Tatties & Neeps
The Irish classic!
Ingredients:
2 pounds potatoes, peeled and cubed
2 pounds rutabaga or turnips, peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
Sea salt and fresh ground pepper
Method:
1. Place potatoes and rutabaga or turnips in a large pot; cover with water.
2. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
3. Stir in the scallions, and then season to taste with salt and pepper.
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
Ingredients:
Skagit River Ranch bratwurst links
12 small potatoes
3 cups sauerkraut, drained
1 onion, peeled and thinly sliced
1 tablespoon butter
½ cup dry white wine
1 cup chicken stock or water
1 tablespoon white wine vinegar
Sea salt and fresh ground pepper
Method:
1. Soften the onions and butter in a heavy oven-proof pan, browning the onions lightly. Add the sauerkraut, wine, stock, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 15 minutes. Then add the potatoes to the sauerkraut mixture and cook, covered, for 15-20 minutes or until potatoes are barely tender.
2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.
3. Place the bratwurst in with the sauerkraut and potatoes and put in the oven at 375° for 15-20 minutes covered.
4. To serve, pile the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top. Serve with mustard and red cabbage slaw on the side.
A Taste of Bavaria Recipes
In keeping with the warm, soulful flavors of classic German fare, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links, fresh Jewish rye bread, wholegrain mustard and Kugelhopf cake. Complemented by an array of seasonal all-stars like Huckleberry Gold potatoes, Cara Cara oranges, Delicata Squash, and orchard apples to incorporate into comforting side dishes, this box also includes creamy fromage blanc, our signature apple chutney, farm-fresh eggs, fragrant garden-grown herbs and a medley of radicchio—prost!
Here are a few recipe ideas for the week:
Baked Bratwurst with Apples, Potatoes & Herbs
This inviting main dish is a snap to make; simply toss the perfectly-seasoned ingredients onto a sheet pan and let the oven do the work!
Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Fingerling Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette, this potato salad boasts big, bold flavor.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of Delicata squash.
Thyme-Roasted Apples & Onions
Fresh thyme adds a savory note to sweet roasted apples and caramelized onions.
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
Baked Bratwurst with Apples, Potatoes & Herbs
This inviting main dish is a snap to make; simply toss the perfectly-seasoned ingredients onto a sheet pan and let the oven do the work!
Ingredients:
2 large apples, cored and cut into cubes
1½ pound fingerling potatoes
½ pound baby carrots
1 large red or yellow onion, cut into wedges
2 tablespoon fresh sage, chopped
2 tablespoon fresh rosemary, chopped
2 tablespoon honey
3 tablespoon olive oil
½ teaspoon salt, or to taste)
¼ teaspoon pepper, or to taste
4 links pork Bratwurst sausages
Method:
1. Preheat the oven to 400°.
2. In a large bowl combine the apple cubes, fingerling potatoes, baby carrots, onion, sage and rosemary. Drizzle the honey and olive oil over, season generously with salt and pepper then toss well.
3. Arrange the veggies and apples in a large shallow roasting pan. Arrange the sausages in and around the vegetables. Bake for 30 minutes, or until the produce is golden and tender, and the sausages are cooked through. Serve warm.
