Sweet and Savory Roasted Root Vegetable Dip

This recipe which will be sampled during the pick-up, amended to include kohlrabi, radish and turnips, with carrots for dipping:

Ingredients

• 3 medium sized golden beets, trimmed, peeled, and cut into quarters
• 6 large carrots, trimmed, peeled, and halved
• 3 tbsp. + ½ c. extra virgin olive oil, divided
• sea salt, to taste
• 1 medium sized head of garlic, end cut off
• 1 tbsp. honey
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• ⅛ tsp. smoked paprika
• zest of 1 lime
• 2 tbsp. fresh lime juice
• 1 large or 2 small bread boules, for serving
• ¼ c. crumbled feta cheese, for garnish
• 2 tbsp. fresh flat leaf parsley, minced, for garnish
• 1 tbsp. fresh chives, minced, for garnish
• pita, naan, flatbreads, or french rounds, for serving

Instructions:

• Preheat oven to 400°F.
• Toss beets and carrots with 2 tbsp. oil, and sprinkle with sea salt. Wrap garlic in foil packet and drizzle with 1 tbsp. oil before sealing. Arrange veggies and garlic on rimmed baking sheet and roast 45 minutes or until vegetables are tender and edges are golden brown, flipping veggies halfway through cooking.
• When garlic is cool enough to handle, squeeze cloves out of papery skin and set aside. Place beets, carrots, and garlic in a food processor and pulse until broken down a bit. Then, with processor running, drizzle in ½ c. oil, honey, ¼ tsp. sea salt, cumin, coriander, smoked paprika, and lime zest and juice. Season with sea salt, to taste.
• Transfer mixture to a serving bowl and top with feta, parsley, and chives. Serve with pita, naan, flatbreads, or The Fresh Market French Rounds.

https://www.thefreshmarket.com

Garlic Chive Butter

Ingredients:

• 1/2 cup butter (1 stick, softened)
• 1 small clove garlic (minced)
• 1 tablespoon chives (chopped)

Instructions:

• Cream the butter, garlic, and chives together in a bowl or container you will be storing the butter in.
• Cover the herb butter and store in the refrigerator for 3 hours before use.
• The butter will keep for several days, but it is doubtful it will last that long.

thespruce.com/garlic-chive-butter-recipe-427816

 

Leek Chips

This recipe will be available for taste testing at the Pick-up this week, thanks to shareholder Tanya Rotenberg!

Yield: About 2 cups

Leek rings are dried out and crisped in the oven – reminiscent, in a (very) loose way, of those French-fried onion rings retro cooks used to decorate green bean casseroles.

Warning: These are addictive as a snack or nibble with cocktails – or as a topping to other dishes. You might need to make them often. Store in a covered container at room temperature.

Ingredients:

1 tablespoon extra-virgin olive oil
2 medium-sized leeks (1 1/2-inch diameter)
Salt
Freshly ground black pepper

Directions:

Preheat oven to 250°F. Line a large baking try with foil and coat with the oil.
Remove and discard the dark green leaves from the leeks. Slice off about 1/4-inch from the root end as well. (You'll want the white and pale green portions only.) Use a very sharp knife to cut the leek into 1/4-inch slices, then transfer them to a large bowl of cold water. Use your fingers and thumb to separate the slices into rings, then swish the pieces around vigorously to remove any sand or grit that might be hiding between the layers. With your hands or a large slotted spoon, lift the leek rings out of the water and transfer them to a colander in the sink. Drain thoroughly, then pat dry with a clean kitchen towel or paper towels.
Distribute the leek rings onto the prepared baking tray, and toss to coat with the oil. Bake, stirring occasionally, until golden brown and crisp. (Note that some rings may be ready to remove at 30 minutes, others may take up to 60 minutes or longer Ð just remove them as they are done.)

Transfer the finished "chips" to a plate, season to taste with a little salt and pepper, and serve at room temperature. These taste best within a few hours of being made.

http://www.molliekatzen.com/recipes/greenbeans_amandine.html

Kohlrabi Purée

This recipe was available for taste testing at last week's Pick-up, thanks to shareholder Tanya Rotenberg!

Look for kohlrabi bulbs that are about 2½ inches in diameter. Any larger and the skin may toughen and need to be peeled, and the insides can be woody. Freshly picked kohlrabi will keep for several weeks in the refrigerator. You'll need both the bulb and the leaves for this recipe.

I've adapted the recipe slightly, mostly because I'm not the type of person who ever has 3 Tablespoons of chicken stock or 1 Tablespoon of lemon juice hanging around in the fridge. The mushrooms do add a nice flavor, but I've left them out before, and the purée still tasted delicious.

Ingredients:
4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces cultivated mushrooms (I used Baby Bellas), quartered
3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
Salt and pepper to taste

Instructions:
1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. But the bulbs into 1-inch chunks.

2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.

3. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Don't let the garlic brown.

4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.

5. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and the cream (or whatever substitute you're using). Purée until smooth. Salt and pepper to taste.

6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes. Serve warm.

http://farmgirlfarerecipes.blogspot.com/2011/06/kohlrabi-puree.html