What’s in the CSA Box

brussel_sprouts1

This week we received our final CSA delivery of the season for Boistfort Valley Farm. Our box includes Carnival squash, leeks, parsnips, beets, cauliflower, Carpathian garlic, radishes, brussels sprouts, red chard and ornamental gourds.

As Thanksgiving approaches, we are inspired by these recipes provided by Boistfort:

Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
Adapted from Bon Appétit, Nov. 2008 by Lora Zarubin

3/4 pounds brussels sprouts, trimmed, quartered lengthwise through core
1 pound of cauliflower, trimmed, cut into small florets
1 1/3 cups heavy whipping cream
1/4 cup chopped shallots
1/2 tablespoon chopped fresh sage
1 tablespoon olive oil
1/3 cup plain dry breadcrumbs
1/3 cup pine nuts, lightly toasted
2 tablespoons chopped fresh Italian parsley
1 1/2 cups grated Parmesan cheese, divided

Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.

Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over.

Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.


Parsnip Purée with Sautéed Brussels Sprouts

Adapted from Gourmet, Nov. 2008 Shelley Wiseman

1.5 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
3 Tbsp unsalted butter, cut into pieces
3/4 cups whole milk
5 ounces Brussels sprouts
1 Tbsp olive oil
1.5 tablespoons water

Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain.

Purée hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish and keep warm, covered.

Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.  Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes. Add water and cook, tossing, until leaves are slightly wilted and water has evaporated, 1 to 2 minutes. Season with salt and scatter leaves over parsnip purée.

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