Early Spring Session Week 3 Recipes

 

~ Recipes ~

Braising Greens with Apples and Parsnips

2 cups parsnips, halved and cut into 1/4 inch half-moons
2 tablespoons olive oil
4 tablespoons butter or olive oil
1 apple, cored, quartered, and cut into 1 inch pieces
2 small shallots, thinly sliced (or half a yellow onion)
3 cloves garlic, thinly sliced
1/2 pound braising greens
1/4 cup vegetable stock or water
1/4 cup mixed herbs (parsley and green onions would be great), roughly chopped
Salt and pepper to taste

  1. Preheat oven to 400°. Toss parsnips with oil and season with salt and pepper, place on a baking sheet. Roast until caramelized, 15-20 minutes. Set aside.
  2. Meanwhile, in a Dutch oven over medium heat, melt 2 tablespoons butter and add shallots. Sauté until transparent, 3-5 minutes. Add apples and sauté until caramelized, 10-15 minutes. Remove apples from the pot and set aside in a warm place.
  3. In the same pot, melt remaining butter over medium heat and add garlic. Sauté 3 minutes then add the braising greens and vegetable stock. Cook, stirring occasionally, for 5 minutes until the greens are wilted and the vegetable stock has mostly absorbed or evaporated. Add parsnips and apples to the greens and cook for an additional 3-5 minutes.
  4. Turn off the heat and stir in the fresh herbs and salt and pepper to taste. Serve immediately.

(Recipe provided by Heather at Kailyard Kitchen)

 

Roasted Carrot and Parsnip Soup

1 medium head chopped garlic
1lb parsnips, cut into 1 inch chunks
1lb carrots, cut into 1 inch chunks
1 diced yellow onion
2 Tbsp. olive oil
1 ½ tsp thyme (fresh or dried)
1 cup dry white wine (divided in half)
3 cups chicken stock
4 Tbsp. half-and- half or soy milk

  1. Heat oven to 350 F. Toss chopped garlic, parsnips, carrots, onion, with olive oil in large baking dish. Add thyme, salt and pepper, and top with ½ cup white wine. Cover with foil and roast for 40 min, stirring half way.
  2. Remove from oven and add all veggies and drippings to food processor (or high speed blender). Add 1 cup stock, puree until smooth. Place mixture in saucepan, stir in remaining stock, half and half, and remaining wine. Bring to a simmer and let cook for 15 min, stirring often. Serve warm!

(Modified from recipe found in “From Asparagus to Zucchini 3rd Edition”, Northern Comfort Roast Parsnip Soup)

Smashed Potatoes

2 lbs. small potatoes
Coarse salt and freshly ground pepper
4 to 6 tablespoons olive oil
Minced fresh thyme, rosemary, or parsley

  1. Heat oven to 425 degrees.
  2. Bring potatoes to a boil in a large pot of water generously seasoned with Cook until fork tender, about 8 minutes. Drain and let cool slightly, about 10 minutes.
  3. Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick. Brush potatoes with remaining oil. Season withsalt and pepper and sprinkle with herb of choice. Roast, turning halfway through baking time, until golden and crisp, about 25 minutes.

(Modified from recipe found at: http://www.marthastewart.com/1106698/smashed-potatoes)

Quinoa and Braising Mix Pie

¼ cup olive oil
1 medium onion, diced
1 pound greens, rinsed
1 cup cooked quinoa
1 teaspoon ground nutmeg
2 teaspoons coarsely ground pepper
4 farm fresh eggs
¼ cup milk (dairy free options work fine)
1 pie crust, uncooked

  1. Heat oil in skillet and sauté onion until translucent. Stir in rinsed braising mix and cook until mix is reduced to at least half its original size, but leaves still maintain their shape.
  2. Stir in cooked quinoa and heat through. Stir in nutmeg and pepper. Spread mix into prepared pie crust.
  3. In separate bowl, whisk eggs and milk together. Pour egg mixture over greens and quinoa.
  4. Bake at 350 degrees for thirty minutes, until eggs are set and crust is golden brown.

(Recipe found at: http://wellcommons.com/weblogs/llc/2012/mar/21/exactly-what-is-a-braising-mix/)

 

Tips and Hints for this week’s box contents:

Braising Mix- Typically includes, but not limited to, kale, collards, chard, mustard greens, bok choy, turnip greens, and more!  This mix is termed as such because most find their favorite way to eat them is braised (seared in hot oil and then simmered in liquid). Most braising greens are members of the brassica family, and are high in vitamin A, C, and K.   Add this mix of greens to a stir fry, braise alone and add a dash of vinegar or lemon juice, or add to a sandwich for a bit of spice.

Parsnips– this starchy root vegetable, related to the carrot, is high in potassium, folate, Vitamin C, and fiber.  It can be eaten raw, roasted, steamed, or boiled into a soup.  Shred and top salads with raw parsnips, slice thin and sauté, or cut into chunks and roast in an oven at 350 F.  Boil and mash parsnips, top with butter and fresh parsley, for a dish even the kiddos will eat up!

Hope you enjoy this week’s bounty!

 

 

 


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