WEEK #10:
Leeks
Potatoes
Carrots
Celeriac
Parsnips
Beets
Watermelon radishes
Turnips
Garlic
From the Full Plate Farm Collective.
I'm getting a little overwhelmed with root vegetables. We already had a whole box full of potatoes and beets left over from previous weeks, and now there's even more to add to the bounty. Fortunately, these roots will still be good long after the CSA program ends at the end of the month.
Beef stew with root vegetables: adapted from a recipe from The Silver Palate Cookbook. I took a pound of cubed stew beef, dredged the pieces in a mixture of 1/2 cup flour, 1 teaspoon ground thyme, and 1/2 teaspoon salt, and browned them in olive oil. After removing the beef from the pot, I deglazed with 1-1/2 cups of red wine, 2 cups of vegetable stock, and 1/3 cup of tomato paste. Then, I added 2 tablespoons of cumin, 1 teaspoon of chili powder, and 5 bay leaves. When the liquid came to a full boil, I returned the beef to the pot and added 3 pounds of cubed root vegetables: potatoes, celery root, yellow beets, carrots, and parsnips. After stirring thoroughly, I put the pot in a 350-degree oven for one hour. Halfway through, I added one small chopped onion and 6 sliced garlic cloves. For a more North-African flavor, I also threw in a teaspoon each of orange zest and pomegranate molasses -- this made the stew a bit like a tagine.
1 comment:
The missus took our huge stack of root veggies and boiled them into veggie stock for future soups and whatnot. Root veggies last a long time, but even longer when saved as stock!
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