Pan-Braised Radishes & Greens
Pan-braising radishes mellows their spice, lending tender texture to this side dish.
Ingredients:
1 large bunch radishes with greens*
1 shallot, minced
4 teaspoons butter
Water
Sea salt and fresh ground pepper
¼ cup fresh parsley or tarragon, chopped
Method:
1. Trim greens from radishes, leaving a bit of the green stem intact. Place greens and radishes in a large bowl of cold water and let soak for at least five minutes. Remove greens and set in a colander to drain. Dry off radishes and slice in half.
2. In a large sauté pan, melt three teaspoons of the butter and sweat the minced shallots over medium heat for a minute or so. Add radishes to the pan, season with a pinch of salt and pepper. Pour in water to almost cover the radishes. Bring to a simmer, partially cover the pan, and cook until the radishes are knife tender, about 5 to 8 minutes. Remove lid and add the greens to the pan. Cover and cook for a minute or two more, until the greens have somewhat wilted. Transfer greens and radishes to a large serving bowl, leaving juices remaining in pan.
3. Bring juices to a simmer, and reduce until no more than a quarter cup remains. Add a teaspoon more of butter and stir to incorporate it with the juices.
4. Finely chop the herbs and add it to the bowl. Pour reduced juices over top and toss to coat. Season to taste with salt and pepper as necessary.
*Feel free to use a mixture of this week’s trio of radishes for a beautiful array of color!
Butter-Braised Turnips
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
1 pound turnips, green tops removed, washed and roughly chopped
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large saucepan, then and add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.
3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 5 minutes, or until stock has started to be absorbed by turnips. Add the turnip greens and simmer another 5 minutes, or until all the stock has been absorbed and the greens are wilted and tender. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
Marching Towards Spring Recipes
From the valiant and vivid purple crocuses peeping out of the soil to the first of the spring crops, the month of March is giving us some most welcome glimpses of the changing seasons. Thus, this week’s box is full of such winter favorites as beets, Kakai hulless squash and parsnips, while including the tender pea shoots, baby carrots, green onions and leeks that nod to the approaching spring. Rounding out this bright lineup, you’ll also find farm-fresh eggs, Pain au Levain bread, a silky, smooth Washington red wine, graham crackers in fun animal shapes and a beautiful hunk of farmstead cheddar cheese from Duvall’s own Cherry Valley Dairy. Enjoy!
Here are a few recipe ideas for the week:
Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious with crostini or pita crisps!
Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your table!
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots, squash and parsnips.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.
Ingredients:
4 carrots, peeled and sliced into ½-inch-thick pieces
4 large radishes, quartered
1 large rutabaga, peeled and cut into 1-inch pieces
1 head red cabbage, cored and coarsely chopped
1 small onion, peeled and thinly sliced
1 sweet apple, peeled, cored and cut into 1-inch pieces
1 pear, peeled, cored and cut into 1-inch pieces
2 tablespoons butter
2 tablespoons olive olive
2 garlic cloves, crushed
½ cup chicken stock or water
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. In a large, deep skillet, melt the butter in the olive oil. When the foam subsides, add the onion, carrot, radish, rutabaga, cabbage, apple and garlic. Season with salt and black pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes. Add the chicken broth and bring to a boil. Cover and braise in the oven for 25-30 minutes, until tender.
2. Remove from the oven, stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.
