepan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into 1/4-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

Remove the pan from the heat . Season with salt and pepper. Serve like this or pulse until smooth using an immersion blender or liquidizer. Divide between your serving.

Roasted Root Vegetables with Thyme

Roasted Root Vegetables with Thyme
Bon Appétit | December 2001

Nonstick vegetable oil spray
1 pound fingerling potatoes, unpeeled, scrubbed, cut into 1-inch pieces 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh thyme
1/2 cup olive oil
10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occa- sionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room tem- perature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.

Leek and Potato Soup

Leek and Potato Soup allrecipes.com

1 cup butter
2 leeks, sliced salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream or half and half

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Leek and Swiss Chard Tart

Leek and Swiss Chard Tart epicurious.com

1 sheet frozen puff pastry (half of 17.3-ounce pkg), thawed
2 tablespoons (1/4 stick) butter
3 leeks (white and pale green parts), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, chopped (2 1/2 c.)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon
ground black pepper
Pinch of ground nutmeg

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; sauté until wilted, about 2 minutes. Remove from heat; cool. Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

Sunshine Squash With Sage and Leeks

Sunshine Squash With Sage and Leeks

1 sunshine squash (2.5-3 lbs)
1/2 cup butter (1 stick)
4-8 leaves fresh sage, chopped into ribbons
1 leek, julienned white only
1 teaspoon salt

Preheat oven to 350. Prepare squash by washing, poking 2-4 holes into center with sharp knife. Bake whole squash in oven for 60-90 minutes, until soft. When squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash.
Melt butter in a large skillet. Add sage leaves and fry until crisp 1-2 minutes. Add leek and salt and continue heating 2-5 minutes until leeks are soft and translucent, add squash to skillet and mix until all butter is incorporated.

Cauliflower Gratin with Leeks and Gruyere

Cauliflower Gratin with Leeks and Gruyere

Bread Crumb Topping
4 slices white sandwich bread with crusts, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper

Filling
table salt
1 large head cauliflower (about 3 pounds), trimmed into 3/4-inch florets (see illustrations, below)
2 tablespoons unsalted butter
1 medium shallot , minced (about 2 tablespoons)
3 leeks, halved using white and light green parts only, rinsed, sliced crosswise into 1/4-inch pieces (about 1 cup)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
1 1/2 cups heavy cream
pinch fresh ground nutmeg
pinch cayenne pepper
1/8 teaspoon ground
black pepper
1 teaspoon minced fresh thyme leaves
1/2 cup Gruyère cheese (2 ounces), plus 2 tablespoons

For the topping:
Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.

Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and 1/2 cup cheese until incorporated. Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining 2 tablespoons cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately.

Seared Rainbow Chard with Leeks

Seared Rainbow Chard with Leeks

1 large bunch rainbow chard
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 medium leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices
1/2 teaspoon fine sea salt

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves. Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes. Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)

Linguine with Spicy Leek and Tomato Sauce

Linguine with Spicy Leek and Tomato Sauce

1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 teaspoon fennel seeds
2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise
1 1/4 pounds tomatoes, diced
1/2 cup dry white wine
1 tablespoon white wine vinegar
12 ounces linguine
1 3/4 cups freshly grated Parmesan cheese, divided

Heat oil in large skillet over medium-high heat. Add next 3 ingredients; sauté 1 minute. Add leeks; sauté until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cup- fuls if dry. Season with salt and pepper. Serve, passing 1 cup cheese separately.

Oven-Steamed Carrot and Leek Chunks

Oven-Steamed Carrot and Leek Chunks

2 tablespoons olive oil
2 medium leeks
4 medium carrots, peeled and cut into 1-inch diagonals
1/4 pound white mushrooms, minced very fine
1/2 teaspoon thyme
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon pepper

Preheat the oven to 400°F. Cut four 12-inch lengths of aluminum foil. Spread 1 teaspoon oil on each to coat half. Trim off roots and dark green leaf tops from leeks. Slice lengthwise toward leaf tips to halve each leek. Plunge up and down in a sinkful of water, opening up the layers to slosh clean, then examine each down to the base. Repeat until soil-free. Lay cut side down and slice across into 1-inch lengths. Divide evenly among foil squares, arranging on the oiled part.

Distribute the carrots among the leeks. Toss the mushrooms with thyme, sugar, salt and pepper. Add remaining oil and mix well. Divide evenly over the vegetables. Fold over foil and form half-moon packets, crimping edges tightly, as if making turnovers. Set packets on baking sheet and bake in center of oven 20 minutes, or until tender. Serve hot.

Herbed Carrot and Leek Chunks, Oven-Steamed

Herbed Carrot and Leek Chunks, Oven-Steamed

You could also do these on the grill if you keep them good and hot but not on direct heat.

2 Tbs. olive oil
2 medium leeks
4 medium carrots
1/4 pound white button mushrooms
1/2 tsp. fresh thyme (or dried)
1/2 tsp. sugar
1/2 tsp. kosher salt
1/8 tsp. pepper

Preheat oven to 400°. Cut four 12-inch lengths of aluminum foil. Spread 1 tsp oil on each to coat half.

Trim off roots and dark green leaf tops from leeks. Slice lengthwise toward leaf tips to halve each leek. Plunge up and down in a sinkful of water, opening up the layers to slosh clean, then examine each down to the base. Repeat until soil-free. Lay cut side down and slice across into 1-inch lengths. Divide evenly among foil squares, arranging on the oiled part.

Peel carrots; cut into 1-inch diagonal slices. Distribute among the leeks. Mince mushrooms very fine. Toss with thyme, sugar, salt, and pepper. Add remaining 2 tsp. oil and mix well. Divide evenly over the vegeta- bles. Fold over foil and form half-moon packets, crimp- ing edges tightly, as if making turnovers. Set packets on baking sheet and bake in center of oven 20 minutes or until tender. Serve hot.

Roasted Squash and Apple Bisque

Roasted Squash and Apple Bisque

3 pounds butternut squash, peeled, seeded and cut into 2 inch cubes (I found it easier to cut the squash up first, then peeling and seeding it.)
2 tart apples, such as Granny Smith, peeled, cored and chopped
1 leek, (white part only) sliced
4 garlic cloves, peeled but left whole
2 cups apple cider (divided)
3 cups high-quality chicken or vegetable broth
Salt and freshly ground black pepper
Chopped crystallized ginger or ground nutmeg, for garnish

Preheat oven to 425 degrees. Lightly oil a 9 X 13 baking dish. Combine squash, apples, leek and garlic in baking dish. Dot with butter. Pour 1/2 cup cider into dish and cover with aluminum foil. Roast in preheated oven 30 minutes. Remove foil, then roast another 30 minutes until squash is completely soft.
Divide vegetables into 3 batches and puree in blender or food processor, adding remaining 1 1/2 cups cider and some of the broth to each batch. Combine batches in large saucepan, adding any remaining broth. Bring to simmer. Season with salt and pepper to taste. Serve hot, topping each bowl with a few pieces of crystallized ginger or a sprinkle of nutmeg. Makes 4-6 servings.

Creamed Leeks With Tarragon, Tomato and Bacon

Creamed Leeks With Tarragon, Tomato and Bacon

2 slices of lean bacon, chopped fine
1 leek (about 1 pound), halved lengthwise, sliced thin crosswise, and washed well
1/2 cup finely chopped seeded tomato
3/4 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon crumbled dried
1/3 cup half-and-half
1/3 cup chicken broth

In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half- and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil, cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.

Leek And Potato Soup

Leek And Potato Soup

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large red potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

Potato and Leek Gratin

Potato and Leek Gratin

1 garlic clove and butter for the dish
3 pounds potatoes (the whole bag), peeled and thinly sliced
1 quart milk
1 bay leaf
2 T. chopped parsley
3 garlic cloves, thinly sliced
2 large leeks, white parts only, thinly sliced
Salt and freshly ground black pepper
Grated nutmeg
1 to 2 cups grated Gruyere
2 T. butter cut into small pieces

Preheat the oven to 375F. Rub a 9×12 gratin dish thoroughly with the garlic, then with butter to coat well. Put the potatoes in a pot with the milk, herbs, sliced garlic, leeks and 2 t. salt. Slowly bring to a boil, then gently simmer until the potatoes are barely tender but not to the point of falling apart. Discard the bay leaf and drain, reserving the milk.

Make a single layer of potatoes, leeks and garlic in the dish. Season with pepper, a little nutmeg, and cover lightly with cheese. Repeat until all the potatoes and cheese are used up, ending with a layer of cheese. Add enough of the milk to come up to the last layer of potatoes (about 1 _ cups) dot with butter, then bake until a golden crust has formed on top, about an hour.

Vegetable Risotto w/ Walnut Pesto

Here’s a good recipe that a member sent in which uses a lot of different vegetables. You could easily substitute other veggies for the peas and asparagus.

Vegetable Risotto w/ Walnut Pesto

1/2 cup walnuts and/or pine nuts, toasted
1 clove garlic
1 cup fresh basil
1/2 cup Parmesan, grated
1/4 cup olive oil
1/8 tsp salt
8 oz carrots, cut into 1/4-inch rounds
8 oz green beans, cut to 1/2-inch
1-2 summer squash, cut into 1/2-inch dice
8-16 thin asparagus stalks, cut to 1/2-inch
1/2 c. shelled peas
4 cups chicken stock (or vegetable stock)
1 tbs olive oil
1 leek, chopped
1 1/2 cups Arborio rice
1/2 tsp salt (or to taste)
2 cups spinach, chopped

Toast the walnuts and/or pine nuts in a small skillet over medium heat or in the oven (@375) on a cookie sheet. Allow to cool. In a blender or food processor, blend together the fresh garlic and walnuts/pine nuts. Add the other four ingredients and blend until fairly smooth. Set aside or store in the refrigerator. In a medium pot, bring 3-4 cups water to a boil. Add carrots. Cook for 3 minutes, until soft. Add beans, squash, peas, and/or any other vegetable you are using. Bring to a boil again, cook for about 1 minute, then drain and rinse with cold water. Set aside. Warm the stock in a saucepan without letting it boil and set that aside. In a large pan or pot, warm the oil. Add the leak and sauté over low heat until golden. Add the rice and mix to coat with oil. Add 1/2 cup of warmed stock at a time, stirring until it is mostly absorbed before adding another 1/2 cup. Continue at a low simmer until all the stock is absorbed and the rice is al dente. Add the salt and spinach, mixing until the spinach has wilted. Add in the other vegetables. Serve right away, topped with a spoonful of pesto.

Roasted Root Vegetables

Roasted Root Vegetables

  • 1 lb. each of any root vegetables you have. This could include; beets, turnips, potatoes, rutabagas, onions, leeks, etc.
  • Several Tablespoons Olive Oil
  • Any herbs you may have handy
  • Salt, pepper

Preheat the oven to 350°. Wash the vegetables well, if using turnips they should be peeled if larger than a racquetball. Rutabagas should always be thickly peeled. Cube the vegetables into ½ inch cubes. Onions could be quartered and leeks cut in half lengthwise and then cut into 1 inch chunks. The key is to make all of the dense vegetables the same size so that they cook evenly. Beets cook the slowest, so if your going to make one thing smaller make it beets. Toss the cubed veggies with the oil in a 9×13 roasting pan. Add herbs, salt and pepper and place in the oven uncovered, stirring occasionally to help them cook evenly. Roast until the beets can be easily pricked with a fork.The serving suggestions for these are endless. A couple of favorites are; hot out of the oven with some blue cheese crumbled and melting on them, added to a pesto based pasta, added to risotto halfway through cooking, or just keep them on hand in the fridge to add to whatever you happen