Cream of Turnip & Potato Soup

golden turnips

It’s time to cream those turnips into a warming wintertime soup.

4 tablespoons butter
2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 tablespoon corn flour
1 liter warm chicken stock (vegetable if preferred) (about 4 1/4 cups)
1 bay leaf
Freshly grated nutmeg
Salt and pepper to taste
200 milliliters cream (about 3/4 cup)
1 medium carrot, finely grated

In a large casserole dish, melt butter over a medium heat. Add turnips, onion and potato. Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent. Using a slotted spoon, remove vegetables from casserole; reserve.

Away from heat, stir flour into casserole juices until smooth. Slowly pour in chicken broth, stirring. Simmer for 3 minutes, until slightly thickened.

Transfer reserved vegetables back into casserole dish; add bay leaf and sprinkle with nutmeg, salt and pepper. Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally. Remove casserole dish from heat, discard bay leaf and puree soup mixture, a little at a time, in a blender.

Pour puree back into casserole dish; return over low heat. Stir in cream; simmer soup for 4 minutes, until hot. Do not boil. Remove casserole dish from heat; pour soup into 4 individual bowls. Sprinkle each bowl with a little finely grated carrot and serve.

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Creamy Garlic Soup

2 tablespoons peanut oil
1 leek, white and tender greens, halved lengthwise and cut into 1-inch pieces
1 medium onion, coarsely chopped
8-10 small cloves garlic, peeled and crushed (2 tablsepoons)
2 cups chicken stock or low-sodium broth
1 pound potatoes, peeled and cut into 2-inch chunks
Salt and freshly ground pepper
2 slices good quality sandwich bread, crusts removed, cut into 1/2-inch cubes
1 tablsepoon canola oil
1 cup milk (whole or skim)
Finely chopped fresh chervil, chives, tarragon, parsley or basil

Preheat the oven to 400. In a large saucepan, heat the peanut oil. Add the leek, onion and garlic and cook over moderately high heat, stirring occasionally until just softened, about 2 minutes. Add the chicken stock, potato chunks, 1 teaspoon salt, 1/2 teaspoon pepper and 2 cups of water and bring to a boil over high heat. Reduce the heat to low cover and summer until the vegetables are tender, about 20 minutes.

Meanwhile, in a medium bowl, toss the bread cubes with the canola oil. Spread the cubes on a baking sheet and toast in the oven for about 6 minutes, or until golden.

Strain the soup into a clean saucepan. In a blender or food processor, puree the vegetables with a little of the liquid until smooth. Return the puree to the pan and stir in the milk. Bring the soup just to a simmer over moderately high heat. Season with salt and pepper and serve in shallow bowls, garnished with chopped fresh herbs and the croutons.

We thank Jacques Pepin for this recipe.

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Cheddar & Garlic-Stuffed Potatoes

russet potatoes

Potatoes have a blissful affinity for some of our favorite things: cheese, garlic, butter, and sour cream. Indulge!

Serves 4
Active Time 15 minutes
Start to finish 1-1/2 hours

1 medium head garlic (about 2 1/2 inches diameter)
4 medium russet potatoes (2 pounds total), scrubbed
3 tablespoons unsalted butter, softened
1/3 cup sour cream
1 1/2 cups coarsely grated Cheddar (about 6 ounces)
Salt and freshly ground pepper

Put a rack in middle of oven and preheat oven to 400 F.

Cut off and discard top quarter of garlic head. Wrap garlic in foil. Prick potatoes with a fork. Bake potatoes and garlic on oven rack for 45 minutes. Remove garlic and let cool. Continue baking potatoes until tender, about 20 minutes more. (Leave oven on.)

Squeeze pulp from garlic cloves into a medium bowl and discard skin. Stir in butter, sour cream, and 1 cup Cheddar. Cutting length-wise, slice off top quarter of each potato and discard. Leaving 1/4-inch-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with fork to combine. Season with salt and pepper and divide among shells.
Arrange potatoes in a small baking pan and sprinkle with remaining half cup Cheddar. Bake until heated through, 15 to 20 minutes.

We thank The Gourmet Cookbook for this recipe.

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Savory Onion Potato Pie

Alaska Bloom Potatoes

1 tablespoon butter
2 medium onions, coarsely chopped
3 eggs
3/4 cup skim milk
3-4 medium-sized potatoes, unpeeled, cubed, cooked
3 1/2 ounces Gruyere or Swiss cheese, grated
1/2 teaspoon salt
Black pepper to taste
Sprinkle of grated nutmeg

Melt butter in a heavy skillet over medium heat. Add onions and sauté, stirring often, until slightly browned, but not quite transparent, approximately 10-15 minutes. Remove from heat and allow to cool slightly.

Beat eggs and milk together. Stir in cooked potatoes, grated cheese, salt, pepper, and nutmeg. Pour into a deep 9-1/2” pie plate and bake for 30 minutes or until golden on top and fully set. Serves 6.

Variations: For a really deep and full flavor, substitute smoked provolone for all or part of the cheese.

Recipe from www.breezywillowfarm.com.

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Potatoes and Grilled Kale

rainbow lacinato kale raab

What’s that — you’ve never grilled kale before? Now’s your chance!

5 tablespoons olive oil, divided
2 pounds small potatoes
Salt
1 pound shallots, unpeeled
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/4 cup cornichons (tiny pickles), chopped
2 tablespoons drained capers
1 bunch kale, ribs and stems removed
3 scallions, sliced
1 cup parsley leaves with stems

Prepare a grill for medium-high heat and lightly oil grate.

Place potatoes in a large saucepan and cover with water. Season with salt and bring to a boil, then simmer until tender. Drain.

Grill shallots, turning occasionally until skins are blackened and flesh is tender. Let cool, halve lengthwise and scoop out insides, discarding skins.

Whisk lemon juice, vinegar and 3 tablespoons oil in a large bowl. Season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.

Toss kale and remaining 2 tablespoons oil in a bowl. Season with salt. Grill, turning often, until charred and crisp-tender, about 1 minute. Fold into salad, along with scallions, parsley and shallots.

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Buckwheat Potato Balls

russet potatoes

Here’s a great way to use up leftover mashed potatoes.

1/2 cup toasted kasha (buckwheat groats)
1 cup water
1 tablespoon coconut oil
1 small onion, finely diced
2 stalks celery, finely chopped
2 teaspoons dried sage
1 head roasted garlic, cooled and pressed from skins
2 cups mashed potatoes
2 tablespoons chopped peppers
1/2 teaspoon salt
3 cups soft bread crumbs
1 beaten egg
4 tablespoons melted coconut oil

Bring water to a boil and add kasha. Return to boil, lower heat and simmer, covered, for 15 minutes until water is absorbed and kasha is soft.

Preheat oven to 350F. Line a 9 x 13″ pan with parchment paper. Heat a heavy skillet over medium heat. Add oil and onion. Reduce heat, sweat onions until transparent. Remove lid, add celery, and stir until veggies are soft and starting to brown. Blend in sage.

In a large mixing bowl, combine garlic, mashed potatoes, kasha, peppers, onion mixture and salt. Blend in bread crumbs and let mixture sit for 10 minutes. Mix in egg.

Using an ice cream scoop, or oiled hands, form mixture into 1-inch balls and place in the baking dish, close together. Drizzle with oil and bake for 45 minutes until lightly browned.

Recipe from Local Vegeterian Cooking by Debra Daniels-Zeller.

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About Potatoes

We grow several kinds of potatoes here on the farm, including yellows, russets, reds, and purples. Which is your favorite? Have you tried them all?

We consider potatoes a “comfort food” and even the scientific name, solanum tuberosum, means “soothing tuber.” Potatoes can sooth and nourish us during the time of year when warmth transitions to cool.

Potatoes are a good source of vitamin B6, essential for the formation of all new cells in the body. They are also rich in vitamins C and B5 (pantothenic acid), potassium, copper, manganese, phosphorus, niacin, and dietary fiber. Most of these nutrients are right near the potato’s skin, so leave it on to take advantage of the humble potato’s great nutrient density.

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Purple Potato Gratin

purple potatoes

Purple potatoes are vibrantly violet on the outside, and white on the inside.

1 1/2 cups milk
1 tablespoon butter
2 tablespoons flour
2/3 cup grated cheddar cheese
2 pounds purple potatoes, unpeeled and sliced thinly
1 cup sliced shallots
1 tablespoon olive oil
4 slices bacon
1/2 cup grated parmesan cheese
Salt and pepper to taste

To make the gratin sauce, place the butter into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute. Whisk in the milk and stir until thickened. Stir in cheese; when melted remove from heat. Salt and pepper to taste.

Sauté the shallots in the olive oil until slightly brown and caramelized. Remove from the pan. Add bacon and cook until cooked through but not crispy (it will get crispy later). Cut bacon into 1-inch pieces.

Grease a shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the shallots over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices. Top with parmesan cheese. Add the bacon over the top. Place into a preheated 350 degree oven for 40 minutes.

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Yukon Potato Pancakes

buggy juggling potatoes

This is a quick and easy go-to recipe in the Buggy household, where they work hard and play hard!

6 medium Yukon gold potatoes, peeled and grated
3 tablespoons organic safflower oil
1 teaspoon salt
Black pepper, smoked paprika, rubbed sage and garlic powder to taste

Peel and thickly grate potatoes, put a hand full of the grated potatoes in the center of a cheese cloth and wring it out to get the excess moisture out of the potatoes, repeat till all the potatoes are dry. Mix with salt, pepper and your choice of herbs and spices.

Warm pan on medium-high, add oil then spread the potatoes evenly over the pan. Flip when golden brown and brown on the other side. Serve with organic ketchup and eggs.

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Potato Soup with Bacon and Asparagus

4 slices thickly cut bacon
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 pounds potatoes, peeled and quartered
2 cups low-fat milk
1 teaspoon ground black pepper
1/4 cup chopped fresh chives (optional)

Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.

Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.

Bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside.

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes; drain.

Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.

Pour milk into a microwave-safe bowl and heat on high until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.

Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes. Sprinkle soup with chives to serve.

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