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

Glazed Delicata Squash

Glazed Delicata Squash

2 Delicata squash
2 medium red onions
5 cloves garlic, smashed
4 fresh thyme sprigs
1/2 teaspoon red pepper flake
3 tablespoons olive oil
2 tablespoons maple syrup
Salt and freshly ground black pepper

  1. Arrange your oven racks in both the upper and lower positions and preheat to 425°F degrees.
  2. Wash the squash, the cut them half lengthwise. Remove the seeds with a spoon and cut into 1/3-inch thick slices. 
  3. Remove the stem and root end of the red onions and cut in half lengthwise, then cut into 1/2-inch rings
  4. Place the squash, red onion, garlic, thyme, and red pepper flake in a large work bowl. Drizzle with the olive oil and maple syrup, season generously with salt and pepper, and toss to coat.
  5. Spread the vegetables evenly onto two rimmed baking sheets. Place in the oven, one sheet pan on the top rack and one on the bottom. Bake for 15 minutes then shake the pans to toss and switch positions; top pan is replaced on the bottom and vice versa. Bake for another 10-15 minutes.   
  6. Remove from the oven, season again with more salt and pepper, to taste. Enjoy.
 
 
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Elaine Walker Elaine Walker

Sticky honeyed carrots with thyme

Sticky honeyed carrots with thyme

  • 1 bunch carrots, unpeeled, larger ones cut in half
  • 2 tablespoons butter
  • 2 tablespoons honey
  • a few sprigs of thyme
  • 1 cup water
  1. Heat the butter in a deep frying pan or large saute pan over medium heat.
  2. Add the carrots, thyme and honey and cook for 5 mins, until the mixture starts to brown.
  3. Pour in 1 cup water and bring to a boil. Cook until the liquid has reduced to a glaze and the carrots are tender.
  4. Turn the heat down to low and continue to cook the carrots slowly, stirring, until the glaze thickens and carrots are sticky with goodness.

 

 
 
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Elaine Walker Elaine Walker

Cucumber & Thyme Vinaigrette

Cucumber & Thyme Vinaigrette

  • 1 cucumber
  • 3 teaspoons fresh thyme, minced
  • 4 teaspoons lemon juice
  • 4 teaspoons parsley, finely chopped 
  • ½ teaspoon salt
  •  Freshly ground black pepper
  1. Peel the cucumber and make juice: either run the peeled cucumber through a juice extractor or place in a blender and pulse until liquified and strain through a piece of cheesecloth into a bowl to separate out the solids. You should have about 1 cup of juice. 
  2. Whisk together the cucumber juice, lemon juice, parsley, thyme, salt and pepper to taste in a medium bowl.
  3. Use immediately or store in the refrigerator for up to a week.
 
 
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Justin Horner Justin Horner

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Adapted from That’s Some Good Cookin’

  • 1 (3.5-4 pound) butternut squash, peeled and seeded

  • 4 medium potatoes, rinsed and scrubbed (about 1 1/2 pounds)

  • 1-2 small to medium sized onions

  • 1 tablespoon fresh, minced rosemary (strip rosemary from stems prior to mincing)

  • 1 tablespoon fresh, minced sage (strip sage from stems prior to mincing)

  • 1 tablespoon fresh, minced thyme (do not include any stems that are woody)

  • 1/4 cup extra virgin olive oil

  • salt and pepper, to taste

  1. Preheat oven to 450-degrees F. Line two shallow baking pans (1-inch sides all around) with foil; set aside.

  2. Dice the butternut squash, potatoes, and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage, and thyme.

  3. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between two pans in a single layer. Do not overcrowd the vegetables. Sprinkle with salt and pepper, to taste.

  4. Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer. Do not overcook.

 
 
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