Root/Fall Vegetable Recipes
- Ellen Sep 19, 2005 01:12 PM
Now that all of those great fall vegetables are coming into the farmers markets, I'm thinking of interesting ways to prepare them.
I have a great recipe for potato Latkes, which I like to serve with caviar and sour cream. I was wondering how that might translate to a slightly healthier dish using sweet potatoes and good quality plain yogurt instead of sour cream. The recipe calls for shredding and soaking and wringing out white potatoes prior to making the batter. Would this be necessary or even work for sweets? Is there a better way?
Sweet potato pancakes made out of leftover mashed potatoes are good too.
I'm also considering making "latkes" with a mix of white potatoes and turnips. I already mix turnips in with regular potatoes when making mashed potatoes. It lightens them a bit and adds a nice flavor. Should I treat the turnips just like the potatoes?
As for cabbage, thinly slicing it and tossing with EVOO, sea salt and roasting in a 400+ oven for 15 or so minutes really transforms that vegetable. This approach also works for just about any root vegetable, cauliflower too, but the cooking times differ.
I'm also thinking of making a mashed potato and shredded cabbage cakes. Does anyone have a recipe for that? Or that Irish dish whose name escapes me right now?
And this doesn't even get to all of the squashes...which should probably be the topic of another thread.
"I'm also thinking of making a mashed potato and shredded cabbage cakes. Does anyone have a recipe for that? Or that Irish dish whose name escapes me right now?"
The dish you're talking about is colcannon. I haven't tried it, but check out this link to a recipe from Tyler Florence on Food TV.
This is not just an irish dish, my dutch Mom made something very similar to this a lot when I was a kid. Potatoes, cabbage and leeks are grown in almost every garden in Holland. She would take boiled potatoes, boiled cabbage (can be leftover) finely chopped fried bacon, lots of s & p,butter and bit of hot milk or cream.If she had leftover leeks, these would get added too. She would mix this all together, form a patty and then gently fry in the hot bacon drippings. They would become very golden and crusty. Sometimes she would serve this with a dollop of chive sour cream, but most of the time it was served plain. Yummmm, brings back so many memeories---surely not diet food, but real comfort food.
I made sweet potato latkes last year and added curry powder-they were surprisingly good. A curry yogurt sauce would probably also be good. I like to pair sweet potatos with other spices like an aioli using chiptotles in adobo sauce
I am such a huge fan of raosted root vegetables. I'll season and put them under my chickens so that the juice drips down. Fantatastic and so simple.
I love making Marcella Hazan's smothered cabbage, Venetian style in the fall/winter. It's in her "Essentials" cookbook. Basically it's shredded cabbage, cooked low and slow on the stovetop with a bit of vinegar until it turns into a wonderful, melty pile of goodness.
I was inthe mood fro root veg and even tough it is close to 85 today, we are having borscht for dinner tonight.