Parsnip Gratin  

In large heavy saucepan, heat cream to boil, add parsnips and cook until almost tender, about 10 min. Remove w slotted ladle and arrange them evenly in large ovenproof gratin dish. Set aside. Add nutmeg, salt and pepper to the cream and cook over medium heat until reduced by half. Pour cream over parsnips. Bake in preheated 350 oven until golden, about 8 min.

 

Heavy Cream

2

qts

 

Parsnips

12

peeled and sliced

 

Nutmeg

0.5

tsp

 

 

Parsnips 'n Bacon

Place parsnips in steamer or saucepan w 1/2" boiling salted water; steam 10-12 min or until fork tender. Remove from steamer, drain. Meanwhile, in small skillet, fry bacon until lightly browned; remove and reserve. Drain fat, leaving 3T in skillet. Add sugar, simmering, stirring constantly, until sugar dissolves. Add water and vinegar; bring to boil, stirring constantly. Remove from heat, cool slightly. Slowly beat in egg, a little at a time. Mix well, return to heat; stir constantly until mix thickens. (Do NOT boil, or egg will curdle.) Add bacon pieces and parsnips.

 

Parsnips

1

lb, peeled and sliced

 

Bacon

0.25

lb, diced

 

Sugar

2

T

 

Water

0.33

c

 

Vinegar

1

T

 

Egg

1

lightly beaten

 

 

Parsnips w Roasted Garlic Puree

4

 Place parsnips in a large saucepan and cover w water. Bring to boil over medium high heat. Reduce heat and simmer for 5 min. Add potatoes and cook until parsnips are soft, about 15 min. Drain well and pass vegetables through a ricer into a medium bowl. Stir roasted garlic and milk into puree until well combined. Add salt and pepper to taste. Serve immediately.

 

Parsnips

4

large, peeled & cut into .5" rounds

 

Potato

2

lg baking, peeled and cubed (.5")

 

Garlic

10

large cloves, roasted & peeled

 

Milk

0.5

c lo fat

 

 

Parsnips, Pureed

Peel cooked parsnips and puree in food processor w salt, sugar, melted butter, cream and Madeira, and whip together w spatula or whisk. Spoon puree into a 1 qt baking dish, dot w butter and sprinkle w crumbs or chopped nuts. Bake at 350 for 20-30 min.

 

Parsnips

3

lb, cooked

 

Sugar

1

tsp

 

Butter

0.75

c, melted

 

Heavy Cream

3

-4 T

 

Wine, Madeira

0.25

c

 

Butter

for top

 

Crumbs, Bread

2

T or finely chopped nuts

Parsnips, Roasted w/ Horseradish Herb Butter  Serves 4
Preheat oven to 400. In a roasting pan, toss the parsnips w olive oil and season w s&p. Add stock, cover w foil and roast, stirring once or twice, until parsnips are tender and stock has evaporated, about 1 hour. Meanwhile, in bowl, mix remaining ingredients. Toss w warm parsnips and serve.
 

 

Peas, Creamed w Mint  Serves 6
Cook fresh peas 3-5 min, then drain. Briskly simmer cream w 1/4 c mint in 1-1.5 quart saucepan until slightly thickened and reduced to about 1/2 c, 4-5 min. Pour through a fine mesh sieve into a bowl, pressing on and discarding mint. Cook celery and onion in butter in 4-5 qt heavy saucepan over moderate heat, stirring until softened, 4 min. Add peas and cook, stirring, until heated through, 3-5 min. Stir in cream, salt and pepper and briskly simmer, uncovered, stirring occasionally, until peas are well coated, 1 min. Stir in remaining 2T mint and salt.

 

Peas, Sugar Snap w Pea Shoots, Peas, & Baby Onions  Serves 8

Boil pearl onions in salted water 15 min and drain in colander. Rinse under cold water, then peel. Cook scallions and sugar snaps in large pot of boiling salted water 1 min. Add shelled peas and pearl onions and cook 1 min more, or until all vegetables are crisp-tender. Drain vegetables and toss w pea shoots, butter, and salt and pepper.

 

Onion

10

oz pearl, root ends trimmed and cut w an X

 

Onions, Green

2

bunches

 

Peas

1

lb sugar snap, trimmed

 

Peas

1

lb fresh (1 c)

 

Peas

0.25

lb flowering shoots in 3" lengths

 

Butter

1

T unsalted, softened

 

Peppers, Roasted & Stuffed w Cherry Tomatoes

8

 Preheat oven to 425 and lightly oil a large shallow baking pan. Halve bell peppers lengthwise and discard seeds & ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Mix tomatoes, onion, and chopped basil. Finely chop garlic and toss w tomato mix and 2T oil. Divide among peppers and roast in upper third of oven until peppers are tender, about 20 min.

 

Peppers, Red

4

 

Tomatoes, Cherry

1

pt, halved

 

Onion

1

medium chopped

 

Basil

1

c, packed fresh

 

Garlic

3

cloves

 

Olive Oil

3

T

 

 

Pumpkin, Baked w Applesauce

 Heat oven to 500. Sprinkle the inside of the pumpkin w s&p OR brown sugar and nutmeg. Spoon 1/4 c applesauce into each pumpkin. Dot the top of each with butter, if desired. Top w reserved "lids". Bake until pumpkins are tender and the filling is hot, 50-60 min. If desired, serve w a dollop of whipped cream, crème fraiche or sour cream and grate fresh nutmeg over top.

 

Pumpkin

4

miniature, tops sliced off & reserved, seeded

 

Applesauce

1

c

Pumpkin, Swiss  Serves 4
Preheat oven to 350. Carefully cut a 1-inch slice off the top of the pumpkin. Reserving the top, scoop out and discard the seeds and strings. Make 3 layers each of toast and cheese in the pumpkin cavity, alternating layers and ending w cheese. Whisk together the half-and-half, eggs salt, pepper and nutmeg and slowly pour the mix into the pumpkin. Replace the top of the pumpkin and bake on a shallow baking pan in the middle of the oven until the pumpkin is tender, about 2 hours. Serve by scooping out the pumpkin flesh w the bread and cheese.

 

Pumpkin Souffles
Preheat oven to 350. Place uncut pumpkins in large shallow dish and add 1 inch water. Cover with foil and bake 45 minutes, til tender. Let cool. Reheat oven to 375. With paring knife, remove tops from pumpkins. Remove and discard seeds; then scoop out flesh, leaving 1/4 inch shells. Place pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into flesh and placing whites in separate bowl. Stir flour and baking powder into pumpkin mix, then stir in cheese. Season w s&p. Whip egg whites into stiff peaks. Fold into pumpkin mix. Spoon into shells. Place on baking sheet and bake 12-15 min or until puffed and set.

Pumpkin	8	mini
Egg	4	large
Flour	4	tsp
Baking Powder	0.25	tsp
Cheese, Cheddar	3	oz habanero diced

 

Pumpkin, Roast w Cheese Fondue  Serves 8

Preheat oven to 450F w rack in lower third. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 min.  Transfer to a rack to cool.  Remove top of pumpkin by cutting a circle 3” in diameter around stem w small sharp knife.  Scrape out seeds and loose fibers. Season inside w .5 tsp salt.  Whisk together cream, broth, nutmeg, 1 tsp salt and ½ tsp pepper in bowl.  Mix together cheeses in another bowl.  Put a layer of bread in bottom of pumpkin, cover w about 1 c cheese and about ½ c cream. Continue layering until ;pumpkin is filled to about ½ inch from top, using all of cream mix. Cover w top and put in an oiled small roasting pan.  Brush outside w olive oil.  Bake until pumpkin is tender and filling is puffed 1 ¼ to 1 ½ hours (can be filled 2 hrs before baking and chilled)

 

 

Ratatouille   Serves 6 

Place eggplant in large colander set over large bowl; sprinkle w 2 tsp salt and toss. Let stand at least 1 hr and up to 3. Rinse under running water to remove salt. Spread in even layer on triple thick paper towels; cover w another triple thickness. Press firmly w hands until eggplant is dry and feels firm and compressed. Adjust one oven rack to upper-middle position and second rack to lower-middle position; heat to 500. Line 2 rimmed baking sheets w foil. Toss eggplant, zucchini and 2 T oil together in large bowl, then divide evenly between baking sheets in single layer. Sprinkle w salt and roast, stirring every 10 min, until well browned and tender, 30-40 min, rotating pans halfway through. Set aside. Heat remaining 2 T oil in heavy bottomed Dutch oven over med until shimmering. Add onion; reduce heat to med-lo and cook, stirring frequently, until softened and golden brown, 15-20 min. Stir n garlic and cook until fragrant, about 30 sec. Add tomatoes and cook until they release their juices and begin to break down, about 5 min. Add roasted vegs, stirring gently but thoroughly and cook until just heated through, about 5 min. Stir in parsley, basil and thyme. Can be covered and refrigerated up to three days.

 

 

 

Red, White & Green Casserole 

Drop 1 tsp oil into bottom of shallow glass or ceramic dish and rub around with paper towel. Arrange half the onion slices on the bottom. Combine the remaining ingredients in bowl (except the onions and oil); season with salt and pepper and spread over onions. Spread the remaining onion rings over the top and drizzle with oil. Cover with plastic wrap and microwave for 20 min or until vegetables are tender. If using conventional oven, cover w foil and bake at 350 for 1.25 hours, removing foil and cooking uncovered for an additional 15 min.

 

Olive Oil

3

tsp

 

Onion

2

med., sliced .25" thick

 

Potato

1

lb, peeled & sliced

 

Zucchini

6

small, sliced

 

Tomato

2

lg, cubed

 

Pepper, Green

2

1 red, 1 green, sliced

 

Garlic

2

cloves, chopped

 

Parsley

2

T, chopped

 

Fennel

1

T chopped fresh or 1 tsp seed

 

Salt

 

Pepper

 

 

Rumanian Ghivetch

Layer vegetables in a 3 or 4 qt casserole and sprinkle each layer w a little salt. Heat hot sauce, stock, olive oil and garlic. Add to casserole. Sprinkle dill over top and bake at 350 until all vegetables are tender, about one hour. Serve lukewarm or hot.

 

Potato

1

diced

 

Carrots

1

sliced

 

Eggplant

1

pared & cubed

 

Tomato

17

oz can plum, drained

 

Squash

1

yellow, sliced

 

Onion

1

sliced

 

Peas

0.5

c

 

Beans, Green

0.5

c

 

Celery

2

ribs, sliced

 

Hot Sauce

0.5

tsp

 

Stock

1

can, beef

 

Olive Oil

0.33

c

 

Garlic

1

clove, crushed

 

Dill

1

tsp dried

 

 

Russian Casserole 

In a saucepan, cover cabbage w cold water. Bring to boil and cook 2 min. Drain well. Stir in 2 T butter, salt and pepper. Add tomato sauce, sour cream, onion, and liquid from mushrooms. Place half of cabbage mix in well buttered 1.5 qt casserole. Top w mushrooms and dill pickles. Add remaining cabbage. Top w bread crumbs tossed w 2 T melted butter. Bake at 375 for 25 min.

 

Cabbage

4

c shredded

 

Butter

4

T

 

Tomato Sauce

8

oz

 

Sour Cream

1

c

 

Onion

0.5

c chopped

 

Mushrooms

6

oz can slices

 

Pickles

0.5

c dill, julienned

 

Crumbs, Bread

1

c fresh