Kara Gilbert Kara Gilbert

Creamed Spinach And Parsnips

originally posted January 6, 2021

Recipe amended from https://www.foodandwine.com/recipes/creamed-spinach-and-parsnips

Ingredients

  • 2 tablespoons unsalted butter 

  • 1 tablespoons vegetable oil 

  • 1 pounds small parsnips, cut into 3/4-inch pieces 

  • 1 large shallots, thinly sliced 

  • 1/2 cup broth 

  • 1/2 teaspoon chopped thyme 

  • Salt and freshly ground pepper 

  • 3/4 pounds spinach (10 cups) 

  • 1 tablespoons all-purpose flour 

  • 1 cups half-and-half or whole milk 

  • 1/4 teaspoon freshly grated nutmeg

Preparation

  1. In a large, deep skillet, melt 1 tablespoon of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.

  2. Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.

  3. In a medium saucepan, melt the remaining 1 tablespoon of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.

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Elaine Walker Elaine Walker

Indian-Style Mustard Greens

Indian-Style Mustard Greens

Adapted from Food and Wine

  • 1 1/4 pounds mustard greens, stemmed and chopped
  • 1/2 pound cleaned spinach
  • 2 tablespoons cornmeal
  • 6 garlic cloves, chopped
  • 4 jalapeños, seeded and finely chopped
  • One 2-inch piece of fresh ginger, peeled and chopped
  • 2 red onions, finely chopped
  • 1/4 cup vegetable oil
  • Salt
  1. Salt a large pot of water and bring it to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds.
  2. Drain the greens, transfer to a food processor and puree. Sprinkle cornmeal over the greens and pulse to combine.
  3. Transfer the pureed greens to a bowl. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop. 
  4. Heat oil In a large nonstick skillet. Add the garlic-onion mixture and cook over moderate heat, stirring frequently, until lightly browned, about 5-7 minutes.
  5. Add the pureed greens and cook for an additional 4 minutes, stirring occasionally.Add about 1/4 cup of water if the greens look dry.
  6. Season with salt and serve.

 

 
 
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Elaine Walker Elaine Walker

Eggplant Manicotti

Eggplant Manicotti

  • 1 lb eggplant
  • 1½ cups ricotta cheese
  • 1 cups mozzarella, grated 
  • ½ cups parmesan, grated plus extra for 
  • ¼ cups basil leaves, shredded
  • 4 tablespoons olive oil
  • ½ cups spinach, chopped
  • 2 cups tomato sauce*
  1. Preheat the oven to 350 degrees.
  2. Cut the eggplant lengthwise into 1/4-inch thick slices and generously salt both sides of each slice. Let the salt draw out the moisture from the eggplant for 20 minutes.
  3. In a large bowl, fold together all three cheeses with about half of the basil, spinach and 3 tablespoons of the olive oil.
  4. Rinse the eggplant slices and pat dry with a paper or kitchen towel.
  5. Brush each slice, front and back, with the remaining olive oil and arrange on a baking sheet. Roast for 10 minutes to make the slices more tender and pliable then cool on the baking sheet.
  6. Add about 2 teaspoons of the cheese mixture to narrower end of a slice of eggplant. Roll up the filling and, if necessary, use a toothpick to keep everything in place. Repeat with remaining eggplant slices.
  7. Spoon some of the tomato sauce into the bottom of a baking dish, arranging the eggplant manicotti rolls so that they lay in the pan seam-side down in a single layer. If you used toothpicks you can remove them at this time.
  8. Spoon the remaining sauce over the top of the manicottis and bake them for 30 minutes or until they've heated all the way through and the cheese is bubbly.
  9. To plate, spoon some of the hot tomato sauce onto the middle of the plate, then, using a thin spatula, remove the manicottis and place on the plate, sprinkle with basil and more parmesan cheese.

*Use your favorite recipe or store bought (we like Bertolli's Organic in a pinch) and check back later this summer for Vibrant Valley Farm's own tomato sauce recipe.

 
 
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