Loaded Mashed Potatoes and Parsnips

Loaded Mashed Potatoes and Parsnips
Step 1 -
1 pound of equal amounts parsnips and potatoes, peeled, trimmed, and cut into 1 ½ inch chunks
2 tablespoons unsalted butter
1 cup heavy cream, heated until hot
2 teaspoons kosher salt
½ teaspoon pepper

Boil the parsnips and potatoes until well done. Process in a food processor until smooth, adding the remaining ingredients until well combined.

Step 2 –
4 slices bacon (optional)
1 medium onion
¼ cup chives
Salt and pepper to taste

Fry bacon and set aside. Chop onions into medium chunks and fry in olive oil until translucent. Add the onions, bacon, and chives to the parsnip/potato mix. For a little something extra, melt some grated cheese on top.

Irish Parsnip Cakes

Irish Parsnip Cakes
1 pound parsnips
2 tablespoons flour
1 pinch mace
2 tablespoons melted butter
salt and pepper
1 large egg
8 tablespoons breadcrumbs (heaping)
oil, for frying

Peel and slice the parsnips, then boil in salted water until tender. Drain and mash them well.
Add flour, mace, melted butter, salt and pepper, then form into small flat, round cakes.
Dip into the beaten egg, then into the breadcrumbs, and fry in hot oil until brown on both sides.

Spicy Chinese Slaw

This recipe is from The Joy of Cooking.  If you haven't checked out this "old" cookbook lately, you should.  The newest version is jam-packed with tips and great recipes.

This is a great way to use napa cabbage.  It's so tasty.  We followed the recipe using napa. You can sprinkle on the chile pepper at the table so people who aren't spice-lovers will still eat the salad.

Slice into 2-inch matchsticks one of the following:
  • 2 - 3 kohlrabi, peeled (here I'm sure they're talking about Early White kohlrabi which is about 2 - 3" in diameter.  If you're using the Gigante that we're harvesting now, you'll probably only need 1/4 kohlrabi), or
  • 5 small cucumbers, peeled and seeded, or
  • 6-inch piece daikon (or 3 cups) radish, or
  • 3 cups shredded cabbage
Place cut up veggie into a glass bowl and toss with 4 T salt (we used kosher)
Let stand to drain, 30 - 45 minutes.  Rinse the vegetables under cool running water to wash off the salt.  Drain well, place in a bowl and stir in:
  • 2 T minced garlic
  • 1 1/2 t. minced red chile pepper or 2 T crushed red pepper flakes
  • 1 T sugar
  • 1 T red wine vinegar (I think I used rice vinegar here)
  • 1 1/2 T extra virgin olive oil
  • 1 1/2 to 2 T toasted sesame oil
  • Salt to taste
Marinate for a minimum of 1 hour.  Serve at room temperature or chilled.  Will stay fresh for 2 - 3 days in the refrigerator.

It's so good, it might make this year's Thanksgiving menu.

Roasted Tomatillo Salsa

Thanks to year-round member Grant for sharing this recipe.  It's similar to the Salsa Verde recipe that I have posted but it sounds much easier to prepare and also I'm sure the veggies have a deeper flavor.  And you don't have to sautee peppers on the stove - which is a bonus if you're working with really spicy peppers such as ghost, habanero or mature padron because when you sautee those peppers, the fumes can seriously irritate your eyes, nose and lungs.  Take care when working with spicy peppers.

From Grant:
Here is the recipe for Roasted  Tomatillo Salsa that I make almost weekly now.  Borrowed sort of from epicurious.com once upon a time.

Prep time:  5 min
Cook time:  10 min

1 pint (or so) of tomatillos, peeled and rinsed
3-6 spicy peppers (variety to taste:  ghost, pablano, habanero, or even mild/sweet would probably work, depends on your preference.  My goal is to make my wife’s eyes water when she eats…with tears of joy as well as tears from spiciness!)
1 medium garlic (separated but not peeled, or 6-8 cloves)
4-5 small or 1 large onion, chopped
1 handful of fresh cilantro
A bit of basil or parsley if available

Place tomatillos, unpeeled garlic, and peppers on baking sheet under the broiler.  Leave until browned, turning occasionally (approx. 5 minutes, the peppers are ready sooner)
Peel the roasted garlic (easy to do just by squeezing) and carefully separate seeds out from roasted peppers.  Place all ingredients together (including cilantro, onion, and other greens such as basil or parsley) into food processer (it usually works best if the tomatillos are put in first).  Process until of a smooth consistency. 

Enjoy with chips, nachos, or as a garnish on just about any food item. 

Kohl Rabi, Turnips, Radishes, etc.

Kohl Rabi is a tasty root veggie.  Well, it's kind of a root - it actually forms a bulb above ground.  Some people describe it as a mix of turnip and cabbage.  If harvested during the colder months, it is sweet and juicy.  During the days leading up to summer, it can become more bitter, spicy and woody.  So, if you try it in late June or July and don't like it, give it another go in October or later.  The frost/colder temputure really brings up the sugar content of this veggie.

Turnips or kohlrabi or radishes or daikon radish or rutabaga:

A few ideas on how to use:
  1. We generally eat these raw.  The children, for some reason, prefer all members of the cabbage family raw.  This includes cabbage, kale, collards, kohl rabi, turnips, etc.  We peel the kohlrabi or turnip with a paring knife and then slice it and serve fresh with salt and sometimes a little lime which is squeezed on the slice. We generally don't peel radishes.  Depending on your spice preference, you can peel daikon radish.  If you don't, it will be spicier.  Which is generally OK after a frost but can be really overwhelming before a frost.  So taste it to see if you like it.
  2. You can include these in a combination with other root veggies for roasting.  Cut up all root veggies and toss in olive oil, salt and any other dry spice that you like and roast at 350 or 400 until they are fork-tender.  Turn a few times to brown.  Yum.
  3. You can cut up into 1/3" wide strips x 1/2" wide and sautee with your greens.  The root veggies add a bit of crisp texture to your greens.
  4. You can add to a pot roast.  These white root veggies, including radishes, daikon radish, rutabaga, etc. will absorb the flavor of the meat and impart a bit of their own flavor on the dish.  Again, it's a nice texture combined with meat - definitely comfort food.
  5. You can cube any of these veggies, par boil them until tender, drain and toss with a little butter and salt and serve as a side dish.
  6. For spicier root veggies, some people grate and combine with tuna fish or saute some and serve as a bed with fish.  It's not always horse-radish hot but can be.  Cooking will tone down the spice.
  7. Don't forget that the greens of all of these veggies are high in vitamin C.  All greens make a nice pesto - some spicier than others.  Radish greens are very tasty sauteed with a little butter and salt.  Try it, I think you'll like it.
 How to store:
All of these will store for months.  Remove the tops immediately and store separately in the fridge.  Place root veggies in a sealed plastic bag with a little moisture in the crisper.  Should keep for 2 months or more as long as they don't freeze.

Asian Kohl-Slaw

Thanks to summer member, Janet, for forwarding this idea on another way to use kohl rabi.  Sounds tasty.

Asian Kohl-Slaw
* 1 cloves garlic, minced
* 1 tablespoons fresh ginger root, minced
* 1/4 cup olive oil
* 1/4 cup sesame oil
* 3 Tablespoons rice vinegar
* 3 Tablespoons tamari
* 2 Tablespoons honey
* 2 Tablespoons vegetable broth or water
* 2 Tablespoons toasted sesame seeds (optional)
In a small bowl add the honey and vegetable broth (or water) and microwave for 30 seconds to dissolve the honey. Blend all of the ingredients together, except for the toasted sesame seeds. If you have an immersion blender it will help blend the garlic and ginger and make the dressing creamy. Add the sesame seeds and chill for several hours.
* 3 medium kohlrabi bulbs peeled and grated (cut bottom 1/4 of the root side off and discard)
* 4 carrots, grated
* 6 scallions, white and light-green parts, chopped
* 1/3 cup fresh cilantro, chopped
* 1 cup slivered almonds, dry roasted
* one packet ramen noodles, dry roasted (discard flavor packet)
In a bowl, toss the kohlrabi, carrots, green onions and cilantro and chill. Break up the ramen noodles into small pieces. In a pan over medium heat, dry roast the ramen noodle pieces and slivered almonds until lightly browned. Stir constantly to keep from burning. Put the toasted noodles and almonds in a bowl and set aside to cool.
Right before serving toss slaw mix, toasted almonds and noodles and dressing.

Chard Cheese Pie

Thanks, Debi, for forwarding this one.  It looks like a good one.

Chard Cheese Pie (Community Farm of Ann Arbor Cookbook)

6 c. lightly-cooked chard, well-drained (we also used coarsely chopped kale or a combo)
2 c. low-fat cottage cheese
8 oz. feta cheese
2 eggs, beaten
Juice of 1 lemon
½ tsp salt
1 c. whole grain bread crumbs or croutons (we used only ¾ c. bread crumbs)

Optional: 1 medium onion, chopped and sautéed

Preheat oven to 350.  Sauté onion if using.

Beat together cheeses, eggs, lemon juice and salt.  Stir a cup of this mixture into the chard (and onion, if using) and press it into a well-greased 9x9 pan or baking dish.  Spread the remaining cheese mixture evenly over the top.  Sprinkle with bread crumbs.

Bake for about ½ hour until set.  Allow to stand for several minutes before cutting into squares.  Serves 4-6.