Cilantro- Rutabaga Mash

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Here’s a simple recipe to help you enjoy the final root vegetables hanging on from winter. The cilantro and lime give the rutabagas a great, fresh boost. The coconut milk and lime also counter the bitterness that rutabagas often have. This has quickly become a favorite in my house. It’s great served as a mash with roasted chicken or lamb, or you can thin it out with more coconut milk to create a sauce for roasted veggies or fish. Either way, it’s easy peasy and super delicious!

Cilantro-Rutabaga Mash

2 pounds rutabagas, peeled and cut into medium pieces
Zest and juice from 1 lime (about 2 tablespoons)
1/4 cup coconut milk
1/2 cup cilantro, roughly chopped
1 garlic clove, minced
Salt to taste

  1. Place rutabagas in a pot with enough water to cover by an inch or two. Add a large pinch of salt and bring to a boil. Reduce heat to a simmer and cook rutabagas until easily pierced with a fork (they should turn more yellow than when they were raw). When the rutabagas are cooked, drain off the water.
  2. Place warm rutabagas in a food processor with remaining ingredients and blend until smooth.
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Cauliflower and Cardamom Soup

Cauliflower SoupHappy First Day of June! As seems to be typical in Seattle, the first day of the month greeted us with rain and in my book that calls for a simple weeknight soup.

A note about dried spices: the longer you keep them in your cupboard, the less potent they become. I always buy whole spices and when I need them, I grind them in a repurposed coffee grinder. This ensures the spices will have more flavor. If you insist on using that old bottle of cardamom from the back of the pantry, you may find that you need to add a bit extra to this recipe.

In this recipe I dry roast the cauliflower before adding it to the soup. This caramelizes it a bit first, giving it a lovely rich flavor.

Ingredients:

1 head cauliflower, leaves removed, head & stem chopped into bite sized pieces
1 tablespoon olive oil or butter
1 medium onion, diced
2 cloves garlic, roughly chopped
1/2 teaspoon ground cardamom
1 pinch lavender
32 oz chicken or vegetable stock
1 lime, juiced
salt to taste
sour cream & cilantro for garnish

Method:

  1. Preheat the oven to 400*. Place chopped cauliflower on a baking sheet and sprinkle with a bit of salt. Place it in the oven and cook until edges of cauliflower are lightly browned, about 15 minutes.
  2. Meanwhile in a medium pot, heat the olive oil over medium-low heat and add the onions. Sweat the onions until they become translucent. Add the garlic, cardamom, and lavender and stir until they become aromatic.
  3. Add the cauliflower and chicken/veg stock. Bring everything to a simmer and cook for 10 minutes.
  4. Use an immersion blender to puree the soup (or blend in a traditional blender in several batches according to the blender’s hot liquid capacity).
  5. Once the soup is blended, stir in the lime juice and season with salt to your tastes. Serve with a dollop of sour cream and a sprig of cilantro or parsley.

Modifications: This soup would also work well if you replaced the cauliflower with celery root or parsnips. Have fun!

Indian Inspired Spinach, Dandelion Greens, and Potatoes

Saag

Welcome to Week 1 of the Late Spring CSA session at Jubilee! If you’re just now beginning to follow along, take some time to explore this space. The links to the right should help you find recipes for particular ingredients. If you have any questions or just want to say hi, click the contact link above! I’d love to hear from you! If you’d like more resources or websites about local food in the Northwest, check out some of the links.

Now back to our regular programming…

Dandelion greens are a nutritional powerhouse, full of Vitamins A and C, with plenty of fiber and potassium. They cook down much like spinach, so I have combined them in this recipe. If dandelion greens are not available, double the amount of spinach. You’ll notice I’ve instructed you to leave the stems on the cilantro – this is where all the flavor is, so I like to incorporate them whenever possible. If you’re not a huge cilantro fan, just use the leaves or omit them entirely.

Ingredients:
1 bunch spinach, washed, trimmed, and roughly chopped
1 bunch dandelion greens, washed, trimmed, and roughly chopped
1 large onion, peeled and cut into a small dice
2 garlic cloves, peeled and minced
6 tablespoons butter or canola oil, divided
1 jalapeno, seeds removed & finely chopped
1/2 inch ginger knob, peeled and grated
1 teaspoon garam masala spice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup water
1/2 cup plain yogurt
salt to taste
1 pound fingerling potatoes, cut into 1 inch pieces
1 teaspoon turmeric
1/4 bunch cilantro, roughly chopped with stems

Method:
In a medium pot, combine potatoes with enough water to cover by 1-2 inches and bring to a boil. Keep an eye on these. When they are easily pierced with a fork, they are done. Drain the water and set aside. In a large skillet (preferably cast iron), heat 2 tablespoons of butter or oil. Add turmeric, then add potatoes. Saute until slightly crispy on the outside. Remove from heat and set aside.

Meanwhile, in a large, non-stick skillet, heat the butter or oil over medium heat. Add the onion, garlic, jalapeno, and ginger and saute until caramelized. This should take about 15 minutes. If it gets dry add, some water one tablespoon at a time. Add the garam masala, cumin, and coriander and cook until fragrant, about 3 minutes. Add the spinach and dandelion greens, stirring well with a pinch of salt and about 1/2 cup of water. Cook for about 5 minutes. Remove from heat, stir in yogurt, and add potatoes. Serve with basmati rice and top with fresh chopped cilantro.