Week 17 Comfort Food

Root Vegetable Pot Pie
5 cups total peeled and chopped root vegetables: sweet potato, potato, celeriac, carrot, parsnip any combination you desire, I like equal amounts
1 large onion, chopped
Olive Oil
1 quart broth (I used lamb, but chicken or vegetable would work great as well)
1 1/2 cups frozen peas
1 Tbsp chopped rosemary
1 1/2 lbs chopped raw chicken
2/3 cup flour
2 cups milk
salt and pepper
chopped parsley
1 sheet frozen puff pastry, thawed
 
Preheat oven to 400 degrees. Coat a large pot or dutch oven with olive oil. Add chopped vegetables and cook 5 minutes. Pour in broth and bring to a simmer. Cook until the vegetables are beginning to soften. Add the peas, rosemary and chicken. Cook until the chicken is cooked through. You may stop now and remove 1/2 as soup or keep going and make 2 pot pies. Slowly whisk the milk into the flour in a separate bowl until well incorporated. Pour this mixture into the pot slowly, stirring as you pour. The sauce will thicken quickly. Remove from heat. Pour into 2 11×7 dishes. Roll out puff pastry until thin enough to cover inside of both pans. Place puff pastry over the pans and tuck in. Slash the puff pastry with a sharp knife to vent. Cook for 20 minutes or until pastry is golden brown. 
 
 
Pan Glazed Celeraic and Carrots
1 Celeriac, peeled and cut into large matchstick (batons)
1 large carrot, peeled and cut into large matchstick
1 Tbsp butter
1-2 tsp sugar
salt 
pepper
chopped parsley, optinal
Place all ingredients in a fry pan. Pour enough water in to 1/2 way up the matchsticks. Heat over medium low heat, swirling the pan occasionally until all water is absorbed and the vegetables are tender and glazed in the butter and sugar (about 10-15 minutes). 
 
 
 
 
Celeraic and Apple Salad
2 Celeraic, peeled and cut into matchstick pieces. 
1 small onion, sliced thin
1/2 cup apple cider vinegar
1 large tart apple, cored and chopped
3 tbsp fresh chives, chopped
Place the Celeraic and onion in a medium sized bowl. Add the apple cider vinegar and let sit about 10 minutes (or up to 2 hours). Add the apple and chives. Stir. 
Whisk the olive oil and mustard in a small bowl until emulsified. Stir into the salad until all is incorporated. 
Great right away, even better the next day. My new favorite way to eat celeraic! 
 
Philly Cheese Steak Sandwiches
1 lb round steak, slice very very thin
3 green and 2 sweet peppers, sliced
4 Tbsp Caramelized onion or 1 onion sliced
3 portobello mushrooms, sliced
salt and pepper
Hoagie Rolls
Cheese Sauce (see below)
Saute the peppers in a pan with olive oil, salt and pepper. Add in the mushrooms and cook until to desired of doneness on the peppers. 
Heat a grill or grill pan over high heat. Add the steak in batches and cook 2-4 minutes for mid rare. 
Slather the bun with caramelized onion and place under broiler for a minutes to toast (watch carefully!). Pile on the peppers and steak. Pour on the cheese sauce. No knife and fork allowed! You must eat this by picking the whole darn thing up and letting it slop all over your plate! 
 
For the cheese sauce:
2 Tbsp butter
2 Tbsp flour
1 1/2 cup milk
4 oz provolone cheese, sliced
1 oz parmesan cheese, sliced
Melt the butter in a sauce pan. Add the flour and stir for about 2 minutes to cook the flour a bit. Slowly whisk in the milk and bring to a simmer. Let the sauce thicken  (will take about 5 minutes). Add the cheese and stir until it is melted. 
 
 
Slow Cooker Root Vegetable Beef Stew
1lb beef stew meat (or roast or steak chopped into cubes)
1 bunch radish, leaves removed, quartered
2 lbs potatoes, cubed
1 bunch carrots, large diced (I left the skin on)
3 large parsnips, large diced
1 small onion, diced
2 cloves garlic, diced
16 oz sliced mushrooms
1 quart diced tomatoes
4 oz tomato paste
1/4 cup flour
1 cup beef broth
1/2-1 cup full bodied red wine
salt and pepper
herbs of choice: I used rosemary and thyme
Place all ingredients in a Slow Cooker (aka Crock Pot) on Low setting for 7 hours. Done! Serve over bread, mashed potatoes, egg noodles, polenta….
Admittedly, this fell just a little flat on flavor. We agreed next time, browning the meat before placing in the crock pot and some cooked bacon would be a good addition along with a dollop of homemade ketchup (see previous post). 
 
Caramelized Onion and Fennel Potato Au Gratin
1 large fennel bulb, bulb only cored and thin sliced
1 large onion, thin sliced
1 tbsp olive oil
1 tbsp butter
1.5 lbs potatoes, sliced thin
1/2 lb grated cheese (I used Cowslip Creamery Phocas cheese, you could use gruyere, swiss or other mountain cheese variety)
More cheese for grating on top
1.5 cups whole milk or cream or combination of both
salt & pepper
In a large fry pan melt butter and add olive oil. Add fennel and onion and cook over medium low heat stirring occasionally until nice golden brown (about 20 minutes). In a bowl toss the potatoes with the cream and cheese. Add in caramelized veg and salt/pepper to taste. Place the potatoes in a 9×13 pan. Grate more cheese on top if desired. Cover top with foil.
Bake in a 400 degree oven until tender when pierced with a fork. Remove foil and let the cheese brown on the top.
Enjoy! This is one of my favorite fall recipes. Great served with a holiday meal! 
 
Warm and Cold Root Veg Salad
Mix and Match your veg in this salad. Use celeraic if you have it or daikon. 
 
For Warm Veg
1 small bunch carrots, cut in half lenghwise
3 radishes, cubed
3 beets, cooked and cubed
1/2 turnip, cubed
1 tbsp honey
3 cups vegetable broth
1 clove garlic
sprig thyme
Place all ingredients in a pan (except beet which should already be cooked). Bring to a boil and simmer stirring occasionally until a syrup forms and vegetables are tender. 
 
For the dressing:
1 cup plain yogurt
1/4 cup chopped parsley (or top of parsley root)
2 tbsp walnut oil
2 tbsp olive oil
1/4 cup toasted walnuts
1/2 lemon, juiced
Whisk all ingredients together
 
For the raw veg:
2 radishes, sliced very thin
1/2 turnip, sliced very thin
 
Strain cooked vegetables and arrange on a platter with the beets. Drizzle with most of the dressing. Sprinkle with raw veg. Serve. 
 
Roasted Brussels w/leeks and garlic
 
 
 
1 Brussels Sprout stalk, brussels removed and cut in halp
1 or 2 large leeks, white and a few inches of the green part sliced thin
2 garlic cloves, minced
olive oil
salt and pepper
Toss the brussel sprouts, leeks and garlic cloves in a bowl with enough olive oil to coat (about 2 Tbsp). Sprinkle with salt and pepper. 
Place in a single layer on a baking pan. Place pan in a 450 degree oven. About 15 minute total cooking time…Now, you need to check these frequently because the top layers of the brussels will turn from golden to burnt in a matter of minutes at the end (and the garlic will go fast at the end as well). I like to enjoy the first crunchy layer of leaves from the brussels myself then place the pan back in the oven to cook them a little longer. 
 

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This entry was posted in beets, brussels sprouts, carrots, celeriac, daikon, dairy free, fennel, garlic, parsley root, parsnips, peas, radishes, turnips, vegan, vegetarian. Bookmark the permalink.

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