recipes
for glacier grist Issue #55
roasted turnips
(contributed by Alison)
You can serve these roasty-toasty turnips on top of toast (for example, Rise & Shine’s toasted seed bread!), on top mashed potatoes, or sautéed dandelion greens (recipe follows). Make sure to stir the turnips around with a spatula after the first 20 minutes. If you want to take the trouble, turn them onto their other cut sides to really get them browned all over. Yum!
turnips, (1-2 large) cut into quarters or sixths
garlic oil (recipe in Step 1.), or olive oil
sea salt or kosher salt
olive oil
4 cloves garlic, minced
vegetable stock or bean-cooking water (optional)
1. Make garlic oil if you’d like: Mash or mince 3 or 4 garlic cloves and cover with ½ cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.
2. Preheat the oven to 400 degrees. Cut each turnip into quarters or sixths. Toss them in a bowl with a couple spoonfuls of garlic oil, then sprinkle with about a ½ teaspoon of salt. Toss again.
3. Grease a large sheet pan with cooking spray or oil, and transfer the turnips onto it. Roast the turnips until tender and browned, approximately 30 minutes.
4. Serve when tender and browned.
dandelion greens sauté
(contributed by Nancy)
Dandelion greens can be a little toothsome. Some love to mix the greens with other tender lettuces. Another way to enjoy them is a simple sauté with garlic and oil. These would be nice all on their own or underneath the roasted turnips. This is a combination of recipes from Marcella Hazen’s Essentials of Italian Cooking and Gourmet Magazine (March 2003).
1 bunch dandelion greens
1 clove garlic, minced
salt and pepper
pinch of red pepper flakes (optional)
1. Cook greens in a pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.
2. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.
broccoli with nut butter
(contributed by Nancy)
I first saw this in a Fine Cooking Magazine years ago and it has been a staple in our house ever since. I have done this recipe for dinner and had the leftovers for a snack. It’s simple, but is very satisfying. Even children love it!
broccoli (any amount will do)
¼ cup tahini, peanut butter, almond butter, or cashew butter.
1-2 teaspoons of sambal oelek (chili paste), or a dash of cayenne pepper to taste
2 teaspoons lemon juice
salt to taste
1. Steam broccoli until crisp tender. Set aside.
2. In a bowl, combine your favorite nut butter with enough water to thin it out to get a smooth consistency. It can be thick or thin, it’s up to you.
3. Mix in the chile paste and lemon juice.
4. Taste for salt.
To serve, spoon the sauce over the warm broccoli. Good cold for lunch or snacks the next day.
Cook’s note: I have combined tahini with peanut butter and really like the complex flavor.
root vegetable potpie
(contributed by Nancy)
I first saw this recipe in The Marshall Field’s Cookbook and is Ming Tsai’s fresh take on a classic. Marshall Fields was one of the first department stores to have a high quality restaurant. The panko “crust” is a great topping instead of the traditional pie crust.
spiced panko breadcrumbs
4 cups Japanese breadcrumbs (panko)
2 tablespoons dried thyme
2 tablespoons dried basil
1 tablespoon ground ginger
1 tablespoon coarsely ground black pepper
1 tablespoon ancho chile powder or regular chile powder
1 tablespoon salt (or to taste)
filling
2 tablespoons oil (canola, olive or grapeseed)
1 onion, cut into ½ inch dice
4 carrots, peeled, cut into ½ inch dice
4 celery stalks, cut into 1 inch pieces
1 large potato, peeled and cut into ½ inch dice
1 large celery root, peeled, cut into ½ inch dice
1 delicata squash, peeled and cut into ½ inch dice
salt and freshly ground black pepper
2 cups vegetable or chicken broth
1 tablespoon cornstarch
1 tablespoon water
1. For the breadcrumbs: combine all of the ingredients in a bowl and mix well. You can use just plain panko if would like.
2. Preheat the oven to 375 degrees F. To prepare the filling, heat a large stockpot over high heat. Add the oil and swirl to coat the pot.
3. Add the onion and sauté, stirring, for about 2 minutes, until soft. Add the carrots, celery, potato, celery root, and delicata squash and season with salt and pepper. Sauté for 3 minutes, until the vegetables being to soften.
4. Add the broth and simmer for about 15 minutes, until the liquid is reduced by half. Taste and adjust the seasoning as necessary.
5. In a small bowl, whisk together the cornstarch and water. Add the cornstarch mixture to the pot and simmer for about 3 minutes, until lightly thickened. Remove from the heat and allow to cool.
6. You can divide among ramekins or place ingredients in one baking dish. Sprinkle the panko on top. Put the ramekins or baking dish on a baking sheet and bake for about 20 minutes, until the filling is bubbling hot and the topping is browned.
Cook’s notes: You can add almost any vegetable to this recipe. Sweet potatoes, yams, broccoli, or turnips.
bubble & squeak
(contributed by Alison)
This a British dish made of mashed potatoes and leftover cabbage, fried in a skillet until browned.
The cabbage part of the recipe is based on a galette filling recipe in Deborah Madison’s Vegetarian Cooking for Everyone. You can double the recipe if you have a big enough skillet—the cabbage mixture keeps really well in the fridge or freezer.
1-2 tablespoons olive oil
1 large onion, finely diced
sea salt or kosher salt and freshly ground pepper
4-8 ounces mushrooms, thinly sliced (but I’m sure this recipe would still be great even if you don’t have them!)
4 cloves garlic, minced
½ teaspoon dried thyme
1 teaspoon dried dill
6-8 cups thinly sliced green cabbage (Savoy or regular green cabbage)
¼ cup chopped parsley
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garlic-roasted potatoes (recipe below)
1. Heat the oil in a large skillet over medium heat. Add the onion and ½ teaspoon salt and sauté until golden, about 10 minutes. Then add the mushrooms, garlic, and herbs and cook until softened, about 10 minutes.
2. Add the cabbage, another ½ teaspoon salt, and ½ cup water. Cover and cook slowly until the cabbage is tender, about 15 to 20 minutes, turning it occasionally. Add more liquid as necessary. When tender, uncover and raise the heat to evaporate some excess moisture, but it’s OK if it’s a little soupy.
3. Stir in the parsley and season with salt and pepper.
4. Serve alongside garlic-roasted potatoes!
garlic-roasted potatoes
2 pounds waxy potatoes (such as Butterball, Yukon Gold, or Purple Viking)
garlic oil (recipe follows, in Step 1.)
sea salt or kosher salt and freshly ground pepper
1. Make garlic oil: Mash or mince 3 or 4 garlic cloves and cover with ½ cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.
2. Preheat the oven to 400 degrees. Cut the potatoes into small bite-sized pieces. Toss them in a bowl with a few spoonfuls of garlic oil, then sprinkle with 1 teaspoon of salt and toss well.
3. Lightly oil a large baking dish or sheet pan, and transfer the potatoes onto it, making sure that a cut side of each potato is touching the pan. (The side touching the pan will brown nicely). Roast the potatoes until tender and browned, 35 to 40 minutes. Scrape and toss the potatoes after 25 minutes or so to get more than one side browned.