It's been a long time since I've written but as we head into
colder weather my cooking classes at Whole Foods have centered on soups and
root vegetables. Last night we had
creamy fennel, root vegetable hash and borcht.
The surprise hit was the borscht . . . absolutely delicious.
We also learned that root vegetables are extremely health
and why? They absorb all the minerals
and vitamins directly from the soil because they are grown underground. I've attached the recipes so enjoy and comment
when you do so that I know what you like and dislike.
Russian Borscht
1 tablespoon olive oil
1 onion, diced
4 garlic cloves, minced
4 potatoes, diced
4 cups cooked beets, diced
(steam beets until slightly tender, not soft and skin will slip off. when cool enough dice)
2 carrots, diced
2 cups cabbage, shredded
8 oz. tomato sauce
2 tablespoons red wine vinegar
1 bay leaf
6 cups vegetable broth
salt, pepper to taste
Sour cream and dill for garnish (chop fresh dill for garnish)
Pre heat a medium pot over medium heat. Add the oil to the pot and saute the onion and garlic until soft. Add vegetables, tomato sauce, bay leaf and broth. Bring to a boil, turn down to simmer and cover and cook approximately 45 minutes to one hour. Taste to see that beets and potatoes are tender. Add salt, pepper and vinegar and stir. Serve with dollop of sour cream and fresh dill.
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Root Vegetable Hash with Pecans and Bourbon
1 tablespoon butter
1 sweet potato, diced
1 parsnip
2 turnips, diced
2 rutabagas, diced
1/3 cup dried cranberries
2 stalks celery, diced
1 onion, diced
1/2 cup roasted pecans, chopped
1 oz. Bourbon
You can add/delete any number of vegetables to this dish like brussel sprouts, apples, zucchini, etc.
Pre heat a pan over medium heat, add butter and saute the first 6 ingredients on low heat until soft and caramelized, about 40 minutes. Deglaze the pan with bourbon and season with salt and pepper. Garnish with chopped pecans and fresh herbs of your choice.
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Creamy Braised Fennel and Shallots
2 fennels sliced (use only bottom and light green portion not hard green tops)
10 shallots, sliced
1 leek, sliced
3 tablespoons butter
1/3 cup cream
1 tablespoon fennel ferns*
Salt and pepper
1 loaf ciabatta bread, sliced
Pre heat a skillet over medium heat, add the butter and fennel and shallots. Cook on low heat heat until caramelized, about 30 minutes. Add the cream and simmer for one minute. Season with salt and pepper to taste. Serve over warm crostini and garnish with chopped fennel ferns.
*Fennel ferns are the wispy tops of the ferns, chopped.
