Parsnips Archives - Page 2 of 2 - De Ma CuisineDe Ma Cuisine

Thursday

2

July 2015

Potato Salad

Written by Rachel, Posted in Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Nuts, Potatoes, Potlucks, Salads, Sides, Vegetables, Vegetarian

Nothing says summer and comfort food all in one bite like potato salad. My mom makes great potato salad. We ate it a lot growing up (and still do, when we go home to visit). I never get tired of it. There are so many things you can do with potato salad. This one is a classic that’s been tweaked a bit… In a good way.

For me, classic means hard boiled eggs, potatoes, and a creamy sauce. There might be something crunchy in there too – celery, pickles, red onions, bacon…

I didn’t vary on the eggs. Hard boiled goodness. I know there are many schools of thought on the perfect way to boil an egg. I do it one of two ways: I bring some water to a boil, add about 1 t white vinegar (so the whites seize up if the shell cracks), then either boil for 15 minutes, or turn the heat off and cover and let them stand for 15 minutes. Recently we watched an episode of Good Eats and Alton Brown did the turn off the heat method, so I tried it. It worked. The other way does too (the way my mom taught me).

I strayed a bit with the potatoes. Only a bit though. I added some parsnips. I almost added turnips… Maybe next time. But, parsnips, try them if you want to be a little bit creative, but not too. They look like the potatoes (you know, in case anyone is picky about color), and they only taste a tiny bit different. I mean, I know they’re in there and I hardly notice them.

The creamy dressing for my potato salad is usually a combination of yogurt and mayo. This time, I had some homemade mayo on hand (made with Burroughs Family Farm eggs). Since you’re not really supposed to keep homemade mayo around for too long, this was the perfect way to use it up. I also added some plain yogurt, and olive oil (just because I love the taste). There’s some garlic, herbs, and paprika. Salt, pepper, and dijon mustard. I don’t know if I’ve ever followed a potato salad recipe other than my mom’s, so I don’t know how far from normal I’ve gone. I also don’t care all that much. Because Tim thought it tasted great and so did I.

It’s really a four-step dish. Steam potatoes (then cool). Cook eggs so that the perfectly golden yolks are firm. Whisk dressing. Assemble. And then, usually I stand there “making sure it tastes ok”, which means eating about half of it before it goes into the fridge. It’s one of my favorite things to eat. I take after my mom.

This was great on its own. It was fabulous topped with some chopped walnuts and tomatoes. But, I really couldn’t pick a way that I preferred it. So, if you want it to be more classic, leave the toppings off. If you want to spice things up, add them. If you add them you’re also adding more protein (walnuts), and a healthy fruit (tomato – yes, it’s technically a fruit).

It’s best eaten outdoors, while barbecuing, surrounded by loved ones. But, can also be enjoyed for breakfast (ask my mom), lunch, or dinner, with sandwiches, other salads, burgers, grilled meats and veggies, or just on its own.

Happy Eating!

Potato Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6-8

Potato Salad

Ingredients

2 1/4 lbs (about 8 medium) potatoes, cubed
1/2 lb. (about 2 medium) parsnips (optional, can use all potatoes), cubed
1/2 to 3/4 C mayo (homemade if you have it)
3/4 to 1 C plain yogurt
1-2 T dijon mustard
2 T olive oil
2 cloves garlic, minced
1 T fresh basil, finely chopped
1/2 to 1 hot pepper (optional), ribs and seeds removed, minced
1 t paprika
1 t fresh thyme (or 1/2 t dried)
2 T white vinegar
to taste salt
to taste pepper
2-4 hard boiled eggs, chopped
1 C tomatoes, chopped, for topping
1/2 C walnuts, chopped, for topping
2 T combo of any or all: chives, parsley, or basil, chopped, for topping

Instructions

Heat a large pot with about 1 1/2" water at the bottom. Bring to a boil. Add potatoes and parsnips to a steamer basket and add to the pot. Cook for about 10-12 minutes, or until they're tender. Cool completely.
Whisk together mayo through pepper. Taste and adjust seasoning if needed.
Toss vegges with dressing. Fold in eggs. Taste and adjust seasoning if needed. Refrigerate for an hour or serve immediately.
Serve topped with tomatoes, walnuts, and herbs, or just on its own.

http://www.de-ma-cuisine.com/potato-salad/

Thursday

18

June 2015

1

COMMENTS

Blueberry Cobbler

Written by Rachel, Posted in Baking, Breakfast, Brunch, Dessert, Eggs, Fruit, Gluten Free, Holiday, Kid-Friendly, Vegetables, Vegetarian

My husband, Tim, is the sweets person in our home. I can devour an entire tray of roasted summer squash, a bag of salt and vinegar potato chips, or a plate of bruschetta. But, when it comes to desserts I just don’t really need them all that often (except the lemon curd with strawberries and meringue that we had for dessert on my birthday… or the homemade vanilla mascarpone and chocolate swirl ice cream bon bons that Tim made for my birthday… I need those right now). So when Tim hollers from the other room that a sweet treat that I’ve made is really good, that’s when I know it’s something worth sharing.

Since it’s tougher to experiment with baking than with regular cooking, I don’t do it all that often. There’s just too much room for error. But, I had success a few weeks ago when I made some whole wheat parsnip cookies, so I adapted those as a starting point for a blueberry cobbler.

Any fruit could be used, depending on what’s in season. But, it’s berry season right now, and we’ve got about 6 pounds of blueberries in the fridge. Some might end up as jam, a few in desserts, but most will just be eaten raw. That’s usually my preferred method for consuming berries.

But, while raw is often best, this cobbler got super thick and syrupy. I might just eat the berry portion on their own if it weren’t for the yummy topping that I can’t get enough of. But, if there’s extra, may I suggest those berries over ice cream? And the cobbler topping, well if there’s extra (I had extra because I used a smaller pan), they make great cookies.

That topping has veggies. Sorrynotsorry. Tim yelled that there were squash and carrots in his cobbler. They won’t make your cobbler taste like vegetables, don’t worry. But, my suggestion is that if you have picky family members who don’t like to see anything green at dessert, just stick to parsnips. They’re not as noticeable.

Other items of note: I used a gluten-free flour blend (from Gluten-Free-Girl and The Chef). You can substitute whole wheat or all purpose if you prefer. I used maple syrup as the only sweetener. No refined white sugar here. I’ve been on a maple syrup kick as of late, using it to sweeten everything from yogurt to coffee. But, honey would be great too. Just remember that honey has a distinct taste and may be a bit sweeter than maple syrup, so adjust accordingly. I might go for half honey, half maple syrup to start.

This is a perfect summer dessert for your next barbecue or picnic, but it can also be enjoyed for breakfast. Just add a dollop of Greek yogurt.

Happy Eating!

Blueberry Cobbler

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 4-6

Blueberry Cobbler

Ingredients

1/2 C gluten-free flour
1/8 t salt
1/4 t baking powder, sifted
1/4 t baking soda, sifted
1/8 t cinnamon
pinch ginger
1/4 C butter, cold, cut into small cubes
1/2 C oats
1 C combination of parsnips, carrots, and summer squash (for picky eaters: parsnips are the least visible), grated
1 t lemon zest, chopped
1/4 C maple syrup
1 egg
1 t vanilla extract
1 T cornstarch
1 t vanilla extract
3 T orange juice
pinch salt
1/2 C maple syrup
1/4 t cinnamon
2 1/2 C blueberries (strawberries, peaches, nectarines, plums, blackberries, apricots, apples, pears, or persimmons may also be used - chopped if larger fruit)

Instructions

Pre-heat the oven to 350F. Place a rack in the lower third of the oven.
Whisk flour through ginger. Mix in butter with a pastry blender or fingers until chunks of butter are pea sized or smaller. Add oats through parsnips (if veggies weren't grated already, place butter mixture in the freezer while you grate).
In a separate bowl whisk together maple syrup, egg, and 1 t vanilla extract. Make a well in the dry ingredients and add the wet. Stir to combine. Set dough in the fridge while you do the next step.
Whisk cornstarch through 1/4 t cinnamon. Toss with the fruit. Pour fruit in a greased 6x6 or 8x8 baking dish. Top with a large spoonfuls of dough*. Bake for 50-60 minutes, or until topping is no longer gooey and fruit is bubbly and hot (baking time may vary depending on the size of the dish - I used a 6x6 dish). Let stand for 10-20 minutes before serving.

Notes

* Extra dough may be dropped onto an ungreased baking sheet and baked for 12 minutes, cooled for 5 min on the baking sheet, and then cooled on a cooling rack.

http://www.de-ma-cuisine.com/blueberry-cobbler/

Friday

8

May 2015

0

COMMENTS

Whole Wheat Parsnip Cookies

Written by Rachel, Posted in Baking, Breakfast, Cookies, Dessert, Eggs, Fruit, Grains, Kid-Friendly, Quick and Easy, Snacks, Vegetarian

I’m not much of a baker. It’s just not something that comes naturally to me. With baking it’s important to follow the recipe. There’s a reason that each ingredient is there. I can’t just add what I have on hand and substitute something if I feel like it. Because it’s all science.

I was never great at science in school. I do wonder if I might have done a little better if there had been experiments that involved cooking. You know, let us make cookies with whatever we wanted to. See what works and what doesn’t. Then learn about why. Since that class wasn’t offered at my school, I’m learning now, slowly…

I think that my first substitution attempt when baking might have been when I figured that using the same amount of honey in place of granulated sugar would be fine. Wrong. I ended up with a burned outside and still liquid inside banana bread. That was disappointing. But, I learned from my mistake. Freedom to fail.

So this time I played it safe. I figured out what I thought would make up a good cookie. I think I know what the dough should be like, so it seemed like a good place to start.

I still wasn’t expecting them to turn out, but I was gonna do my best.

I wanted to incorporate parsnips. Parsnips are wonderful when roasted and dipped into a creamy sauce. But, what about something sweet, almost like what you’d do with carrots in a carrot cake? I figured it was worth a try.

I don’t make very many cookies. I’m just not a sweets person. But, I think normally recipes will have you cream the butter and sugar together. I went for more of a scone technique, where the butter was cold and added to the already combined dry ingredients.

The parsnips, apple, and some lemon zest were added to the butter-flour mixture. I figured they might do well when coated with flour. And then once the wet ingredients were whisked together, they were added too. To make what looked like cookie batter to me!

When I used to make cookies with my mom as a kid, we’d use two spoons to scoop the dough out. You could also just use your hands and roll a ball of dough between your palms. Whatever works. The spoons keep the hands clean and you don’t waste the batter that covers them.

I like fluffy, puffy, soft cookies over thin crispy ones. So I didn’t press them down.

I thought about trying to make these vegan, but decided against it since making a cookie recipe was already enough of a risk. But, here are some ways that you could adapt it, if you wanted to (at your own risk 😉 ).

Carrots or summer squash instead of parsnips.

Orange zest instead of lemon zest.

Coconut oil instead of butter (treat it the same way – make sure it’s cold, then work very quickly).

Flax seeds and water instead of egg.

Maple syrup instead of honey.

Just keep in mind that it’s science and your changes may result in cookies slightly different from mine. But, we’re free to fail, free to learn from our mistakes, free to keep on trying. If I’d stopped at ruined banana bread, I’d never have known the loveliness of these cookies. They may be my new favorite. Not too sweet, super soft, and made with whole wheat flour and honey, so I feel fine about the three that I’ve eaten this afternoon.

Happy Eating!

Whole Wheat Parsnip Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 19-20 cookies

Whole Wheat Parsnip Cookies

Ingredients

1 C whole wheat flour
1/4 t salt
1/2 t baking powder, sifted
1/2 t baking soda, sifted
1/4 t cinnamon
pinch all spice
pinch nutmeg
1 C oats
1 t lemon zest (or orange zest), chopped
1/3 C apples, grated and chopped
1 C parsnips (or carrots or summer squash), grated, and chopped
1/2 C butter, cold, cut into small chunks
1/2 C honey
1 egg
1 t apple cider vinegar
1 t vanilla extract

Instructions

Pre-heat the oven to 350F. Place a rack in the lower third of the oven. Line two baking sheets with parchment paper (or silpat mats).
Whisk together flour through nutmeg. Mix in butter with a pastry blender or hands until pea sized chunks remain. Stir in oats, lemon zest, apples, and parsnips.
In a separate bowl whisk together honey through vanilla. Add to dry ingredients and stir to combine.
Scoop batter using two tablespoons, or hands and drop onto prepared baking sheets (do not flatten). Bake for 12 minutes, or until cookies are mostly set and golden around the edges (they will keep cooking for a bit as they cool). Cool on a cooling rack for at least 10 minutes before serving.

http://www.de-ma-cuisine.com/whole-wheat-parsnip-cookies/

Monday

27

October 2014

0

COMMENTS

Chicken Pot Pie

Written by Rachel, Posted in Baking, Dinner, Herbs, Leftovers, Lunch, Main Dishes, Meat, One Dish Dinners, Potatoes, Poultry, Vegetables

Today is one of those fall days where it actually feels like fall. I’m wearing jeans and a sweater and am totally comfortable.

I’m also going through the photos that I took of the Chicken Pot Pie that I made the other week and drooling. We ate the leftovers for dinner last night, otherwise I’d probably be heating them up for lunch right now.

So that’s a little bit about my life.

Fall weather and Chicken Pot Pie make me happy.

So do things like my dog’s whiskers, the way the sky can turn such brilliant shades of orange and pink after the sun’s gone down, and a good Skype conversation with my dad.

I have to tell you, this particular Chicken Pot Pie recipe is one of my favorites. After tasting the sauce I yelled, “Oh my gosh!”, to no one but myself. So, I just had to share it with you.

It’s a simple pie with humble ingredients. I make this often enough, and use what I have on hand. So it can range from things like carrots, potatoes, and celery, to parsnips, squash, and peas. It feels like the kind of meal that’s been made for years and years and years, by people who at the end of the day, just want something nourishing and delicious to fill their bellies.

This meal fits that exactly.

A couple of weeks ago I roasted some chicken. The leftovers and pan drippings were frozen. Saved just for this meal. The bones went into the freezer, for the next time I need to make stock. I defrosted the chicken in the fridge overnight and then shredded it and dropped it into the cooked veggies.

I usually use chicken stock for this dish. But, this time I had pan drippings. You can tell the difference by the jiggliness of it. The pan drippings jiggle, while stock is more liquid. The fat will rise to the top of both. I like to scrape it off (and give it to the dog as a treat).

For this type of dish, I find it a little bit easier to just whisk the thickening agent (flour or cornstarch) together with some of the liquids, and add it to the pan. It thickens nicely once it boils. A traditional roux can be made instead (you know, where you heat some fat, then add an equal amount of flour and cook for about 30-60 seconds, then whisk in the stock and let it thicken), if you prefer.

After it boils and thickens, the milk is added. I don’t like it when the sauce breaks, so I like to leave the milk out until the end. Then heat it ever so gently, just until steam rises.

Once the seasoning is checked, the skillet is set on a baking sheet (in case of overflow – I’d rather clean that than the inside of the oven).

Pie crust is rolled out. I used Alana’s recipe (from her cookbook). I tried to work quickly, but since the skillet and filling were both so hot, it got a little soft. It didn’t seem to matter in the end though.

The crust is brushed with egg and sprinkled with some of the sea salt that we brought back from Paris. Just because it feels fancy and I like the crunch.

And then it bakes and bakes and suddenly it’s done and the air smells like so much goodness that I almost can’t contain myself. I want to devour the entire pie before it’s cooled and before my friend arrives for lunch.

But, I don’t. I restrain myself. I eat a normal sized portion and don’t even yell about how good it is in the middle of our conversation (although she did interrupt us to ask about the pie crust). I like when things get interrupted because something is just too good to keep quiet about.

Happy Eating!

Chicken Pot Pie

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 4

Chicken Pot Pie

Ingredients

2 T olive oil
1 carrot (or parsnip), chopped
2 small potatoes (or combination of 1-1 1/2 C potato, radish, turnip, or rutabaga), chopped
1 small sweet potato (or 1 C peeled acorn or butternut squash), chopped
1 small onion (or 2 shallots), chopped
2 stalks celery (or 1 fennel bulb), chopped
to taste salt
to taste pepper
1 t fresh rosemary (or thyme), chopped
1 small summer squash, (or 1/2 C cauliflower or peas), chopped
1-2 C chicken, cooked and shredded
2-3 cloves garlic, chopped
1 1/2 C chicken (or vegetable) stock or chicken pan drippings
2 T all purpose flour (or 1 T cornstarch)
1/2 C cold water
1/2 C milk
1 pie crust
1 egg, beaten
coarse sea salt
lemon wedges, for serving

Instructions

Pre-heat oven to 375F.
Heat an oven proof skillet. Add oil. When oil is hot, add carrot through rosemary. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add summer squash and chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and cook for 1 minute more.
Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

http://www.de-ma-cuisine.com/chicken-pot-pie-2/

Monday

28

July 2014

0

COMMENTS

Parsnip Fries with Dip

Written by Rachel, Posted in Appetizers, Cheese, Condiments, Dinner, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Quick and Easy, Roasting, Sides, Snacks, Vegetables, Vegetarian

I have something to confess. Other than roasting parsnips, or using them in soups, I don’t have many other ways that I use them.

Maybe because I know how good they are roasted. Think fried plantains meets roasted carrots.

I figured that it was time to try something a little bit different. I mean, I’m still roasting them, but this time there’s dip.

As with most of the veggies that I roast, they are tossed with Bari’s Organic Olive Oil, salt, and pepper. Simple.

Then they go onto a baking sheet with a bit of room around each one. They’ll roast a bit better that way. I used two baking sheets for the seven parsnips, flipping the parsnips and rotating the sheets in the oven partway through.

And then there is dip.

A creamy, herby, garlicky dip.

You could dip so many things in this. Roasted veggies, obviously. Fresh veggies, yum. Or you could thin it out a little with some buttermilk and make it into a salad dressing.

The taste is a bit like caesar dressing meets ranch dressing.

Or, goodness in a bowl.

Confession number two: I couldn’t stop dipping.

I can’t get enough of roasted veggies. They get all crispy on the outside, and tender on the inside.

I made these to eat while we watched the All-Star Game the other week.

They’re best hot out of the oven, but room temperature is perfectly acceptable too.

If you don’t eat them all in one sitting (it was difficult for me to not eat them all before Tim even got home from work) and there are leftovers here are some yummy ways you could use them:

Re-heated in some tinfoil (closed to start with, then once they’re warm, open to let them crisp up).
Chopped up and sautéed with some greens.
Re-heated and pulsed a couple times in the food processor (regular blender/hand blender) with some of the dip to serve alongside a roasted chicken.
Chopped and added to soup (near the end of the cooking time).

If you do eat them all in one sitting, I understand.

Happy Eating!

Parsnip Fries with Dip

Recipe Type: Side, Snack, Appetizer

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Sweet and crispy roasted parsnips are dipped in a creamy garlicky herb dip, making a delicious appetizer or snack.

Ingredients

7-8 parsnips, cut into 3/8″ x 3/8″ x 3″ sticks (or French fry shape)
1-2 T olive oil
to taste salt
to taste pepper
dip: 3/4 C yogurt
1/4 C parmesan cheese, grated
1-2 cloves garlic
pinch ginger
1/2 T honey
1 T balsamic vinegar
1/4 to 1/2 t dried thyme
1/4 to 1/2 t dried parsley
1/4 C fresh basil
to taste salt
to taste pepper
1/4 C olive oil

Instructions

Pre-heat the oven to 400F.
Toss parsnips with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until parsnips are crispy outside, tender inside).
Blend dressing ingredients together (in food processor or blender). Adjust seasoning if needed.
Serve immediately.

Notes

This makes a lot of dip, so you could probably halve the recipe and be just fine… probably. 😉

Newer Entries →

Parsnips Archive

2

1

Potato Salad

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18

1

Blueberry Cobbler

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8

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Whole Wheat Parsnip Cookies

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27

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Chicken Pot Pie

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28

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Parsnip Fries with Dip

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