This week your basket contains: Brussels sprouts, potatoes, carrots, butternut squash, leeks, and celeriac.
This is a decadent tasting yet relatively healthy dish that utilizes celeriac well. One nice thing about celeriac is that it crisps up nicely without absorbing a lot of oil.
LOW-FAT POTATO AND CELERIAC FRIES
Another great idea that came to us is a method for making very low-fat French fries. We have used this with potatoes, celeriac and parsnips with great results. Simply chop your roots into fries. In a large Tupperware container with a lid mix 2 Tbs olive oil with a teaspoon or so of mustard (vary the amount to you r taste). Add the fries, close the lid and shake so that the fries are evenly coated with the mixture. Bake in a 350 degree oven for 30-45 minutes turning the fries over occasionally until the fries are evenly golden brown.
We are pleased that, while later than most years, the Brussels sprouts have continued to mature and put on size through the winter. We’ve opted to leave the tops on the stalks (or included one in a bag) so that you can use them as you would collards. If you prefer your sprouts sautéed, chop up the greens and add them to the sprouts. They will impart a milder flavor and add a different texture to your dish. They would also be a nice addition to this dish.
FETTUCCINI WITH BRUSSELS SPROUTS AND PINE NUTS
1 stalk Brussels sprouts, trimmed
1/2 pound dried egg fettuccine
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
Slice Brussels sprouts in a food processor fitted with slicing disk. Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
While this recipe is for carrots, there is no reason why you can’t add celeriac, potatoes, and even Brussels sprouts to expand the dish.
1 Tbsp. extra-virgin olive oil
1 lb. carrots (about 5-6)
6 cloves garlic
2 c. drained, seeded, chopped canned tomatoes
¼ c. fresh mint
3 slices lemon, plus juice from the rest of the lemon
1 Tbsp. sugar
¾ tsp. kosher salt
½ tsp. anise seed
¼ tsp. ground cumin
Freshly ground black pepper to taste
Peel and chop carrots lengthwise into 5×1/2×1/2-inch sticks. Put oil and carrots in a heavy skillet. Cook over high heat, stirring often and scraping the browned bits with a wooden spoon, until the carrots have browned nicely, about 10 minutes. Add garlic, tomatoes, mint, lemon slices, sugar, salt, anise and cumin; mix well. Cook until bubbling vigorously, then reduce heat to low. Cover and cook for 20 minutes. Stir, turning the carrots. Cover and cook until the carrots are very soft, 20 minutes more. Add lemon juice and season with pepper. Serve hot or at room temperature. Serves 4. From Eating Well Feb./Mar. 2006.
There are certain combinations of vegetables that seem to have been mandated in heaven. Butternut squash with leeks is one.
BUTTERNUT LEEK SOUP
Here is a wonderfully simple recipe that marries the flavors of leeks and squash. It makes a rich but low-calorie soup that warms you up on wet fall days. Bake a winter squash (butternut, acorn or Delicata) when the flesh is tender, scoop it out and set aside. Sauté one large or two small leeks in a little olive oil until translucent and tender. At the same time bring four cups of stock (vegetable or chicken) or water to a boil. Add the leeks and the flesh of the squash to the stock; season with herbs (salt, pepper, bay, thyme, dill or any combination) and bring to a boil again. Take the soup off the heat and allow it to cool a bit. Puree the soup in a blender and serve with sour cream or yogurt garnish.