Wednesday, November 13, 2013
Recipes for Parsnip Soup and Beet Salad
I forgot to take pictures when I was on the air the other morning. Morning television goes QUICK, and before you know it, your three minutes (and six hours of work) are up. Both of these recipes are kick ass for T-Giving. Soup is a great way to fill up in a low fat style. Add an onion confit topping made with +Greenbush Brewing Co Unicorn Killer and it is above and beyond. Salads are just great. Add some roasted beets and some local goat cheese from Dancing Goat Farm, and you are set. You can thank me later.
Amy Sherman's Parsnip Soup
For the soup:
2 Tablespoons olive oil
2 cups slivered onions
2 pounds parsnips, peeled and chopped (or a mix of root veggies)
8 cups vegetable stock
salt and pepper
1/2 cup cream
squeeze of lemon
In a soup pot, heat up the olive oil and add the onions. Cook, stirring, until brown. Add the parsnips and continue to cook, for another 5-8 minutes. Add the stock, salt and pepper to taste. Add more stock or water, just enough to make sure the veggies are covered. Simmer the soup until t he parsnips are tender, about 15 minutes. Add the cream. Use an immersion blender to puree until smooth, season with more salt and pepper if needed. Add a little lemon juice to brighten the flavor.
For the topping:
1/2 pound bacon, chopped
1 cup chopped onion
salt and pepper
1 teaspoon honey
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 cup malty beer, or a pumpkin ale
Heat a skillet over medium heat. and cook the bacon until crisp. Drain off most of the fat. Add the onion and cook until well browned, about 5 minutes. Reduce the heat, and season with salt and pepper, and add the spices and honey. Cook for a few minutes, then deglaze with the beer. Cook until the onions are soft and sweet, about 15 minutes. Serve the soup topped with the confit.
Amy Sherman's Roasted Beet Salad
To roast beets:
about 2# red beets (3-4 large)
about 2# yellow beets (3-4 large)
Preheat the oven to 425 degrees. Wrap the red beets in foil, and the yellow beets in foil and place both packages on a sheet tray in the oven. Roast until tender. This can take between one hour to an hour and a half, depending on the size of the beets. Let the beets cool. When cool enough to handle, slip of the skins and discard. Separately cut the beets into a large dice and put in separate bowls. This can be done the day before, just store the beets in the fridge until ready to use.
For the salad:
4 cups lettuce
4 oz goat cheese
1/2 cup roasted pistachios, chopped
1 large shallot, minced
3 TBLS rice wine vinegar
1 TBLS dijon mustard
1 tsp coriander, toasted and ground
1/4 cup extra virgin oil (or pistachio oil if you’ve got it)
salt and pepper
To make the salad dressing, combine the shallot with the vinegar and let sit for 5 minutes. Add the mustard, coriander,and then whisk in the oil. Season with salt and pepper.
Pour a few tablespoons over each bowl of beets and stir well. Toss the greens with some of the dressing. Top with the beets, crumble the goat cheese, and sprinkle the nuts over the top. Drizzle more viniagrette over the salad, if you would like.