HARVEST GUIDE - WEEK 21 - OCTOBER 17, 2013
This week’s harvest includes celeriac, parsnips, sweet potato pieces, garlic, kale, lettuce, and possibly broccoli. These are all things you’ve seen before, but here are a couple recipes to get you through the week:
WHIPPED PARSNIPS WITH ROASTED GARLIC
1 medium head of garlic
1 pound parsnips, peeled and coarsely chopped
1/4 cup whipping cream
2 TB butter
1/4 tsp ground nutmeg
Preheat oven to 350°F. Cut 1/4 inch off top of garlic. Discard top. Wrap head tightly in foil. Place on rack in oven; roast until garlic is tender, about 1 hour. Cool. Press garlic to release from skin. Transfer garlic to small bowl; mash.
Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick. Season to taste with salt and pepper.
KALE AND CELERIAC SOUP
1 large onion, chopped
2 cloves garlic, minced
2 large potatoes, cubed
1 celeriac, peeled and cubed
2 cups chopped kale
1 TB olive oil
6 cups soup stock (chicken or vegetable)
1 TB chopped fresh dill
1 TB butter
Salt and pepper, to taste
Heat oil in soup pot. Add onion, sauté until translucent. Add garlic, potatoes, celeriac, and stock. Bring to a boil, then simmer until veggies are tender. Add kale, dill, and butter if using. For a thicker soup, puree half, then return to the pot. Re-heat and serve.