A Common Last-Ditch Effort That Could Save You So Much Time and Suffering
July 27, 2017
Drop In. Use This Winter to Reset.
January 15, 2020
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!