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White
winter vegetables with parsley
Fall and winter vegetables have dense textures and loads of inherent
sweetness. A very hot roast of a mix of these vegetables yields
a lovely and unusual combination of flavors. To my mind the use
of white veggies is extra elegant, but carrots, sweet potatoes
and yams could be added or substituted to good effect. This recipe
serves 10 as a side dish.
Ingredients:
1 head of cauliflower, broken into florets
6 parsnips (peeled if large), cut into half inch chunks
1 celery root, peeled and diced in half inch chunks
6 turnips, peeled and cut into wedges
Olive oil
Salt and pepper
1 bunch of flat leaf parsley, stemmed and coarsely chopped
1 lemon (optional)
Method:
Toss each vegetable with about 2 tablespoons of olive oil and
salt and pepper. Roast them separately on sheet pans in a 500
degree oven. You are looking for tenderness and splotchy browning.
Taste the vegetables critically and if you find they are soft
before they brown, zap them under the broiler. When the vegetables
are all done, they can be combined on one tray. To serve, warm
them in the oven and then toss them in a bowl with the parsley.
Check for salt, add more pepper if you like and oil if you think
they need it (they should have a little sheen). Squeeze the juice
of a lemon over the mix if you like and toss to combine. Turn
into a warm serving bowl and go.
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Black
Kale Gratin
Makes 8 servings
Buying locally goes hand in hand with using what's in season. This
dish has earthy, complex flavors. The caramelized onions provide
sweetness, and the cream-and-egg custard lends a pleasing texture.
It really feeds a crowd, making it a great choice for your Thanksgiving
table.
Ingredients:
4 big bunches of lacinato kale (also known
as dinosaur kale) or any dark leafy green
1 tablespoon salt, plus additional to taste (divided)
2 onions, thinly sliced
4 cloves garlic, minced
Pinch of crushed red pepper flakes
3 tablespoons olive oil
4 eggs, beaten
11/2 cups whipping cream
Pepper to taste
Method:
Fill an extra-large stockpot with water, leaving enough room to
add the greens; bring to a boil. Wash greens, slip leaves off stem
and chop roughly. When the water is boiling, add 1 tablespoon salt
and wait for a rolling boil. Add the greens to the water and cook
no longer than 3 minutes; greens should be wilted, but bright in
color.
Drain greens quickly and plunge into a bowl of ice water. Squeeze
dry (or use a salad spinner), chop finely and squeeze again. You
should have about 3 cups of very dry greens.
Preheat oven to 400 degrees.
In a large pan, saute sliced onion, garlic and red pepper flakes
in olive oil over medium heat until golden (about 15 minutes). Remove
from heat and combine greens with the onion mixture. Stir in the
eggs and cream and season with salt and pepper.
Turn the mixture into a casserole dish measuring approximately 8
by 12 inches. Bake for 30 minutes. If the top isn't golden and bubbly,
broil for a minute or two. |
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