Sunday, February 12, 2012

Potatoes, Beets, Carrots & Cabage

Root Vegetable Hash Browns

Root vegetables are delicious shredded and cooked until browned and crispy. Make big slabs of root vegetable hash browns or more delicate patties, as you like.
  1. Peel root vegetables and shred on the large hole of a grater. Soak or rinse in cold water, drain, and pat dry.
  2. Heat vegetable oil (olive oil has a smoking point that is too low) in a frying pan or on a griddle over high heat. Add shredded vegetables in one large cake or individual patties and sprinkle with salt. They should sizzle immediately. Reduce heat to medium low and cook until well browned on one side. Flip and cook until vegetables are tender and has browns are brown on both sides. Serve hot.

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Potatoes in Cilantro Sauce
This mildy spicy cilantro sauce is an excellent match for potatoes, and particularly suited to new potatoes (both true new potatoes that are harvested with super-thin skins and come in a range of sizes and the teeny-tiny bite-size potatoes often labeled "new potatoes" at markets).

Prep Time: 10 min

 Cook Time: 30 min

 

Total Time: 40 min

Ingredients:

  • 1 to 2 lbs. potatoes, preferably tiny bite-size potatoes
  • 2-inch piece ginger, peeled and roughly chopped
  • 2 tsp. ground coriander
  • 2 Tbsp. vegetable or grapeseed oil
  • 1/2 tsp. cumin seeds
  • 1 hot green chile (optional)
  • 1/2 tsp. salt
  • 1 bunch cilantro, chopped
  • Garam masala (optional)
  • Lemon juice (optional)

Preparation:

  1. Scrub potatoes clean but do not peel them. If they are bigger than bite-size, cut into large bite-size pieces. Set aside (in a bowl of cold water if they're cut).
  2. Whirl ginger and coriander with 1/4 cup water in a blender. Set aside.
  3. In a large saute pan or pot heat oil over high heat. Add cumin seeds and cook until they start changing color, about 30 seconds. Add ginger puree, chiles, and salt. Cook, stirring, until mixture thickens, about 3 minutes.
  4. Drain potatoes and add to pan with 1/3 cup water. Cover, reduce heat to medium-low, and cook until potatoes are tender, 15 to 20 minutes.
  5. Add cilantro and stir to combine with potatoes. Serve hot or warm sprinkled with garam masala and lemon juice to taste, if you like.


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Cabbage & Potato Casserole
This simple and warming dish morphs into so much more than the potatoes and cabbage cooked with a bit of cream and topped with cheese. Plus, if you use an oven-safe pan it becomes a one-pan meal.
Use the bacon or pancetta for extra flavor, substitute in sausage for a heartier dish, or leave out the meat for a delicious vegetarian dinner.

Prep Time: 10 min

Cook Time: 45 min

Time: 55 min

Ingredients:

  • 1 to 2 Tbsp. butter
  • 2 oz. bacon or pancetta chopped or 4 oz. bulk or country sausage (optional)
  • 1 head green cabbage
  • 1/2 lb. potatoes
  • 1/2 tsp. salt
  • 1/2 cup heavy cream, half-and-half, or broth
  • 1 tsp. coarse grain or country mustard
  • freshly ground black pepper
  • 1/2 cup freshly shredded melting cheese such as Gruyère, Swiss, or Gouda

Preparation:

  1. Preheat oven to 375°F. Melt butter in a large oven-proof frying pan or stove-proof baking dish over medium heat. Add pancetta, bacon, or sausage, if using, and cook, stirring occasionally, until meat is cooked through and browned.
  2. Meanwhile, remove and discard first layer or two of cabbage leaves. Cut cabbage in half lengthwise, remove and discard core, and chop.
  3. Add cabbage to pan and cook, stirring occasionally, until leaves are wilted, about 5 minutes.
  4. Meanwhile, peel and chop potatoes into small bite-size pieces. Add to pan.
  5. Stir cream or broth, mustard, and pepper to combine. Add to pan and stir to combine. Sprinkle mixture with cheese, cover, and bake 15 minutes.
  6. Uncover and cook until bubbling and browned, about 10 more minutes.

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Roasted Potatoes/Beets/Carrots with Garlic-Thyme Dressing

I had gotten some amazing potatoes, carrots and beets in my CSA box this week.  I liked the thought of a garlic-thyme dressing to go with.  The dressing was outstanding.  Not too lemony…not too garlic-y.  Definitely a keeper.
Garlic Thyme Dressing
•    1 1/2 tbsp canola oil
•    2 tbsp extra virgin olive oil
•    1/2 tsp kosher salt
•    1/4 tsp fresh ground pepper
•    1 1/2 tsp fresh lemon juice
•    4 large cloves of garlic
•    8-10 sprigs of thyme
Cut up your veg and toss with olive oil.  Season with salt and pepper and roast at 400 for 30-40 mins. 
In a food processor or blender mix garlic, oil, salt, pepper, lemon juice and thyme.  You will get this beautiful, white, frothy dressing. 
While the veggies are still hot pour dressing over and mix thoroughly.
Note:  I roasted my beets in a separate baking dish.  Beets tend to bleed when cooked and I didn’t want my potatoes and carrots dyed completely red (I didn’t mind the hint of red when I combined the potatoes and carrots with the beets, it was actually pretty).
This is soooo good.  The dressing is nice and light and the sweetness of the veg is intensified by roasting them.  I will be making this again.

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Spicy Cabbage, Potatoes & Carrots

This dish of potatoes, cabbage, and carrots cooked in a mildly spicy and extremely flavorful mix of ginger, turmeric, and pepper is inspired by a traditional Ethiopian stew. It is definitely one of those easy dishes that tastes like more than its individual parts.
While this dish is delicious with just a tablespoon of butter or oil, the flavors really jump if you're willing to up it a bit!

Prep Time: 20 min

Cook Time: 30 min 

 

Total Time: 50 

Ingredients:

  • 1 to 4 Tbsp. butter or vegetable oil
  • 1 onion, chopped
  • 6 cloves garlic, smashed
  • 1/2 tsp. salt, plus more to taste
  • 1 tsp. ground ginger
  • 1/2 tsp. turmeric
  • 1/2 tsp. freshly ground black pepper
  • 1 head savoy cabbage or 1/2 head green cabbage, cored and cut into bite-size pieces
  • 3 potatoes, peeled and cut into bite-size pieces
  • 3 carrots, peeled and cut into bite-size pieces

Preparation:

  1. Melt butter or heat oil in a large frying pan or medium pot over medium high heat. Add onions, garlic, and salt and cook, stirring frequently, until soft, about 3 minutes.
  2. Add ginger, turmeric, and pepper. Stir until fragrant, about 1 minute. Add cabbage, stir to combine, cover, reduce heat to medium low, and cook until starting to wilt, about 3 minutes. Stir, cover, and cook until completely wilted, about 5 minutes.
  3. Add potatoes, carrots, and 2 cups water. Bring to a boil. Cover, reduce heat to simmer, and cook until vegetables are tender, about 15 minutes. If necessary, cook with the cover off to reduce liquid before serving.

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Root Vegetable Chip

Thinly cut beets are sweet, earthy, and crisp when fried like potato chips. Serve them the same day they are made, sprinkled with coarse sea salt or fleur de sel.

Prep Time: 10 min

 Cook Time: 30 min

 

Total Time: 40 min

Ingredients:

  • 1 quart vegetable or canola oil
  • 3 medium beets
  • Coarse sea salt or fleur de sel (optional)

Preparation:

  1. In a large, wide pot heat oil to 375 degrees (oil should be about 1 inch deep).
  2. Meanwhile, peel beets and slice them as thinly and evenly as possible. A kitchen mandoline is useful, but not necessary. A sharp knife and steady hand will do the trick.
  3. Place a cooling rack over a baking sheet near the stove (to drain beets after cooking).
  4. Slip about a third of the beet slices into oil, being careful not to crowd the pot. They should sizzle briskly when first put in the oil (if they don't, they oil isn't hot enough--remove beets and bring oil to 375), the sizzling will slow down as they cook. Fry until sizzling slows and beets are cooked through, 3 to 5 minutes. With a slotted spoon or tongs remove beets and drain on cooling rack. Repeat with remaining beet slices.
  5. Sprinkle chips with salt, if you like. Serve at room temperature.




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