Monday, March 15, 2010

Mashed Yellow Turnips (Rutabagas) With Crispy Shallots

This recipe is also from Barefoot Contessa: Family Style by Ina Garten, p 113, but I found the link so I didn’t have to type it all out. 

~ Posted for Betsy Buford.   

Sautéed Carrots

from Barefoot Contessa: Family Style by Ina Garten, p 122
Serves 6

2 lbs carrots
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
2 tbsp unsalted butter
1.5 tbsp chopped fresh dill or flat-leaf parsley

Peel the carrots and cut them diagonally in 1/4 inch slices (I didn’t bother to peel). You should have about 6 cups in total. Place the carrots, 1/3 cup water, the salt, and pepper in a large 10-12 inch sauté pan and bring to a boil. Cover the pan and cook over medium low heat for 7-8 minutes, until the carrots are just cooked through. Add the butter and sauté for another minute until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill/parsley. Sprinkle with salt and pepper and serve.

A note on the cookbook:
I love this cookbook. Family Style is great because it has a whole section on veggies that make them all so good! When I was a kid, my mom (over) steamed everything and I hated eating things like asparagus and cooked carrots because they were limp and slimy and all the flavor had been cooked out of them. These recipes make veggies feel like a treat :) Most of her recipes are also available at the Food Network website, so you probably don’t need to buy the book.

~ Posted for Betsy Buford.  

Smashed Veg

from Jamie at Home, by Jamie Oliver, p.49
Serves 6

1.5lbs of peeled potatoes (I was lazy and didn’t peel – turned out fine), cut into small chunks
3 large carrots, cut into small chunks
1/2 a large rutabaga (I used a much larger proportion of rutabaga probably the same amount as the potatoes)
6 tbsp butter

Put the veggies in a large pot of boiling salted water. Boil hard for 20 min, or until you can slide a knife easily into the rutabaga. Then drain and allow to steam dry. Reserve some of the cooking water to mix in later if you like a smoother consistency. Smash them up in the pot with most of the butter. To keep warm: spoon into a bowl, cover with foil or a lid and place over a pot of simmering water. So good.

A note on the cookbook:
Jamie at Home does not have many recipes posted on the Food Network site, and the book is expensive ($37!!) and hard-to-find used. Its organized by season and then by ingredients. So, it has short chapters on things like beets, carrots, potatoes, orchard fruits, tomatoes and lamb and then information about how to grow them and suggested varieties. His book is based on what’s coming out of his garden at any given time, so the recipes won’t call for fresh basil or strawberries in the middle of winter. I love that.

~ Posted for Betsy Buford.

Winter Greens

 For some recipes and an article about using yummy winter greens: 

~ Posted for Betsy Buford.