Oct
17
    
Posted (Lori) in News

ROASTING

CREAMY CAULIFLOWER PUREE WITH TOASTED FENNEL SEEDS

https://andreabeaman.com/silky-cauliflower-puree-with-toasted-fennel-seeds/

Andrea write: Besides all the nutritional blah blah blah about cruciferous vegetables like cauliflower being good for our health, when prepared correctly, it’s totally delicious.

Apparently, cauliflower is all the rage in the Paleo and Keto communities as well – I’ve seen this veggie prepared like rice, mashed potatoes, casseroles and soups.

I really LOVE it when it’s roasted, or pureed into a smooth and silky treat. So, that’s what we’ve got… cauliflower two ways; roasted AND pureed.

Prep time: 15 mins; Cook time: 35 mins; Total time: 50 mins

Author: Andrea Beaman

Recipe type: Local and seasonal

Cuisine: Delicious

Serves: 4 servings

Ingredients

1 small head Romanesco broccoli florets, plus ¼ cup cauliflower florets

Olive oil

Black pepper

1 large head cauliflower (or 4 cups of florets)

4-5 large garlic cloves, peeled

2 & ½ cups vegetable stock (water or milk of your choice)

3-4 tbsp. grass-fed butter

1 tsp. sea salt

1 tbsp. fennel seeds

Instructions

Preheat oven to 375.

Chop romanesco and ¼ cup cauliflower into small florets.

Put florets into a mixing bowl and lightly coat with olive oil, sea salt and black pepper.

Place onto a baking tray and bake 30-35 minutes.

While romanesco and florets are baking, bring remaining cauliflower (4 cups), garlic, stock, butter and 1 tsp. sea salt to a boil in a soup pot.

Reduce heat to simmer, cover and cook 15 minutes.

Pour soup ingredients into a food processor or Vitamix.

Puree until smooth and creamy.

Ladle puree into a soup bowl and top with roasted romanesco and cauliflower florets.

In a small frying pan, lightly toast fennel seeds on a low heat for 5-7 minutes (or until lightly toasted and fragrant).

Top with toasted fennel seeds.

BUTTER-GLAZED ROASTED RADISHES WITH FRESH HERBS RECIPE

Daniel Gritzer, Serious Eats

Radishes are usually thought of as a raw-only vegetable, but they’re delicious roasted, too, which tames their spicy flavor considerably. Here, they’re roasted until tender and bursting with juice, then tossed with melted butter and fresh herbs.

Serves 4 as a side dish

ACTIVE TIME: 10 minutes   TOTAL TIME: 45 minutes

Ingredients:

About 1 pound  radishes, without greens larger radishes halved or quartered so that all pieces are roughly the same size

Extra-virgin olive oil, for drizzling

Kosher salt

2 tablespoons unsalted butter

Minced fresh tarragon and parsley leaves, for garnish

Preheat oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil.

In a medium mixing bowl, toss radishes with just enough olive oil to coat and season with salt. Arrange in an even layer on the prepared baking sheet and roast in oven, stirring occasionally, until radishes are tender and very lightly browned, about 40 minutes.

In a medium skillet, melt butter. Add radishes and toss to coat. Remove from heat and stir in just enough minced herbs to lightly coat radishes. Season with salt, if needed. Serve.

STIR-FRYING
STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Recipe courtesy of Robin Miller, The Food Network

Total:10 minPrep: 5 min Cook: 5 min

Yield: 4 servings

Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

8 cups chopped fresh bok choy

2 tablespoons reduced-sodium soy sauce

Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

MAPLE ROOT-VEGETABLE STIR-FRY WITH SESAME

Adapted from David Chang, Food & Wine

In Korea, cooks typically create stir-fries with just one kind of vegetable—lotus root, say, or potatoes. David Chang decided to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips. Also unconventional is the maple syrup he adds to the dish; there are maple trees all around South Korea but not much maple syrup.

Note—any root vegetables can be used in ths recipe, including turnips and radishes

1/4 cup canola oil

3/4 pound Jerusalem artichokes, scrubbed and sliced 1/3 inch thick

2 carrots, cut into 3/4-inch pieces

2 parsnips, cut into 3/4-inch pieces

1/2 pound potatoes, slices

1 cup fresh lotus root, peeled and sliced (about 5 ounces), optional

1/4 cup pure maple syrup

1/4 cup soy sauce

A few drops of toasted sesame oil

1 tablespoon toasted sesame seeds

2 scallions, thinly sliced

Preheat the oven to 375°. In a large ovenproof skillet, heat the canola oil until shimmering. Add the Jerusalem artichokes, carrots, parsnips and potatoes and cook over moderately high heat, stirring occasionally, until lightly browned, about 8 minutes. Transfer the skillet to the oven and roast for about 20 minutes, until all the vegetables are tender.

Add the sliced lotus root to the skillet along with the maple syrup and soy sauce. Cook the vegetables over moderate heat, stirring frequently, until the sauce becomes syrupy and the vegetables are glazed, about 8 minutes. Stir the sesame oil, sesame seeds and sliced scallions into the vegetables and serve immediately.

BOILED

MULTI-ROOT MASH

Root vegetables stand up to boiling; mixing several of them together and then blending their flavors by mashing or pureeing them produces a dish that’s more interesting and nutritious than plain mashed potatoes. I find that my favorite results include sweet potatoes and parsnips, but I also use white potatoes, radishes, turnips, kohlrabi, onions, and beets.

1-2 onions or leeks, slices

1-2 tablespoons butter

For each serving: 4-6 ounces of peeled root vegetables, cut into even-sized pieces

Milk (almond or soy are fine), cream, sour cream, butter to taste

Salt, pepper, herbs, spices to taste

Melt the butter in a heavy pot; sauté the onions/leeks until soft. Add the root vegetables and toss to coat. Add water so that everything is covered by about 3 inches and bring to a boil. Then reduce heat, cover and simmer until all the vegetables are very soft (they may soften at different times, but it’s ok to keep simmering until your last vegetable is softened, even if some of them become mushy.

When everything is soft, drain any leftover water into a jar—DON’T THROW IT AWAY, it makes a great stock. Using a potato masher, mash everything together (or if you prefer, puree with a stick blender). Add a bit of milk, cream or butter and season to taste.

You can also thin this with stock, water, or any kind of milk or cram and serve it as a soup.



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