Brussels Sprouts Casserole

Get your Brussels sprouts while you still can!

4 cups cubed and dried bread (any mixture or type)
1 large onion, chopped
2 tablespoons butter (can use 1/2 oil, 1/2 butter)
Salt to taste
1 tablespoon ground or dried rosemary, or 2 tablespoons fresh, minced
2 cups milk, or more as needed
2 eggs
Grated cheddar cheese
6 to 8 cups Brussels sprouts, halved
Pumpkin or sunflower seeds to sprinkle on top

This dish may be prepared in a skillet on the stovetop or baked in the oven. Wash and trim Brussels sprouts, cutting large ones in half or quarters. Heat butter in large skillet and sauté onion and rosemary. Add bread and continue cooking until bread starts to absorb moisture. Blend milk and egg. Add Brussels sprouts and blended milk/egg mixture to bread in pan and cover. Cook at medium temperature until sprouts are tender but not overcooked. Sprinkle with cheese and top with seeds.

We thank Teri Crockett for this delicious recipe.

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Posted on January 9, 2014

Carrot Soufflé

Sweet Nash’s carrots — now in soufflé form!

1 pound carrots, coarsely chopped
1/2 cup butter
1 teaspoon vanilla extract
3 eggs
3 tablespoons Nash’s soft white flour
1 teaspoons baking powder
1/2 teaspoon salt
3/4 cup organic turbinado sugar

Preheat your oven to 350 F and lightly grease a 2-quart casserole dish. Bring a pot of salted water to a boil and add the carrots. Cook until tender, 15-20 minutes. Drain and mash. Stir in butter, vanilla, and eggs. Mix well. Sift together flour, baking powder, salt and sugar and stir it into the carrot mixture. Blend until smooth. Transfer into the casserole and bake for 45 minutes. Serve immediately.

We thank allrecipes.com for this recipe.

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Posted on January 2, 2014

How to Use Nash’s Root Medley

Keep your eyes out for our Root Medley bags — 5 pounds of beets, potatoes, sunchokes, parsnips and carrots, all just the right size for roasting or cooking in any of these tasty ways!

Braised
Saute oil briefly, then add broth and cook until tender, about 20 minutes. A mix of veggies, scrubbed and cut into bite-sized pieces, can be especially tasty. Add fresh herbs, like rosemary, thyme and parsley, at the end.

Grilled
This makes the veggies caramelize and get a little crusty on the outside. Brush them with oil, sprinkle with salt, and cook about 10 minutes per side.

Steamed and Mashed
Steam or boil about 20 minutes, until tender. Drain and put through a ricer or mash with a large fork or masher. Add some milk, butter, salt and pepper if you like.

Roasted
Cut into even-sized pieces and toss with oil, salt and pepper., and some spices like curry or cayenne to taste. Make one layer on a baking sheet and roast in a hot oven (375-425 F) for about 20 minutes. Turn pieces over and roast another 10 minutes. You can also add the raw veggies to a chicken or roast meat about 30 minutes before it’s done.

Baked into Chips
Slice the veggies very thin, rinse and pat dry. Heat oil to about 375 F. Fry chips in small batches until crispy on the edges. Let drain on a paper towel and sprinkle with salt.

Deep-Fried
No need to peel! Cut into sticks and soak in cold water for half an hour. Pat dry. Fry in a deep-fryer, let drain and sprinkle with salt.

Au Gratin
Thinly slice, layer in a buttered baking dish with cheese, a little salt and pepper, and nutmeg. Pour in a cup of broth, cream or milk. Top with shredded cheese, chopped nuts or bread crumbs. Bake at 375 F about 45 minutes.

Shredded and Cooked into Hash BrownsShred in a large-hole grater, soak in cold water, drain and dry on paper towels. Heat oil in a frying pan and add shredded veggies in one large handful and sprinkle with salt. Reduce to low and cook until well browned. Flip and cook until tender.

Sliced/Shredded into raw salads, or roasted/boiled and tossed with vinaigrette.

Added to Soups and Stews.

Pickled
Cut into bit-sized pieces, place in a jar with several garlic cloves and cover with apple cider vinegar and 1 teaspoon salt, plus some dill or other favorite herbs.

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Posted on December 21, 2013

Creamy Cabbage and Potatoes

Have you ever thought about combining cabbage and potatoes into a single creamy, tasty dish?

Olive oil
3 tablespoons butter, divided
1 large onion, halved and sliced
1 pound green cabbage, cored and sliced thinly
Salt and pepper
1 tablespoon apple cider vinegar
2 pounds potatoes, baked
1 1/2 tablespoons flour
1 cup milk
1/8 teaspoon freshly grated nutmeg

Preheat oven to 400°F. Heat a dash olive oil in a large pot over medium heat. Add 2 tablespoons butter, let melt, and add onion slices. Toss and cook, stirring occasionally, until soft, about 10 minutes. Stir in 1 teaspoon salt and 1/4 teaspoon pepper and toss in cabbage. Stir until completely mixed and cabbage begins to wilt. Pour in vinegar and 1 tablespoon water, cover pot, and turn heat to low. Cook 10 minutes, stirring, until tender.

Peel potatoes and mash roughly with a fork. Melt remaining tablespoon butter in 10- or 12-inch skillet. Add flour all at once, turn the heat to medium low, and cook, stirring constantly, for 2 minutes. Add milk and cook, stirring, until the mixture thickens.

Turn off heat and stir potatoes into the sauce. Season with nutmeg, and stir in the cabbage and onions. When thoroughly mixed, smooth the top with a spoon and bake 15 to 20 minutes.

We thank SeriousEats.com for this recipe.

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Posted on December 12, 2013

Sunchoke Parmesan

Sunchokes are the root of a plant that looks like a sunflower. Bring a bit of sun into your kitchen this week with Sunchoke Parmesan.

1 pound sunchokes (a.k.a. Jerusalem artichokes)
Salt
Butter for smearing and dotting the baking dish
Black pepper, ground fresh
1/4 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 400 degrees F. You can peel the sunchokes, but it is not imperative. Drop them in salted, boiling water and cook until they feel tender, but not mushy when prodded with a fork. Ten minutes after the water returns to a boil, check them frequently because they tend to go from very firm to very soft in a brief span of time. Drain when done, and as soon as they are cool enough to handle, cut them into 1/2-inch slices.

Smear the bottom of a baking dish with butter, and place the sunchoke slices in it, arranging them so they overlap, roof-tile fashion. Sprinkle with salt, pepper, and the grated Parmesan, dot with butter and place the dish on the uppermost rack of the preheated oven. Bake until a light golden crust begins to form on top. Allow to settle for a few minutes out of the oven before serving.

We thank homecooking.about.com for this recipe.

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Posted on December 5, 2013

Cranberry Sauce with a Jolt

1 cup sugar
2 red jalapenos, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces fresh cranberries

Put sugar, jalapenos, lemon juice, salt and cayenne in a saucepan on medium-high heat and stir until sugar is dissolved. Simmer 2 minutes. Add ginger and cranberries, stir to coat and bring to a brisk simmer. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan. Let cool.

We thank The New York Times’ David Tanis for this recipe.

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Posted on November 21, 2013

Hashed Brussels Sprouts with Lemon Zest

Thanksgiving isn’t complete without bright, cheery-green Brussels sprouts.

2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
2-3 pounds Brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons black mustard seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste

Cut bottoms of sprouts and discard. With a food processor, slice sprouts into thin slices. Toss with lemon juice in a bowl and use fingers to separate leaves.

Heat oil and butter over high heat in a large skillet. Add sprouts, garlic and mustard seeds, and cook, stirring often, until sprouts are wilted but still bright green. Add wine and sprinkle with salt and pepper. Cook one minute more. Stir in lemon zest and serve.

We thank The New York Times for this recipe. It was adapted from The Union Square Café Cookbook by Michel Romano and Danny Meyer.

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Posted on November 21, 2013

Celeriac and Parsnip Mash

1 medium celeriac (about 1 pound), peeled and cut into 1-inch cubes
3 medium parsnips (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered
1 large russet potato (about 3/4 pound), peeled and quartered
1/4 cup vegetable broth or chicken broth
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh chives, divided
2 tablespoons low-fat or nonfat plain yogurt
1 1/2 teaspoons Dijon mustard
1/2 teaspoons salt
Freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese

Place celeriac and parsnips in a large saucepan; cover with lightly salted water. Place potato in a medium saucepan; cover with lightly salted water. Bring both saucepans to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently until the vegetables are very tender when pierced with a fork, about 20 minutes for the potato and 30 to 40 minutes for the celeriac and parsnips.

When the potato is tender, drain and transfer to a large bowl. Mash with a potato masher. Cover and keep warm. When the celeriac and parsnips are tender, drain and transfer to a food processor; process until smooth, stopping once or twice to scrape down the sides. Add the puree to the potato.

Meanwhile, combine broth and oil in a saucepan or measuring cup and heat on the stovetop (or in the microwave) until steaming. Stir into the puree, along with 2 tablespoons chives, yogurt, mustard, salt and pepper. Stir in Parmesan. Garnish with the remaining 1 tablespoon chives. Serve hot.

We thank EatingWell.com for this recipe.

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Posted on November 12, 2013

Potato Pancakes

Sunchokes, also called Jerusalem artichokes, can be used much like potatoes. There’s no need to peel them, and their off-white insides blend well with the potato in this recipe.

1 large baking potato
1/2 medium onion
1/2 cup sunchokes or parsnips (optional)
1 large egg
1 tablespoon chopped parsley
1 tablespoon Nash’s flour
1 tablespoon dry bread crumbs
1/4 teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 cup applesauce

Using a food processor or a box grater, coarsely grate the potato, onion and sunchokes/parsnips into a bowl. Using your hands, squeeze out the excess liquid and place the dry mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well.

Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side or until crispy and golden. Serve with the applesauce.

We thank The Food Network for this recipe.

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Posted on November 9, 2013

Nourish Recipe: Curried Parsnip Soup

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This week’s box contains parsnips, the star of the show in this soup.

1 lb parsnips
2 medium onions
2 to 3 cloves garlic
2 ounces butter
1 tablespoon curry powder
1 fresh red chilli, chopped
40 ounces chicken or vegetable stock
1/2 lb potatoes
1 tablespoon creamed or dessicated coconut
Double cream
Smoked paprika

As the weather cools, we turn to soups and roots, like these parsnips.

Peel and chop the parsnips, onions and garlic. Melt butter in a saucepan and add the onions and garlic. Cook gently for about 5 minutes without coloring.

Add the curry powder, chili and stock. Bring to the boil. Peel and chop the potatoes and add them along with the parsnips and the coconut.

Simmer gently with the lid on until the parsnips are tender, about 20 minutes. Liquidize until smooth with a blender. Garnish with a swirl of double cream and a sprinkling of smoked paprika.

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Posted on October 22, 2013