Winter vegetable goulash
2 pounds white winter vegetables (turnips, kohlrabi, celery root, rutabaga) 8 ounces onions 2 Tbsps butter 1 Tbsps mild paprika pepper 1/2 tsp caraway seeds salt and freshly ground black pepper 2/3 cup sour cream First, prepare the root vegetables by peeling them, then cutting them into even, bite-sized pieces; peel and chop the onions. […]
Odessa beets
5-6 medium beets 2-3 tbsp lemon juice 8-10 plums, pitted and thinly sliced 2-3 cloves of garlic, minced ½ tsp salt black pepper to taste ½ cup finely chopped walnuts 1 cup finely chopped pineapple (fresh or canned) Preheat oven to 425 degrees. Wrap beets in foil and bake until very tender about 45 minutes. […]
Parsley, potato, and carrot hash
2 tablespoons olive oil 1-2 tablespoons butter 1 1/2 pounds potatoes, scrubbed and cut into small cubes 1 large carrot (about 1/2 pound), scrubbed and cut into small cubes salt and pepper 1/4-1/3 cup finely chopped leeks or onions 1/3-1/2 cup coarsely chopped parsley Heat olive oil and butter in a cast-iron skillet over medium […]
Peruvian potatoes with chilies and cheese
2 pounds blue potatoes 2 tablespoons vegetable oil 1 cup finely chopped red onion 2 minced hot peppers 1 tablespoon minced garlic 1 cup milk 6 ounces feta, crumbled 3 hard-cooked eggs, chopped 2 tablespoons chopped cilantro salt and pepper to taste Boil potatoes in salted water until nearly tender. Heat oil in large skillet […]
Herb roasted red potatoes
1 pound red potatoes, cut in 11/2- inch pieces 1-4 cloves garlic, chopped 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc. 3-4 tablespoons olive oil salt and pepper to taste Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast […]
Mashed rutabaga with orange
2 pounds rutabaga, peeled and diced 2 tablespoons frozen orange juice concentrate, thawed 1 Tablespoon butter salt and pepper 1 orange (optional for garnish) Put diced rutabaga in a medium saucepan and add water to about halfway up the rutabagas. Bring to boil and cook, stirring occasionally, until very tender. Drain off the water. For […]
Balsamic braised onions
2 pounds small onions, peeled, ends trimmed off 1 1/3-1 1/2 cup water 1 teaspoon salt 1/4 cup extra virgin olive oil freshly ground black pepper 1 cup good-quality balsamic vinegar Pack the onions tightly in a single layer in a large skillet or saucepan. Combine remaining ingredients and pour over onions. Bring to low […]
Indonesian curried cabbage
1 large cabbage 1 large bay leaf 3 whole cloves 1 clove garlic 2 cups beef broth 3 tbs. grated onion 4 tbs. butter 1 tbs. curry powder 6 tbs. flour salt and cayenne pepper 2 cups milk; 1/2 cup grated Gouda cheese Shred cabbage. Rinse in a colander with lukewarm water. Make a bouquet garni of bay […]
German-style apples and cabbage
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound) 3 cups peeled, sliced tart apples 1 cup sliced red onion 1/2 cup apple cider or beer 1/4 cup cider vinegar 1 teaspoon caraway seeds (optional) 1/2 teaspoon salt coarsely ground black pepper to taste Place cabbage, apples, red onion, and cider or beer […]
Apple and wine braised red cabbage
2 tablespoons canola oil 1/2 large head red cabbage, shredded or sliced as thinly as possible 1 onion, halved and cut as thinly as possible salt and pepper 1/2 cup red wine 1/2 cup red wine vinegar 1/2 cup brown sugar 3 apples, cored and cut into eighths 1/2 cup raisins Heat oil in large braiser or […]