At a loss for ideas, this week; so we’re reprising Root Veggies!
(If you would like to be on or off of this weekly cooking thread ping list, please send a private message.)
-JT
We are having breakfast for supper tonight. I bottled 35 quarts of Nanking cherry juice on Friday and made some syrup with the bottles that didn’t seal (2). I need some pancakes to try it on.
Dirty beans and rice? With hamburger??
Really happy to see this week’s subject. I just spent last week dealing with 30 lbs of carrots, I’ve frozen and dehydrated, still have 4-5 pounds in the fridge.
All recipes are coveted. :)
Discovered a SUPER easy, delicious and quick clean up side dish for just about any entrée. It’s the small, Dutch golden potatoes that every grocery store has these days. Wash then dry them and slice in half length-wise. Put in a large mixing bowl and pour on a few teaspoons of oil, then salt and pepper plus any additional seasonings you might like. Toss the taters until well coated and mixed then place single layer on a baking sheet that you line with non-stick foil. Bake in a 375 oven for 15 minutes then take out and flip them over so the other side browns. Bake for another 20 minutes or so and serve warm. I find this works really well while fixing the other stuff like grilling steaks or lamb chops. We had them tonight with the lamb chops...yummy!
4 thin breast fillets dipped in a flour heavily salted and peppered.
Fry on medium in a 50-50 mix of sweet olive oil and butter. 1.5 OZ of each.
Cook til browned on both sides and done. Remove and place in warm oven.
Add zucchini sliced in 1/2 inch rounds to the pan and fry on both side just enough to brown. Not soggy. Remove and place in the oven with the chicken.
Add 1tsp flour making a rue...when you add 1.5 cups Chardonnay and 1.5 TBSP chopped fresh rosemary.
Reduce for 2mins while stirring.
Slap one of these fillets on a plate, add the zucchini and cover the chicken in the sauce.
Another short trip to heaven.
We have been re-exploring steamed carrots and nothing else, but maybe just a little salt and butter. Yum!
(Plus it is as fast as all get-out!)
One neglected root vegetable is the TURNIP
Did you ever go to your old grandma’s gramps house & smelled this weird smell? or had been to someone’s home & the house had this odd stink when you were a kid?
I sure hope I have the right audience here because turnips are rather neglected within the root family of vegetables .
Perhaps “they were cooking rutabagas”
it’s a custom in some cultures to eat turnips to cure a cold or for breakfast.
Don’t buy those old big ass turnips-they are for another purpose in other recipes.
Buy the “baby t’s”
scrub clean
cut top & bottom
Dice baby t’s if you or keep them whole
Lightly salt the water
Boil ‘til tender
Remove ‘lil t’s from water /// or steam them
Plate ‘lil t’s with a pat of butter & pepper.
You can always drink the turnip water, too , when it’s cooled
It’s full of Vit A&C
ok, that’s enough outt’s me for now on this very very nice thread!
1 thin sliced onion
2 tablespoons butter (original recipe calls for unsalted)
2 cups peeled and sliced (1/4" diagonal) carrots--about six
2 cups canned chicken broth
1 tablespoon minced, peeled ginger root
1 tablespoon fresh thyme leaves
Cook onion in butter in saucepan, covered, over low heat until softened. Stir occasionally. Add carrots and broth and simmer covered for 20 minutes. Reserve 8 carrot slices for garnish. Purée in a blender in batches until smooth, and transfer to the pan. Add ginger root and thyme. Simmer, stirring for 10 minutes. Strain it through a fine sieve into a bowl, pressing hard on the solids. Ladle the soup into heated bowls and garnish with reserved carrot slices. Serves 2-4.
That is the original recipe, but I am a master at simplifying recipes, so I just toss in onion, dried thyme and ginger along with carrots which I simply slice wildly nilly and chicken broth, never heat the bowls or reserve the slices for garnish. I am sure somebody could tell the difference, but not us. I think it would be good with a dollop of sour cream.