|
| |
| In large heavy saucepan, heat cream to boil, add parsnips and cook until almost tender, about 10 min. Remove w slotted ladle and
arrange them evenly in large ovenproof gratin dish. Set aside. Add nutmeg, salt and pepper to the cream and cook over medium heat
until reduced by half. Pour cream over parsnips. Bake in preheated 350 oven until golden, about 8 min. |
| Parsnips | 12 |
| peeled and sliced |
| Place parsnips in steamer or saucepan w 1/2" boiling salted water; steam 10-12 min or until fork tender. Remove from steamer, drain.
Meanwhile, in small skillet, fry bacon until lightly browned; remove and reserve. Drain fat, leaving 3T in skillet. Add sugar, simmering,
stirring constantly, until sugar dissolves. Add water and vinegar; bring to boil, stirring constantly. Remove from heat, cool slightly.
Slowly beat in egg, a little at a time. Mix well, return to heat; stir constantly until mix thickens. (Do NOT boil, or egg will curdle.) Add
bacon pieces and parsnips. |
| Parsnips | 1 |
| lb, peeled and sliced |
| Parsnips w Roasted Garlic Puree | Serves | 4 |
| Place parsnips in a large saucepan and cover w water. Bring to boil over medium high heat. Reduce heat and simmer for 5 min. Add
potatoes and cook until parsnips are soft, about 15 min. Drain well and pass vegetables through a ricer into a medium bowl. Stir
roasted garlic and milk into puree until well combined. Add salt and pepper to taste. Serve immediately. |
| Parsnips | 4 |
| large, peeled & cut into .5" rounds |
| Potato | 2 |
| lg baking,
peeled and cubed (.5") |
| Garlic | 10 |
| large cloves, roasted & peeled |
| Peel cooked parsnips and puree in food processor w salt, sugar, melted butter, cream and Madeira, and whip together w spatula or
whisk. Spoon puree into a 1 qt baking dish, dot w butter and sprinkle w crumbs or chopped nuts. Bake at 350 for 20-30 min. |
| Crumbs, Bread | 2 |
| T or finely chopped nuts |
Parsnips, Roasted w/ Horseradish
Herb Butter Serves 4
Preheat oven to 400. In a roasting pan, toss the parsnips w olive oil and
season w s&p. Add stock, cover w foil and roast, stirring once or twice, until
parsnips are tender and stock has evaporated, about 1 hour. Meanwhile, in bowl,
mix remaining ingredients. Toss w warm parsnips and serve.
Parsnips 1 lb, peeled and
cut into 2x1/2 inch batons
Olive Oil 1 T
Stock 0.25 c turkey
Butter 1 oz
Horseradish 1 T freshly grated
Parsley 2 tsp finely chopped flat-leaf
Chives 2 tsp minced
Garlic 1 tsp minced |
Peas, Creamed w Mint Serves 6
Cook fresh peas 3-5 min, then drain. Briskly simmer cream w 1/4 c mint in 1-1.5 quart saucepan until slightly thickened and reduced to about 1/2 c, 4-5 min. Pour through a fine mesh sieve into a bowl, pressing on and discarding mint. Cook celery and onion in butter in 4-5 qt heavy saucepan over moderate heat, stirring until softened, 4 min. Add peas and cook, stirring, until heated through, 3-5 min. Stir in cream, salt and pepper and briskly simmer,
uncovered, stirring occasionally, until peas are well coated, 1 min. Stir in remaining 2T mint and salt.
|
Ingredient |
Quantity |
Comments |
|
Peas |
1 |
lb fresh (3.5 lb in pod) or thawed frozen |
|
Heavy Cream |
0.75 |
c |
|
Mint |
0.25 |
c plus 2T finely chopped fresh |
|
Celery |
2 |
T finely chopped |
|
Onion |
2 |
T finely chopped |
|
Butter |
2 |
T unsalted |
Peas, Sugar
Snap w Pea Shoots, Peas, & Baby Onions Serves
8
|
Boil pearl
onions in salted water 15 min and drain in colander. Rinse under cold
water, then peel. Cook scallions and sugar snaps in large pot of boiling
salted water 1 min. Add shelled peas and pearl onions and cook 1 min more,
or until all vegetables are crisp-tender. Drain vegetables and toss w pea
shoots, butter, and salt and pepper. |
|
Onion |
10 |
|
oz pearl, root
ends trimmed and cut w an X |
|
Peas |
1 |
|
lb sugar snap,
trimmed |
|
Peas |
0.25 |
|
lb flowering
shoots in 3" lengths |
|
Butter |
1 |
|
T unsalted,
softened |
|
Peppers,
Roasted & Stuffed w Cherry Tomatoes |
Serves |
8 |
|
Preheat oven to
425 and lightly oil a large shallow baking pan. Halve bell peppers
lengthwise and discard seeds & ribs. Arrange peppers, cut sides up, in
baking pan and lightly oil cut edges and stems. Mix tomatoes, onion, and
chopped basil. Finely chop garlic and toss w tomato mix and 2T oil. Divide
among peppers and roast in upper third of oven until peppers are tender,
about 20 min. |
|
Tomatoes, Cherry |
1 |
|
pt, halved |
|
Pumpkin,
Baked w Applesauce |
Serves |
|
Heat oven to
500. Sprinkle the inside of the pumpkin w s&p OR brown sugar and
nutmeg. Spoon 1/4 c applesauce into each pumpkin. Dot the top of each with
butter, if desired. Top w reserved "lids". Bake until pumpkins
are tender and the filling is hot, 50-60 min. If desired, serve w a dollop
of whipped cream, crème fraiche or sour cream and grate fresh nutmeg over
top. |
|
Pumpkin |
4 |
|
miniature, tops
sliced off & reserved, seeded |
Pumpkin, Swiss
Serves 4
Preheat oven to 350. Carefully cut a 1-inch slice off the top of the
pumpkin. Reserving the top, scoop out and discard the seeds and strings. Make 3
layers each of toast and cheese in the pumpkin cavity, alternating layers and
ending w cheese. Whisk together the half-and-half, eggs salt, pepper and nutmeg
and slowly pour the mix into the pumpkin. Replace the top of the pumpkin and
bake on a shallow baking pan in the middle of the oven until the pumpkin is
tender, about 2 hours. Serve by scooping out the pumpkin flesh w the bread and
cheese.
| Pumpkin 1 about 4.5 lb |
| Bread 14 "-inch baguette cu in .25""
slices, toasted lightly" |
| Cheese 0.25 gruyere, grated |
| Half and Half 1.75 c |
| Egg 2 large |
| Salt 1.5 tsp kosher |
| Pepper 1 tsp |
| Nutmeg 0.25 tsp |
Ratatouille
Serves 6
|
Crush garlic
cloves w 1 tsp salt and put in Dutch oven w olive oil. Dice and peel
eggplants and tomatoes. Dice green peppers and zucchini. Chop onions.
Layer in pan. Sprinkle w salt, pepper, parsley, tarragon, oregano and
basil. Cook, covered, over low heat 1 hr. |
|
Red, White
& Green Casserole |
Serves |
6 |
|
Drop 1 tsp oil
into bottom of shallow glass or ceramic dish and rub around with paper
towel. Arrange half the onion slices on the bottom. Combine the remaining
ingredients in bowl (except the onions and oil); season with salt and
pepper and spread over onions. Spread the remaining onion rings over the
top and drizzle with oil. Cover with plastic wrap and microwave for 20 min
or until vegetables are tender. If using conventional oven, cover w foil
and bake at 350 for 1.25 hours, removing foil and cooking uncovered for an
additional 15 min. |
|
Onion |
2 |
|
med., sliced
.25" thick |
|
Potato |
1 |
|
lb, peeled &
sliced |
|
Pepper, Green |
2 |
|
1 red, 1 green,
sliced |
|
Fennel |
1 |
|
T chopped fresh
or 1 tsp seed |
|
Rumanian
Ghivetch |
Serves |
6 |
|
Layer vegetables
in a 3 or 4 qt casserole and sprinkle each layer w a little salt. Heat hot
sauce, stock, olive oil and garlic. Add to casserole. Sprinkle dill over
top and bake at 350 until all vegetables are tender, about one hour. Serve
lukewarm or hot. |
|
Tomato |
17 |
|
oz can plum,
drained |
| In a saucepan, cover cabbage w cold water. Bring to boil and cook 2 min. Drain well. Stir in 2 T butter, salt and pepper. Add tomato
sauce, sour cream, onion, and liquid from mushrooms. Place half of cabbage mix in well buttered 1.5 qt casserole. Top w mushrooms
and dill pickles. Add remaining cabbage. Top w bread crumbs tossed w 2 T melted butter. Bake at 375 for 25 min. |
| Pickles | 0.5 |
| c dill, julienned |
|