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Sauteed Green Cabbage and Creamy Cabbage and Potatoes
Sautéed Green Cabbage
INGREDIENTS
DIRECTIONS
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. Melt butter in a large sauté pan over medium-high heat. Add the cabbage, salt, and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
Creamy Cabbage and Potatoes
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°F. Heat a bit of olive oil in a pot (large enough to hold the cabbage) over medium heat. Add 2 tablespoons butter, and when its foam subsides, add the onion slices. Toss to coat with fat and cook, stirring occasionally, until the onions are soft and just beginning to color, about 10 minutes. Stir in 1 teaspoon salt and 1/4 teaspoon pepper and then toss in the cabbage. Continue to stir until the cabbage and onions are completely mixed and the cabbage is beginning to wilt. Pour in the vinegar and a tablespoon of water, cover the pot, and turn the heat to low. Cook for about 10 minutes, stirring once or twice, until the cabbage is tender enough to eat.
Peel the potatoes and mash them roughly with a fork or your fingers. Melt the remaining tablespoon butter in a 10- or 12-inch skillet over. Add the flour all at once, turn the heat to medium low, and cook, stirring constantly, for about 2 minutes. Stir in the milk, raise the heat a bit, and cook until the mixture thickens, a few minutes. Stir frequently to break up lumps and prevent the mixture from sticking to the skillet. Turn the heat off under the skillet and stir the potatoes into the sauce. Season with a few gratings of nutmeg, if you like, and then stir in the cabbage and onions. When the contents of the skillet are thoroughly mixed up, smooth the top with your spoon and bake for 15 to 20 minutes.
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Parsnip, Potato, Apple and Leek Soup
Parsnip, Potato, Apple and Leek Soup
INGREDIENTS
DIRECTIONS
Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
To make leek garnish:
In a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.
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Roasted Parsnips with Rosemary and Carrot and Parsnip Fries
Roasted Parsnips with Rosemary
INGREDIENTS
DIRECTIONS
Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.
Carrot and Parsnip Fries
INGREDIENTS
DIRECTIONS
Preheat oven to 400 degrees with rack in center of the oven. Peel carrots and parsnips and halve crosswise. Slice lengthwise into 1/4-inch-thick planks. Slice lengthwise again to make 1/4-inch-thick fries. Place on a rimmed baking sheet and toss with oil, salt, and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes.
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