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.)
Onion Soup and Gruyère Crostini
Epicurious | February 2009
1 pound yellow onions, halved and thinly cut lengthwise
3 to 5 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon sea salt
Fresh cracked pepper
1 teaspoon all-purpose flour
1/2 cup dry white wine
2 cups beef stock
1 cup water
1 1/2-inch-thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
1 1/2 cups grated Swiss Gruyère cheese
In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.
Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.
Sauteed Swiss Chard with Onions
Gourmet | November 2007
1 large bunch rainbow chard
1 tablespoons olive oil
1 tablespoons unsalted butter
1 medium onion, halved lengthwise and thinly sliced
1 garlic clove, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up length- wise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over me- dium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Here’s another loose recipe from the farm kitchen. Numbers are approximate.
2 medium onions, thinly sliced
1 tablespoon olive oil
2 tablespoons sherry
1/2 cabbage, sliced into 2-inch x 1/2-inch strips
2 cups carrots diced into 3/4-inch chunks
2 tablespoons ginger, thinly sliced (optional)
1 cayenne pepper, chopped
4 cups chicken stock
2 cups chicken pieces (optional)
4 cups water
4 tablespoons sherry vinegar
salt and pepper to taste
In a stock pot add the olive oil and place over medium-high heat. Add the onions and saute until they soften and begin to turn light brown. Add the sherry and let it cook off, then add the carrots, pepper, cabbage, pepper and ginger. Saute about 10 minutes until the carrots have gotten slightly tender. Add the stock, water and chicken and simmer uncovered until the cabbage and carrots are very tender, about 45 minutes. Salt and pepper to taste. Stir in the sherry vinegar and serve garnished with chopped herbs, a nice hard cheese or croutons.
Crisper Drawer Cleanout Root Roast
9 tablespoons extra-virgin olive oil
2 tablespoons plus
1 1/2 teaspoons chopped fresh thyme
2 tablespoons plus
1 1/2 teaspoons chopped fresh marjoram
16 cups veggies, rutabagas, turnips, beets, celeriac, carrots, butternut squash, peeled and cut into 1/2-inch to 3/4-inch cubes
2 medium-size onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
3 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Fresh parsley sprigs
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add cubed veggies and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.
Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.
Turnip Soup with Turnip Greens
1 1/2 pounds turnip roots
5 T. Butter
2 Medium yellow onions, diced
6 Branches thyme
4 cups milk
Freshly ground black pepper
2 to 3 cups turnip greens
Peel the turnips (thickly if they are large) and slice them into rounds about 1/4 inch thick. Bring 3 quarts water to a boil; then add 2 tsp. salt and the turnips. Cover the pot and cook for 1 minute; then drain. Melt 3 Tbsp. of the butter in a soup pot with 1/2 c. water. Add the onions, blanched turnips, the thyme and 1 tsp. salt. Stew them, covered, over medium-low heat for 5 minutes, and then add the milk. Slowly heat it without bringing it to a boil, and cook, stirring occassionally, until the turnips are completely tender. Cool the soup briefly; then puree in a blender. If necessary, thin it with additional milk or water. Season to taste with salt, if needed, and pepper.
Sort through the turnip greens and remove any that are bruised and wash them. Melt the remaining 2 Tbsp butter in a pan, add the greens and cook them over medium heat until they’re tender, about 5 to 10 minutes. Season with salt and pepper. Remove the cooked greens to a cutting board and chop them, roughly or fine and add them to the soup and serve. Garnish with a little more thyme.
Salsa Mexicana Cruda
1 medium tomato
4 T. finely chopped white onion
2 T. cilantro, roughly chopped
1 serrano chile
1/8 t. salt
1/3 c. cold water
Chop the unskinned tomato and mix with the rest of the ingredients. This one is meant to be made right before you need it. Although I like it after it’s been in the fridge a couple of days too.
Potato, Carrot And Parsnip Soup
1/4 cup butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peel, cut into 1/2-inch pieces (about 2 c.)
4 parsnips, peel, cut into 1/2-inch pieces (about 1 c.)
2 14 1/2 ounce cans (or more) low-salt chicken broth
3 lg carola potatoes, cut into 1/2-inch pieces (about 2 1/2 c.)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups half and half
1/4 cup Sherry
Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. Serve.
Mashed Potato, Rutabaga And Parsnip Casserole With Caramelized Onions
7 cups canned low-salt chicken broth
3 pounds yellow potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temp.
3 large onions, thinly sliced
Butter 13 x 9×2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and 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 1 day ahead. Cover and refrigerate.)
Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.
Butternut Squash Soup Portuguese Style
From Twelve Months of Monastery Soups by Brother Victor-Antoine D’Avila-Latourrette
4-6 T olive oil
3 onions, chopped
5 garlic cloves, minced
2 butternut squash, peeled, halved, seeded and cut into chunks
1 potato, peeled and cubed
1 carrot, peeled and sliced
7 c vegetable or chicken stock
salt and pepper to taste
1/3 cup freshly minced parsley
fresh thyme leaves as garnish
Sauté onions and garlic in olive oil in a large soup pot over low heat for 3 to 5 min. Turn off heat, cover the pot, and let the onion-garlic mixture steam for 15 min.
Add the squash, potato and carrot and stir the mixture well. Pour the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 min.
Add the seasonings and parsley, stir well, cover the pot, and continue simmering for another 15 min.
Blend half or all of the soup in a blender and return to the original but clean pot. Reheat the soup over low heat, but do not let it come to a boil. Serve hot and sprinkle fresh thyme leaves on top of each serving as garnish.
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