Carrot and Kohlrabi Casserole
November 7, 2008
Carrot and Kohlrabi Casserole
What You Need:
4 carrots, peeled and sliced
3 kohlrabies, peeled and sliced
1 onion, chopped
3 tbsp. butter, divided
2 tbsp. flour
1/2 tsp. sea salt
1/4 tsp. pepper
1 1/2 C milk
1/4 C fresh parsley, minced
1 tbsp. lemon juice
3/4 C bread crumbs
How to Make It:
Put the carrots and kohlrabies into a large saucepan.
Cover the vegetables with water to just over the top of the vegetables.
Place the saucepan on high heat and bring the water to a steady boil.
Reduce the heat to medium, cover and cook 18 minutes or until the vegetables are fork tender.
Drain the vegetables into a large colander and set aside.
Place 2 tbsp. of the butter into a skillet over medium heat.
Add the onions and cook 5 minutes or until just beginning to tender.
Add the flour, salt and pepper and stir until completely blended together.
Pour in the milk slowly while whisking the ingredients together.
Allow the mixture to come to a slow boil while stirring constantly.
Continue stirring and cook for 3 minutes or until the sauce thickens to your liking.
When the sauce has thickened stir in the cooked vegetables.
Add the parsley and lemon juice and blend until all the ingredients are combined.
Bring the oven temperature to 350 degrees.
Spray a casserole dish generously with a non stick cooking spray.
Place the vegetable mixture into the prepared casserole.
Place the remaining 1 tbsp. of butter and bread crumbs in a skillet on medium heat.
Cook and stir for 2 minutes or until the bread crumbs are lightly browned.
Cover the top of the casserole with the bread crumbs.
Bake, uncovered, for 22 minutes or until the casserole is heated through.
8 Servings
Kohlrabi is a German turnip used in many German dishes. If you can’t find kohlrabi in your local grocery store, regular turnips work just as well.
Baked Asparagus and Peas
November 7, 2008
Baked Asparagus and Peas
What You Need:
1 (14.5 oz.) can asparagus, chopped
1 (15 oz.) can sweet peas
1/2 can of juice from asparagus
1/2 can juice from peas
1 tbsp butter
1 (10.75 oz) can organic cream of mushroom soup
2 hard boiled eggs, sliced
1 tsp. paprika
How to Make It:
Place the juice from the asparagus and peas into a saucepan over medium heat.
Place the butter in the saucepan with the juice.
Stir in the soup and blend the ingredients together.
Bring the mixture to a steady boil, stirring occasionally.
Bring the oven temperature up to 350 degrees.
Spray a casserole dish on the bottom and sides with a non stick cooking spray.
Place the chopped asparagus in the casserole dish.
Add the peas and toss to incorporate together.
Pour the soup mixture over the top of the vegetables and stir to cover.
Bake 25 minutes or until the casserole begins to bubble.
Remove and allow the casserole to stand 10 minutes.
Place the sliced eggs over the top of the casserole and sprinkle with the paprika before serving.
8 Servings
For a change of pace chop the eggs and place them in with the asparagus and peas before adding the soup mixture. Top the casserole with crushed potato chips before baking to give the casserole some crunch.
Sweet Caramelized Butternut Squash Custard
November 7, 2008
Sweet Caramelized Butternut Squash Custard
What You Need:
1 (2 lb.) butternut squash, halved and seeds removed
2 tsp. oil
4 free range eggs
1 3/4 C half and half
1/4 C maple syrup
1 tsp. sea salt
1 tsp. pepper
How to Make It:
Brush the squash with the canola oil.
Place the squash meat side down on a rimmed cookie sheet.
Bring the oven temperature to 400 degrees.
Bake the squash 55 minutes or until fork tender and the edge begins to caramelize.
Remove from the oven and allow cooling enough to handle.
Reduce the oven temperature to 300 degrees.
Once the squash has cooled enough remove the meat from the skin with a spoon.
Place the meat in a food processor or blender.
Puree until smooth.
Measure 2 C of the puree into a mixing bowl and freeze the remainder of the puree for a later use.
Break the eggs into the puree.
Pour in the half and half and syrup.
Add the salt and pepper and stir to incorporate all the ingredients together well.
Lightly spray a ceramic baking dish with a non stick cooking spray.
Spread the puree mixture into the prepared baking dish.
Fill a larger pan half full of water.
Place the ceramic baking dish into the water bath.
Bake 50 minutes or until the custard is set and a knife inserted in the center comes out clean.
Cool slightly before cutting and serving.
6 Servings
Sprinkle the top with a little cinnamon before serving. This makes a great dessert also.
