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Cooking for Springtime
March 10, 2015
Last week was still so cold. At the Farmer's Market, I purchased the following vegetables: potatoes, beets, cabbage, onions, rutabegas, leeks, turnips, and with much excitement the first of the non-root vegetables, kale!
Pretty quickly, our weather in the Northeast has shifted into springtime. There are bare legs and tshirts on the sidewalks now. I looked at all of the root vegetables and brassicas, which normally I would roast, and thought oh no, that sounds too heavy for this new warmer weather!
It's going to be awhile before the more wintery root vegetables start to disappear. Here's a perfect solution for the transition from winter to spring: stews with yummy broth.
The above concotion started with very thinly sliced potatoes, beets, cabbage, onion, leeks, and turnpis. I sauteed these in olive oil with a pinch of sea salt and lots of black pepper for a few minutes then covered the mixture with chicken stock. Something was missing though. I then thought, heck, it's still kind of chilly, let's also add a little slab of BUTTER to warm it all up!
Let this mixture come to a light rolling boil then let it simmer for about 20 minutes. Adjust the seasoning and serve. You will have a rich broth (thanks to the stock and butter) with some light steamed/boiled vegetables! Spring meets winter. Great comfort food to ease you towards the inevitable greens and salads, coming soon.
I know that some of you prefer recipes with more exact proportions, but I encourage you to play around (in the spirit of spring) and try this. It's so easy! And it's a great way to enjoy the last winter vegetables with a lighter twist. Let me know if you make this! And, enjoy!