2 Tbsp. butter or vegetable oil
1 large leek, washed thoroughly & sliced thin (or 1 large onion, chopped)
1 large or 2 medium celeriac, peeled & cut into 1-inch cubes
1 1/2 lbs. sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 tsp. salt
1/2 tsp. ground allspice or nutmeg
4 cups water or unsalted vegetable broth
1 cup apple cider
1 cup light cream or milk (optional)
Salt and pepper to taste
1/4 cup toasted pecans or almonds, chopped coarsely
Heat the butter or oil in large pan over medium-low heat. Sauté the onions, stirring occasionally for about 10 minutes, or until lightly browned. Add the celeriac, sweet potatoes, and salt. Cover and cook, tossing a few times, for about 10 minutes. Add the allspice or nutmeg and stir for another minute. Pour in water and apple cider. Increase heat and simmer for about 30 or 40 minutes, until very tender. Cool to lukewarm, & purée in a blender or food processor and return to the pot (or use a stick blender to purée the soup in the pot.) Stir in the cream or milk. Salt and pepper to taste. Serve warm and add nuts. Serves 6.
(from The Genesis Farm Cookbook)
Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts
WINTER VEGETABLE CHOWDER
1 tsp. canola oil
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
½ cup sweet red or green pepper, chopped’
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (beet green, turnip green, Asian green, cabbage)
1 cup unsweetened soymilk
Salt and pepper to taste
Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3 to 5 minutes. Drain and set aside. Purée soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serves 6.
(from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
½ cup sweet red or green pepper, chopped’
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (beet green, turnip green, Asian green, cabbage)
1 cup unsweetened soymilk
Salt and pepper to taste
Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3 to 5 minutes. Drain and set aside. Purée soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serves 6.
(from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.
SWEET POTATO FRIES
2 lb. sweet potatoes, peeled
vegetable oil for frying
coarse salt
Slice into 1/4-inch sticks. Put the sweet potatoes in a saucepan, cover with cold water by a least an inch, and bring to a boil. Reduce the heat to medium and simmer until crisp-tender, about 3 minutes. Drain and dry thoroughly on towels. Heat at least 3-inches of oil in a deep pot to 360 to 365 degrees, and heat slotted spoon or skimmer with it. Drop the sweet potatoes by large handfuls into the oil. Cook, stirring a few times, until the sweet potatoes are deeply golden, about 4 minutes. Lift the fries out with a slotted spoon and drain on paper towels. Sprinkle with salt (or try cayenne pepper) and serve immediately.
(One Potato, Two Potato by Roy Finamore with Molly Stevens)
vegetable oil for frying
coarse salt
Slice into 1/4-inch sticks. Put the sweet potatoes in a saucepan, cover with cold water by a least an inch, and bring to a boil. Reduce the heat to medium and simmer until crisp-tender, about 3 minutes. Drain and dry thoroughly on towels. Heat at least 3-inches of oil in a deep pot to 360 to 365 degrees, and heat slotted spoon or skimmer with it. Drop the sweet potatoes by large handfuls into the oil. Cook, stirring a few times, until the sweet potatoes are deeply golden, about 4 minutes. Lift the fries out with a slotted spoon and drain on paper towels. Sprinkle with salt (or try cayenne pepper) and serve immediately.
(One Potato, Two Potato by Roy Finamore with Molly Stevens)
GYPSY SOUP
1 Tbs. olive oil
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 green or red pepper, chopped
1 Tbs. tamari
1 15 oz can garbanzo beans
3 cups stock or water
In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so - until the vegetables are tender. Add tamari and serve.
*Tip: This soup freezes well. You can also throw in greens at the end, such as TATSOI or KALE or CABBAGE.
(from Moosewood Cookbook by Molly Katzen)
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 green or red pepper, chopped
1 Tbs. tamari
1 15 oz can garbanzo beans
3 cups stock or water
In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so - until the vegetables are tender. Add tamari and serve.
*Tip: This soup freezes well. You can also throw in greens at the end, such as TATSOI or KALE or CABBAGE.
(from Moosewood Cookbook by Molly Katzen)
SWEET POTATO, BROCCOLI, AND TOMATO STEW
2 Tbsp. olive oil
1 large onion, sliced
4 cloves garlic, thinly sliced
1- 28 oz. jar stewed tomatoes (or 3 to 4 cups cut up fresh ones)
2 cups cooked or canned garbanzo beans, drained
1 ½ cups chicken or vegetable stock or water
3 medium sweet potatoes (about 1 pound, cubed)
1 medium head broccoli, cut into large chunks (about 2 cups)
Freshly ground pepper
Salt
Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste. Serves 4.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)
1 large onion, sliced
4 cloves garlic, thinly sliced
1- 28 oz. jar stewed tomatoes (or 3 to 4 cups cut up fresh ones)
2 cups cooked or canned garbanzo beans, drained
1 ½ cups chicken or vegetable stock or water
3 medium sweet potatoes (about 1 pound, cubed)
1 medium head broccoli, cut into large chunks (about 2 cups)
Freshly ground pepper
Salt
Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste. Serves 4.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)
WINTER LENTIL SOUP
4 leeks, white and light green parts only
1 bunch kale
1 tbs. olive oil
1 (28 oz.) can whole tomatoes, drained (or 1 qt. canned, frozen, or fresh Tantre tomatoes)
6 cups water
2 sweet potatoes, peeled and cut into 1/2-inch dice
1/2 cup brown lentils
1 tbs. fresh thyme leaves
2 tsp. kosher salt
1/4 tsp. black pepper
12 fresh basil leaves (optional)
1/4 cup (1 oz.) grated parmesan (optional)
Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, slat, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the parmesan (if using).
(contributed by CSA member, Carrie Sercel)
1 bunch kale
1 tbs. olive oil
1 (28 oz.) can whole tomatoes, drained (or 1 qt. canned, frozen, or fresh Tantre tomatoes)
6 cups water
2 sweet potatoes, peeled and cut into 1/2-inch dice
1/2 cup brown lentils
1 tbs. fresh thyme leaves
2 tsp. kosher salt
1/4 tsp. black pepper
12 fresh basil leaves (optional)
1/4 cup (1 oz.) grated parmesan (optional)
Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, slat, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the parmesan (if using).
(contributed by CSA member, Carrie Sercel)
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