Caraway red cabbage Alsacienne
1/4 cup (1/2 stick) unsalted butter 1/4 teaspoon ground cloves 1 large onion, diced 1/2 cup dry white wine 2 Rome Beauty apples, peeled, cored and diced 1/4 cup Caraway Seed Vinegar (see following recipe) 1 3- to 4-pound red cabbage, shredded 1 teaspoon salt 1/2 cup red currant or apple jelly 2 tablespoons sugar […]
Rutabaga-potato casserole
2 medium potatoes 2 medium rutabagas 1/2 c. flour 1 tsp. baking powder 1 tsp. salt 1/8 tsp. pepper 4 eggs, well beaten 1/4 c. milk 1/4 c. melted butter Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. […]
Cream of winter rutabaga soup with cinnamon
2 Tbsps butter 1 onion, peeled and chopped 1/2 cinnamon stick 1 1/4 pounds rutabaga 4 Tbsps light cream salt and freshly ground black pepper caramelized onion rings to garnish (optional) Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the rutabaga […]
Cider-glazed roots with cinnamon walnuts
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces 1 cup apple cider 1/4 cup dark brown sugar 1/2 tsp salt, plus more to taste 1/4 tsp freshly ground pepper 1/2 cup chopped walnuts 1 tbsp butter 1/8 tsp ground cinnamon Preheat oven to 400°F. If using parsnips, quarter lengthwise and remove the […]
Sauteed spinach with red onions, bacon, and blue cheese
2t. olive oil 1/2 c thinly sliced red onion 2 cloves garlic, minced 1 10oz bag of spinach, tough stems removed 2 strips of bacon, cooked and crumbled 1T crumbled blue cheese Heat oil in large non-stick skillet or Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, about one […]
Garlic, chick pea, and spinach soup
2 tablespoons olive oil 4 garlic cloves, crushed 1 onion, roughly chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 5 cups vegetable stock 12 ounces potatoes, peeled and finely chopped 15-ounce can chickpeas, drained 1 tablespoon cornstarch 2/3 cup heavy cream 2 tablespoons light tahini (sesame seed paste) 7 ounces spinach, shredded cayenne pepper […]
Roasted garlic and spinach quiche
1 bulb roasted garlic 1 tbs. butter 1 small onion, finely chopped 4 eggs 1 cup milk 1/4 tsp. chili powder 1/2 tsp. salt 1/4 tsp. freshly ground pepper 1 cup cooked spinach, fresh or frozen drained well 1/2 cup shredded Monterey Jack cheese 1/4 tsp. vegetable oil for oiling pan Heat oven to 350°. […]
Caramelized onions
2 lbs onions, sliced 1T. olive oil 1T butter 1T chopped fresh herbs, such as rosemary, sage, thyme, savory (optional) salt and pepper to taste. Toss onions in hot oil in skillet over medium heat until oil coats onions. Cover and cook, stirring frequently, 15 minutes. Stir in herbs; season with salt and pepper. Cook […]
Classic French onion soup
4 large onions 2 tablespoons sunflower or olive oil, or 1 tablespoon of each 2 tablespoons butter 3 1/4 cups vegetable stock 4 slices French bread 11/2-2 ounces Gruyere or Cheddar cheese, grated salt and freshly ground black pepper Peel and quarter the onions and slice or chop them into 1/4 inch pieces. Heat the […]
Swedish rutabagas
2 medium rutabagas, peeled, quartered and sliced 1/4″ thick 2 tbsps. brown sugar 1/2 tsp. ground ginger 1/2 tsp. salt 1/8 tsp. pepper 2 tbsps. butter Cook rutabagas in boiling salted water; drain. Meanwhile, combine brown sugar, ginger, salt and pepper; mix thoroughly. Add with butter to rutabagas. Stir gently over low heat until sugar […]