KINPIRA GOBO (SPICY BURDOCK ROOT SAUTÉ)

Posted on by October 13, 2017

3 med. burdock roots
1 carrot
1 Tbs. tamari or soy sauce
1 tsp. rice wine or apple cider vinegar
1 1/2 tsp. honey
1 Tbs. sesame oil
1/4 tsp. hot pepper flakes
2 tsp. toasted sesame seeds

Scrub burdock root. Cut into 2-inch matchstick pieces. To remove bitterness, soak pieces in water for 20 minutes. Change water and repeat 2 times. Peel carrot and cut into 2-inch matchsticks. Mix soy sauce, vinegar, and honey. Stir-fry carrot and burdock for 3 minutes. Add pepper flakes and cook 30 seconds. Add sauce mixture and cook 1 minute. Serve garnished with toasted sesame seeds. Serves 4.

BROWNED BRUSSELS SPROUTS IN PARMESAN CRUST

Posted on by October 13, 2017

1/2 pound Brussels sprouts (about 2 cups)
1 cup seasoned dry bread crumbs
1/4 cup freshly grated Parmesan cheese
freshly ground black pepper
1/2 cup olive oil
salt

Bring 2 cups of water to a boil in a large skillet. Add the Brussels sprouts and a large pinch of salt; cook until bright green and just tender-crisp, 5 to 7 minutes depending on size. Drain; briefly rinse under cold water to stop the cooking. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the Brussels sprouts; cook, stirring occasionally, until they begin to brown, 10 to 12 minutes. Add the bread crumbs and slowly roll the sprouts around until they are completely covered. Continue cooking until the bread crumbs are brown, 3 to 4 minutes. Using a slotted spoon, transfer the sprouts to a serving platter and immediately sprinkle with Parmesan. Season with salt and pepper to taste. Serve immediately. Serves 2 to 4.

(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)

WALNUT BRUSSELS SPROUTS

Posted on by October 13, 2017

1/2 pound Brussels sprouts
1/2 teaspoon salt
1/4 cup walnut pieces
1/2 tsp. dried marjoram
1 Tbs. olive oil
1/8 tsp. pepper
1/2 red onion, cut into 1/4-inch slices
1/3 cup white wine
1 clove garlic, minced

Steam Brussels sprouts until almost tender, about 8 minutes. Set them aside. In a nonstick skillet over high heat, cook the walnuts, shaking skillet occasionally, until lightly toasted, 1-2 minutes. Remove from skillet and set aside. In same skillet, heat oil over medium-high heat. Add onion, garlic, salt, marjoram and pepper. Cook until onion just softens, 2 minutes. Add reserved sprouts; cook, stirring occasionally, 6 minutes. Add wine; reduce heat to medium. Cover; cook, stirring occasionally, until sprouts are tender, 6-8 minutes. Transfer to serving bowl; toss with reserved walnuts. Makes 6 servings.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

BRUSSELS SPROUTS & CARROT SALAD

Posted on by October 13, 2017

3 c. water
1/2 tsp. salt
3 large carrots, cut into 1-in. chunks
1 lb. Brussels sprouts, washed with stems cut off
freshly ground black pepper
fresh dill or parsley sprigs
diced red onions (optional)
Vinaigrette Dressing:
1/4 c. canola or other vegetable oil
4 tsp. cider vinegar
4 tsp. prepared horseradish
1 Tbs. chopped fresh dill (1 tsp. dried)
1/4 tsp. salt

Bring the water and salt to a boil in covered saucepan. Add the carrots and cook until just tender, 6-8 minutes. Meanwhile, halve any Brussels sprouts larger than 1-inch across. When the carrots are tender, remove and set aside in a large bowl. Ease the Brussels sprouts into the boiling water and cook until tender, about 6-8 minutes. While the Brussels sprouts cook, whisk together all the dressing ingredients in a small bowl. After the Brussels sprouts are tender, drain and add them to carrots. Pour the dressing over the vegetables and toss gently. Serve immediately or chill for about 30 minutes. Garnish with pepper and a few dill or parsley sprigs. If desired, add red onions for color and spark. Serves 4-6.

(from Moosewood Restaurant Daily Special)

BRUSSELS SPROUTS SALAD

Posted on by October 13, 2017

3 Tbs. lemon juice, divided
1 1/2 c. sliced Jerusalem artichokes or carrots
1 large celeraic, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 pound Brussels sprouts, trimmed
3 Tbs. olive oil
1 Tbs. fresh grated lemon zest (optional)
salt and pepper
2 Tbs. chopped parsley

Combine 1 tablespoon of the lemon juice and 3 cups water in medium bowl. Add artichokes (carrots) and celeraic; cover and chill until it is time to dress salad. Cook leeks in 1-inch of boiling water until tender, but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam sprouts over it until tender-crisp, 8-10 minutes. Place leeks and sprouts in serving bowl. Drain and add artichokes (carrots) and celeraic to bowl. Toss with olive oil, remaining 2 tablespoons lemon juice, optional lemon zest, and salt and pepper to taste. Cover and chill 1 hour. Garnish with parsley. Serves 4.

(from Winter Harvest Cookbook)

BRUSSELS SPROUTS POLONAISE

Posted on by October 13, 2017

1 pound Brussels sprouts
6 Tbs. butter, divided
salt & pepper to taste
juice of 1/2 lemon
3 Tbs. fresh bread crumbs
1/2 c. chopped hard-cooked egg
2 Tbs. chopped parsley

Trim and wash sprouts; steam or blanch until barely tender. When ready to serve, heat 2 tablespoons butter in large skillet; roll sprouts in it to heat through. Season with salt, pepper, and lemon juice; place in a hot serving dish. Cook remaining 4 tablespoons butter until nutty brown. Toss bread crumbs in butter. Sprinkle egg, parsley, and browned bread crumbs over sprouts. Serves 4.

(from Victory Garden Cookbook)

BRUSSELS SPROUTS WITH WALNUT VINAIGRETTE

Posted on by October 13, 2017

4 c. Brussels sprouts, trimmed
4 Tbs. wine vinegar
3 Tbs. honey
1 Tbs. Dijon mustard
1/2 c. walnut or vegetable oil
salt and pepper to taste
1 c. walnuts, coarsely chopped

To cook sprouts evenly, cut an “x” in base of each. Steam until just tender, 5-7 minutes. Whisk vinegar, honey, mustard, oil, salt and pepper in large bowl. Toss in hot Brussels sprouts and walnuts; chill overnight. Serves 4-6.

(from The City Gardener’s Cookbook)

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER

Posted on by October 13, 2017

1 head broccoli
6 oz. sharp Cheddar, coarsely grated (1-1/2 cups)
1 large boiling potato
1 red bell pepper, cut into 1/2-inch pieces
2 Tbs. unsalted butter
2 cloves garlic, finely chopped
1 tsp. ground cumin
2 Tbs. minced fresh thyme
1 tsp. salt 1 large onion, chopped
1/4 tsp. black pepper
2 Tbs. all-purpose flour
1/2 tsp. dry mustard
3/4 cup heavy cream

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder. Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, thyme and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper. Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over med. heat, stirring occasionally, until heated through, about 2 minutes.

CREAMY CARROT & BROCCOLI SLAW

Posted on by October 13, 2017

3 Tbs. mayonnaise
1 1/2 Tbs. fresh lemon juice
1 1/2 tsp. grated onion
1 1/4 tsp. coarse-grained Dijon mustard
1 1/4 cups shredded, peeled broccoli stems
3/4 cup shredded peeled carrots

Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

RUMPLEDETHUMPS

Posted on by October 13, 2017

5 large potatoes (2-2 1/2 pounds)
2 1/2 cups chopped cabbage
2 leeks, washed and chopped
2 1/2 cups coarsely chopped broccoli
6 tbs. butter
1/4 tsp. mace or nutmeg
salt and freshly ground black pepper to taste
3/4 cup milk
1 1/2 cups grated cheddar cheese

Peel the potatoes, cut them into chunks, and boil them in salted water for 15 minutes. Meanwhile, steam the cabbage, leeks, and broccoli. Melt 2 tbs. butter and stir in the mace. Mix this seasoned butter and salt and pepper to taste into the steamed vegetables. Drain the potatoes and mash with 2 more tbs. butter, the milk, and salt and pepper to taste. Stir in the seasoned vegetables and mix evenly. Spread in an oiled 13×9 inch-baking pan. Melt the remaining 2 tbs. of butter and drizzle it over the potato mixture. Sprinkle the top with the grated cheese. Place under the broiler for 3 to 4 minutes or until the cheese is browned and bubbly. If you’d like to prepare the Rumpledethumps ahead of time, omit the cheese topping, cover the baking pan tightly, and refrigerate. Later, bake, covered with foil, for 30 minutes at 350. Uncover, sprinkle with the cheese, and place Rumpledethumps under the broiler for a few minutes to brown.

(from Sundays at Moosewood)