happy supper!
tonight, we are making TWO dishes that use [almost] all vegetables!
both recipes come from chris blanchard, who is the head-guy, in charge of our
csa [rock spring farm, in decorah, iowa]
[also, if you are in the mn/iowa area and are interested in joining a csa, either contact the farm, or let me know if you have questions. i really do think csa is the way to go; a million times over!]
tonight :
rutabaga rosemary fries and italian red cabbage & parsnip soup
rutabaga rosemary fries :
what you need :
*2 rutabagas
*olive oil [enough to coat fries]
*dried rosemary [a few sprigs]
how to do it :
1) peel rutabagas and cut into 1/2-inch 'fries.' steam in a steamer basket over boiling water until just tender. drain and toss with a generous amount of olive oil and the rosemary.
2) lay the fries in a single layer on a cookie sheet, with none of the fries touching each other, and bake in a 400- degree over for about 25 min, turning them once in the middle. place under the broiler for about two minutes to brown them, salt to taste and serve.
italian red cabbage and parsnip soup :
what you need :
*1 can white beans
*1 tablespoon olive oil
*1 red onion, chopped
*5 cups cabbage, shredded
*1 cup parsnip, sliced
*5 cloves garlic, minced
*8 cups vegetable broth
*salt and pepper, to taste
how to do it :
1) mash white beans with a fork.
2) heat olive oil in a soup pot, add onion and cook until soft. add cabbage, parsnip, and garlic; cook, stirring, until the cabbage is well wilted.
3) add vegetable broth, mashed beans & bring to a simmer
4) season with salt and pepper, ladle soup into bowls, and drizzle with remaining 1 tablespoon olive oil. [add vegan cheese, if you want]
both of these turned out super well. and there is TONS for leftovers tomorrow!
