Braised Baby Turnips and Carrots
from Alice Waters' Chez Panisse Vegetables
A very simple stewing is all that is wanted for very tiny and delicate turnips and carrots. Wash and trim the vegetables. Both should be tender enough to make peeling unnecessary. Trim off the carrot tops but leave a half inch or so of the stalks. Leave the tender turnip greens attached, trimming off only the leaves that are wilted or damaged. Put the young roots in a saucepan with a little butter and water, and stew gently, covered, until softened but not overcooked. Season with salt and pepper and serve. This is especially nice if you have a variety of carrots of different shapes and colors.
Greens Tacos
Please note the amounts given are approximate, you could use more or less of any one of these ingredients. Serves 2-3
3/4 pounds greens, cleaned well and sliced into approximate 1 inch pieces
2 teaspoons cooking oil
2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek.....)
Pinch red pepper flakes or cayenne
2 Tablespoons cream cheese
4-6 small corn tortillas or 2-3 larger flour ones
Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.
Other Ideas For Chard
- Saute chard with garlic in olive oil. Put a cover on the pan and allow chard to steam for about 5 minutes. Add a squeeze of lemon juice and , if desired, some hot pepper flakes before serving.
- Blanch the leaves and add to soup. Try substituting chard for spinach or arugula in soup recipes.
- Make a gratin with the stems: Boil the stems until tender (about 30 minutes). Put them in a gratin dish, add seasonings (such as a little garlic and parsley), top with a bechamel sauce and cook under broiler until golden brown.
- Blanch the whole leaves and stuff them with meat or vegetable fillings.
Thyme-Braised Squash in Creme Fraiche
Serves 4
4 tablespoons unsalted butter
about 1-1/4 lbs squash trimmed and thinly sliced Salt and freshly ground black pepper Zest of one lemon and juice of ½ lemon
2 tablespoons finely minced fresh thyme
3/4 cup crème fraîche
Melt butter over low heat in skillet. Add squash, salt, pepper, lemon juice and thyme. Cover skillet and braise over low heat for 6-8 minutes, or until just tender. Uncover skillet. Gently fold in crème fraîche and just heat through. Correct seasoning and serve at once.
In-a-Pinch Cucumber Salad
adapted from Vegetarian Cooking for Everyone by Deborah Madison
1 long or two short cucumbers or 3-4 pickling cukes
salt and freshly milled white pepper
2 to 3 tsp. extra virgin olive oil
champagne vinegar or fresh lemon juice
1 tsp. fresh dill or parsley, chopped
Thinly slice cucumbers. Toss the cucumbers with a few pinches salt, pepper to taste, and enough oil to coat lightly. Add a few drops vinegar and the herb of your choice. Serves 4.
with thanks,
christy and tom
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