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Grilled Spring Vegetables with Parsnip Potato Puree

Grilled Spring Vegetables with Parsnip Potato Puree

With CSA season well underway, it’s sort of a game for me to see how well I can use up the week’s share before it’s time to pick up the next one.  There was a time when trying to figure out a way to use up my share was stressful, but these days I’m much more relaxed about cooking and now I find it rather a fun challenge.  When it approaches time for the next share pick-up, I’ve been doing a clean sweep of the fridge and whatever is left from that week becomes our dinner.  Considering this meal was the result of some serious cleaning out the fridge, I had not planned on posting this, but we enjoyed it so much that I quickly snapped a shot of some leftovers just so I could share it.  One of the big cooking lessons I’ve learned is that a recipe does not need to be elaborate or complicated in order for it to be delicious.  This meal is the perfect example- only a few ingredients, yet because of its simplicity, the goodness of the fresh spring produce is really able to shine.   Here we have asparagus, garlic scapes, and scallions, grilled to perfection and accompanied with a creamy parsnip potato puree.  Parsnips turn velvety smooth when pureed and the contrast of flavors and textures with the grilled vegetables is wonderful.   I think this makes such a light and refreshing early summer meal and I hope you think so too.

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Grilled Spring Vegetables with Parsnip Potato Puree
Serves: 4-6
 
Ingredients
  • 1½ pounds parsnips, peeled
  • ½ pound potatoes, peeled
  • ½ cup whole milk or buttermilk, optional
  • any combination of Asparagus, Garlic Scapes, Spring Onions, and/or Scallions
  • extra virgin olive oil
  • sea salt and freshly ground pepper
Instructions
  1. Chop the parsnips into 1-inch pieces and place into a saucepan. Chop the potatoes into ¾-inch pieces and add to the parsnips. Cover with cold water and add a generous pinch of salt. Bring to a boil, then lower heat and simmer until tender, about 20-35 minutes. Drain, reserving the cooking liquid. Puree the parsnips and potatoes using an immersion blender or by hand using a potato masher. Add enough milk, buttermilk, or reserved cooking liquid to make the mixture velvety smooth. If using an immersion blender, be careful not to over blend/process in order to avoid the mixture turning gummy. You could also pass the parsnips and potatoes through a food mill if you have one.
  2. Lightly coat vegetables with olive oil and a light sprinkling of salt. Grill over medium heat for 2-4 minutes, turning and rotating halfway through the cooking time. Vegetables should be tender and charred, but not overly soft.
  3. To serve, mound a generous portion of the parsnip potato puree onto a plate. Top with grilled vegetables, drizzle with olive oil, and season with freshly ground black pepper.
Notes
parsnip potato puree from Deborah Madison's The New Vegetarian Cooking for Everyone
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Braised Beef Short Ribs

Braised Beef Short Ribs {over Mashed Potatoes with Parmesan and Greens}

I often tease Ryan that if it weren’t for him, I would be a vegetarian.  If I am truly honest with myself however, I am not a vegetarian because of dishes such as these.  These tender, savory, melt-in-your-mouth braised beef short ribs are one of the coziest meals to warm up with on a cold winter day.  Last week, we had a small gathering of friends over for New Year’s Eve and I made a double batch of these short ribs for our main coarse.  This is a perfect recipe for entertaining small or large gatherings.  Not only does this recipe double easily and effortlessly,  but it’s also best prepared the day before serving so flavors can develop overnight.  Then all that’s needed on the day company arrives is to simply heat and serve.  The key to achieving that fall-off-the-bone-tender meat is first searing the meat and then letting it slowly cook in the oven for 4-5 hours.  The house will smell wonderful and it will be hard to not to immediately enjoy after the meat finally comes out of the oven, but do wait because it makes a difference.  Here it is served over a mound of mashed potatoes with parmesan and greens, but it also goes well with a simple accompaniment of brown rice.  I’m including the recipe for the potatoes and greens even though it’s a simple one because it makes a wonderful side for so many dishes.  Here’s to good friends, togetherness, and warm comforting meals on cold blustery evenings.

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Braised Beef Short Ribs
Serves: 4-6
 
Ingredients
  • 6 pounds beef short ribs, in 4-5 pieces
  • 2 tablespoons kosher salt
  • 1 tablespoon canola oil
  • 1 large onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 stalks celery, peeled and roughly chopped
  • 2 cups cabernet sauvignon or other heavy red wine
  • 4 cups low-sodium beef broth
  • 7 sprigs fresh thyme
  • 1 bay leaf
  • 4 sprigs flat-leaf parsley
Instructions
  1. Sprinkle all sides of the beef with kosher salt and let sit at room temperature for 1 hour.
  2. Preheat oven to 325.
  3. In a cast iron dutch oven or heavy pot, heat the oil over high heat. Add the ribs to the skillet a few pieces at a time and sear until golden brown on each side. Do not overcrowd the pan. Transfer short ribs to an empty dish and continue searing remaining pieces of beef.
  4. Reduce heat to medium and add the onion, carrots, and celery. Cook for 7-8 minutes, until soft. Pour in the wine and cook until most of the liquid has evaporated and mixture becomes syrupy, about 15 minutes. Add the ribs back to the pot, along with the stock and herbs. (If doubling the recipe, combine everything in a heavy roasting pan.) Cover and roast for 4-5 hours, until bones easily slide off of the meat.
  5. Allow short ribs cool to room temperature and then refrigerate overnight.
  6. About an hour before serving, preheat the oven to 325. Remove and discard the solid layer of fat from the top of the ribs. Bake ribs covered for 20 minutes and then bake uncovered for another 20 minutes, until heated through. Cut the meat into serving pieces and serve with parmesan potatoes and greens or brown rice.
Notes
slightly adapted from The Blackberry Farm Cookbook

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Mashed Potatoes with Parmesan and Greens
 
Ingredients
  • 3 pounds yukon gold potatoes
  • 1 large bunch swiss chard, stems removed and roughly chopped
  • 3 cloves garlic, minced
  • 1 cup whole milk
  • 4 tablespoons olive oil, divided
  • ½-1 cup freshly grated parmesan cheese
  • kosher salt and ground black pepper to taste
Instructions
  1. In a large pot, cover potatoes in lightly salted water and bring to a boil over high heat. Lower heat and simmer potatoes for 20-25 minutes, until potatoes are soft when a knife pierces through. Drain potatoes and return them to the pot.
  2. In a skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and stir until fragrant, about 1 minute. Add the swiss chard and stir until wilted, about 3-4 minutes. Set aside.
  3. Roughly mash the potatoes with a potato masher or pastry blender. (I leave the skins on for a more rustic feel, but peel potatoes if desired.) Gradually add ¾ cup milk, the remaining olive oil, parmesan, salt and pepper and continue to mash until you reach desired consistency. Add the remaining ¼ cup milk if necessary. Stir in the sautéed greens and serve warm.
Notes
slightly adapted from The Sprouted Kitchen Cookbook

 

 

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