Spinach, Swiss Chard, & Sweet Potato Gratin

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My husband’s side of the family does not support a sweet potato side dish on the Thanksgiving table, but who can resist sweet potatoes covered in cheese and greens? It was pretty too. In my opinion, gratins have it all. :) This one had a nice balance between the indulgence (béchamel sauce and cheese), sweetness (sweet potatoes), and healthiness (greens). The sweet potatoes were thinly sliced, so they cooked relatively quickly as well. Nice. This recipe was adapted from Smitten Kitchen.

Yield: Serves 12

  • 1 cup (about 5 ounces) coarsely grated Gruyére cheese
  • freshly ground black pepper
  • coarse salt
  • 1 to 2 tablespoons fresh thyme
  • 1 to 2 tablespoons minced fresh Italian parsley
  • 2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds (I used a mandolin)
  • 2 tablespoons all-purpose flour
  • 4 garlic cloves, minced
  • 1 cup whole milk
  • 1 cup heavy cream
  • pinch of freshly grated nutmeg
  • 2 pounds spinach (I used pre-washed small leaf but not baby spinach)
  • 1 large bunch Swiss chard, about 1 pound, leaves and stems separated, stems reserved for another use and leaves cut into 1-inch slices
  • 1 yellow onion, finely chopped
  • 1/4 cup (1/2 stick or 2 ounces) butter
  1. Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Increase heat to moderately high and add nutmeg followed by large handfuls of greens, stirring, until all are wilted. Season with salt and pepper then transfer greens to a large colander (over a large bowl) to drain well and press out liquid with back of a large spoon.
  2. Make sauce: Combine cream, milk, and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Whisking constantly, bring to a boil and continue to cook roux, whisking, one minute. Then, slowly whisk in warm cream/milk and boil, whisking, for one additional minute. Season sauce with salt and pepper.
  3. Assemble gratin:Preheat oven to 400°F. Butter deep 9×13 baking dish (or spray with cooking spray).
    • Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese.
    • Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it.
    • Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs, and another 1/4 cup of cheese.
    • Top with the remaining greens, salt, pepper and herbs.
    • Pour the remaining béchamel sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.
  4. Bake gratin for about 35 minutes, until golden and bubbly, and most of the liquid is absorbed. Cover with foil and bake an additional 10 minutes. Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this.

One Year Ago:

Two Years Ago:

Twice Baked Potato Casserole

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When I saw this recipe from Nancy of Feasting with Friends, I forwarded a link to my husband at work to see if he would like to have it as part of our Thanksgiving feast. The response: “Are you joking? Of course!”

This casserole was insanely HUGE! My son ate potato casserole with a side of potato casserole for his Thanksgiving feast. :) My husband ate his fair share as well- they were both absolutely thrilled- especially with the cheesy bacon topping. :) This tasty recipe was adapted from Feasting with Friends. I used fat-free Greek yogurt in lieu of sour cream. (No one noticed….)

Yield: Serves 15+

  • 18 medium russet potatoes
  • 8 ounces cream cheese, softened
  • 1 cup sour cream or Greek yogurt (I used fat-free Greek yogurt)
  • 1 stick butter, softened
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 – 1 cup of whole milk (may use less depending on consistency of potatoes)
  • 8 slices of bacon, fried until crispy and crumbled
  • 3 cups sharp cheddar cheese, shredded
  • chopped chives
  1. Preheat oven to 350°F (convection). Scrub potatoes and pierce each several times with a fork or sharp knife.
  2. Bake the potatoes (directly on the oven rack) for about 1 hour to 1 hour and 15 minutes. Fully cooked potatoes will give slightly when squeezed (use an oven mitt – they’ll be hot).
  3. If baking completed dish immediately after prep, reduce oven temperature to 325°F.
  4. Cool potatoes slightly, until able to handle. Spritz a baking dish with cooking spray; set aside.
  5. Cut each potato in half. Scoop out the insides and place in a large mixing bowl. Set the skins aside.
  6. In two batches, using a stand mixer, stir on low until potatoes are broken down a bit, incorporating about 1/2 cup of milk in each batch. Add half of the cream cheese, sour cream or yogurt, butter, garlic, salt, and pepper. Mix thoroughly. Repeat with the second batch.
  7. Taste, and adjust seasoning as needed. Add additional milk (a tablespoon or so at a time) if potato mixture is too thick.
  8. Roughly chop about 1/2 of the potato skins and place in the prepared baking dish. Using a large spoon, place the potato mixture on top of the skins. Smooth and level the potatoes. Cover with foil.
  9. At this point, the potatoes can be baked immediately, or stored in the refrigerator for 24 hours. If refrigerating, allow dish to stand at room temperature about 1 to 2 hours prior to baking and start in a cold oven, set to 325°F. Add about 10 minutes to the bake time below.
  10. Bake about 35 to 45 minutes, remove foil and bake about 10 more minutes until the potatoes are completely heated through. Immediately after removing from the oven, top the potatoes with the shredded cheese and crumpled bacon. Return to oven briefly to melt the cheese.
  11. Allow to stand 10 minutes before serving.

Note: Fewer guests? For every 3 potatoes, use approximately: 1 ounce cream cheese, 2 Tablespoons sour cream, 1 Tablespoon butter, 1/2 clove minced garlic, 2 Tablespoons milk, 1/2 cup shredded cheddar and 1 slice crumbled, cooked bacon.

One Year Ago:

Two Years Ago:

Moroccan-Spiced Roasted Carrots with Harissa and Maple Syrup

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This colorful and flavorful dish offered a break from the heavier dishes on the Thanksgiving table. The harissa added some unexpected spiciness as well. This recipe was adapted from Bon Appetit.

Yield: Serves 8

  • 2 garlic cloves, finely grated
  • ¼ cup olive oil
  • ¼ cup pure maple syrup
  • 1 tablespoon harissa paste
  • 2 teaspoons cumin seeds
  • coarse salt and freshly ground black pepper
  • 2½ to 3 pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
  • 1 lemon, thinly sliced, seeds removed
  1. Preheat oven to 450° (on convection roast).
  2. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
  3. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.
  4. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 25 (convection) to 35 minutes.

Do Ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

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One Year Ago:

Two Years Ago:

Butternut Squash and Cornbread Stuffing Muffins

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This stuffing is so fabulous it’s not just for Thanksgiving. The muffin presentation is fun and unique but it also cooks quickly and stays moist. So cute too! :) This recipe was adapted from Food and Wine, contributed by Michael Symon.

I love trying new recipes for our Thanksgiving feast, but, even though I have served this stuffing in the past I had to made it again this year. It’s delicious! I used Trader Joe’s cornbread mix but homemade or another not-too-sweet store-bought cornbread would work well too. I roasted the squash and made the cornbread a day in advance. I think it was our favorite side dish this year- Great!

Yield: 18 muffins

  • One 3-pound butternut squash, halved lengthwise and seeded
  • Vegetable oil, for rubbing
  • coarse kosher salt and freshly ground black pepper
  • 1 1/2 pounds prepared cornbread, cut into 1-inch cubes (I used Trader Joe’s cornbread mix- the perfect amount)
  • 3/4 pound thick-cut bacon, cut into 1-inch pieces
  • 1 large red onion, cut into 1/4-inch dice
  • 2 celery ribs, cut into 1/4-inch dice
  • 6 garlic cloves, minced
  • 1/4 cup plus 2 T chopped sage
  • 3 teaspoons sugar
  • 3 large eggs
  • 3/4 cup chicken stock or low-sodium broth
  1. Bake the cornbread. Cool and cut into 1-inch cubes.
  2. Preheat the oven to 350°. Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil. Season with salt and pepper and turn the squash cut sides down. Roast for about 1 hour, or until tender. Let cool slightly.
  3. Increase the oven temperature to 375°. Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted. Let cool completely. Leave the oven on.
  4. Generously butter a 12-cup muffin tin, and 6 cups in an additional tin. (I used cooking spray.)
  5. In a medium skillet, cook the bacon over moderate heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
  6. Heat 1/4 cup of the bacon fat in the skillet. Add the red onion and cook over moderate heat until softened, about 4 minutes. Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes. Stir in the bacon.
  7. Peel the roasted squash. Transfer 4 1/2 cups of the squash to a food processor, add the sugar and puree until smooth.
  8. Season the mixture with salt, add the eggs and process until incorporated. Add the chicken stock and process again.
  9. In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes.
  10. Stir lightly, add the onion-bacon mixture and 1 teaspoon of salt and stir again.
  11. Mound the stuffing in the prepared muffin cups.
  12. Bake the muffins in the upper third of the oven for about 40 minutes, until crisp on top and heated through. Unmold the stuffing muffins and serve hot.

One Year Ago:

Two Years Ago:

Skinny Whole Wheat Pumpkin Banana Chocolate Chip Muffins

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Thanksgiving is so indulgent, I wanted to have a lighter treat to offer for breakfast. These moist muffins have NO oil or butter and are whole wheat. Nice!

This recipe was adapted from Friday Cake Night. I substituted whole wheat flour for half of the all-purpose flour, substituted a spice blend for pumpkin pie spice, and added mini chocolate chips. I also made mini muffins instead of a loaf. They were a bit sticky and worked better with cooking spray on the pan instead of paper muffin cup liners.

  • 2 ripe bananas, mashed
  • 1 cup light brown sugar
  • 2 large eggs
  • 1/3 cup unsweetened apple sauce
  • 1 1/3 cup pumpkin puree
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp freshly ground nutmeg
  • 1/2 cup mini chocolate chips
  1. Preheat the oven to 350 degrees on convection. Lightly coat a mini muffin pan with cooking spray.
  2. In a large bowl, combine the mashed banana, brown sugar, apple sauce, pumpkin, and eggs until smooth.
  3. Add all the remaining ingredients (except chocolate chips) to the bowl with the banana and pumpkin mixture and stir until well combined.
  4. Fold in the chocolate chips
  5. Scoop the batter into the prepared pan (I used a cookie scoop) and bake for 12 minutes.

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One Year Ago:

Two Years Ago:

Roasted Brussels Sprouts with Pears and Pistachios

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Brussels sprouts on their stalks are completely irresistible to me. My husband isn’t a fan, so when my mom comes to visit I make them for us. This year my mother-in-law was here to gobble them up as well! This roasted version was a wonderful side dish- absolutely fabulous with the sweetness of the pears and the crunchiness of the nuts. This recipe was adapted from Bevi of Food 52, via A Pug in the Kitchen. This is definitely my new go-to brussels sprouts recipe. Delicious.

Yield: Serves 4 to 6 as a side dish

  • 2 pounds brussels sprouts (from 1 large stalk), halved lengthwise
  • 4 T olive oil
  • 1/2 to 1 teaspoon coarse salt
  • freshly ground black pepper, to taste
  • 1 to 2 Bosc pears, halved lengthwise and cored
  • 1/4 cup shelled pistachios, chopped coarsely (I used salted)
  • Juice of 1/2 large lemon
  1. Preheat oven to 425° F (convection roast). Place the prepared brussels sprouts on two parchment-lined baking sheets and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on one of the baking sheets, making sure there is enough oil to coat their cut surfaces.
  2. Roast the brussels sprouts and pears for about 15 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear — it many not be caramelized at this point. Alternate the position of the pans and continue to roast another 5 to 10 minutes.
  3. Reduce the oven heat to 375° F. Add the pistachios and roast an additional 5 minutes to lightly toast them.
  4. Remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Chop the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.

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One Year Ago:

Thanksgiving Day Menu 2014

We had so many feasts before and after Thanksgiving this year with our visiting family. I suppose we are extra-thankful!! :) I love recording our Thanksgiving feast to refer back to in the future- I wish I had started blogging 10 years earlier for that reason…..

I know that this is belated, but here it is. :) I will add the links as I update my posts!

Thanksgiving Eve Eve:

Dinner:

Thanksgiving Eve:

Dinner:

Thanksgiving Day:

Breakfast:

Lunch:

Thanksgiving Feast:

Leftover Dishes:

One Year Ago:

Two Years Ago:

Apple Dutch Baby

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I love special breakfasts!! I served this gorgeous giant apple pancake with pure maple syrup, but included the recipe for the special Apple Cider Syrup below. This recipe is from The North Shire Lodge in Manchester, Vermont via Bon Appetit. Lovely!

Yield: Serves 4

For the Dutch Baby:

  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  • ¾ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon, divided
  • 4 tablespoons unsalted butter, divided
  • 1 large Pink Lady apple, peeled, sliced ¼” thick
  • 1 tablespoon light brown sugar
  • pure maple syrup or apple cider syrup (recipe follows), for serving
  1. Preheat oven to 425° (convection).
  2. Whisk eggs, milk, flour, vanilla, salt, and ½ teaspoon cinnamon in a medium bowl until smooth.
  3. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat.
  4. Add apple and sprinkle with brown sugar and remaining ½ teaspoon cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
  5. Wipe out skillet and heat in oven until very hot, 8–10 minutes.
  6. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
  7. Serve drizzled with maple syrup or apple cider syrup.

For the Apple Cider Syrup:

  • 4 cups apple cider
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  1. Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.

Do Ahead: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Vegetable Strudel Casserole

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I tend to make dishes with a similar theme or flavor-profile. This dish sounded original and different- outside of the box for me. Then Nancy of Feasting with Friends Blog posted a Veggie Strudel on the same day I was making this one! So, I suppose this dish isn’t that original…. but it was tasty. :)

This recipe was adapted from The Enchanted Broccoli Forest by Mollie Katzen. I modified the recipe by baking it as a casserole instead of in individual pieces- seemed much neater that way! I also modified it by increasing the mushrooms, onions, and scallions, using cauliflower instead of broccoli, and by adding green beans. I also sprayed each layer of phyllo dough with canola oil spray instead of brushing with olive oil; I did brush the top layer with olive oil prior to baking. Very nice.

  • 1 T unsalted butter
  • 2 yellow onions, minced
  • 1 large carrot, diced
  • 3 cups shredded green cabbage
  • 2 to 3 cups chopped cauliflower or broccoli (about a generous quarter of a large head)
  • 1 cup trimmed and chopped green beans, optional
  • 10 oz button mushrooms, minced
  • 1 to 2 tsp coarse salt, to taste
  • 1 tsp caraway seeds
  • 10 large cloves of garlic, minced
  • 1 to 2 T fresh lemon juice
  • 3 T minced fresh dill
  • 7 scallions, greens and whites, minced
  • freshly ground black pepper, to taste
  • 1 cup crumbled feta or goat cheese
  • 3/4 cup fine bread crumbs, separated
  • canola oil cooking spray
  • extra-virgin olive oil
  • 1 pound phyllo dough leaves, thawed
  1. Preheat oven to 375 degrees (convection). Lightly oil a 9×13-inch baking pan. (I use an enameled cast iron pan.)
  2. Make the Filling: Melt the butter in a Dutch oven. Add onion, and cook for 5 minutes over medium heat. Add the carrot, cabbage, broccoli or cauliflower, green beans, mushrooms, and 1 tsp salt. Continue to cook over medium heat, stirring intermittently, until the vegetables are just tender (about 5 minutes).
  3. Remove pan from heat. Stir in the caraway, garlic, lemon juice, dill, scallions, pepper, cheese, and 1/2 cup of the bread crumbs. Adjust seasoning to taste.
  4. Remove half of the phyllo dough leaves from the package and sandwich between two pieces of plastic wrap. Cover with a damp towel.
  5. Lay one sheet of phyllo in the oiled baking pan and lightly spray with canola oil or lightly brush with olive oil. Continue layering the sheets of dough, adding oil between each layer, until 1/2 pound of dough (1/2 package) is used.
  6. Sprinkle the stack of phyllo with the remaining 1/4 cup of breadcrumbs.
  7. Add the filling, spreading it to within 1/2 inch of the edges.
  8. Layer more phyllo dough over the filling, spraying or brushing each layer with oil. Use the entire box. Brush olive oil over the top layer.

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One Year Ago:

Dark Meat Chicken Chili

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This chili has an incredible rich flavor. The chicken is browned and then braised and both dried and smoked chiles are used instead of chili powder. Not too spicy- just absolutely delicious!!

This recipe was adapted from a dark meat turkey chili in Bon Appetit, contributed by Claire Saffitz. I substituted boneless, skinless, chicken thighs for turkey drumsticks and adjusted the cooking times. We ate it with all of the toppings (of course) as well as with cornbread on the side (in Pullman loaf form!). Perfect for any cold day- or for the Super Bowl. :)

Yield: 8 Servings

  • 2 guajillo chiles, stems removed
  • 1 ancho chile, stem removed
  • 1 canned chipotle chile in adobo, plus 1 Tbsp. adobo
  • 1/4 cup olive oil
  • 10 boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup tomato paste
  • 1 28-oz. can crushed tomatoes
  • 1 12-oz. can Pilsner or other light beer
  • 2 15-oz. cans pinto beans, rinsed
  • Lime wedges, sour cream, chopped red onion, chopped fresh cilantro, and sliced avocado (for serving)
  1. Toast guajillo and ancho chiles in a small dry skillet over medium-high heat, tossing, until darkened in color and fragrant, about 2 minutes. Transfer to a blender and add 1 cup boiling water. Let sit 10 minutes.
  2. Add chipotle chile and adobo to the soaked dried chiles and blend until smooth, about 1 minute. Set chile purée aside.
  3. Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high heat. Season chicken generously with salt and pepper. Working in batches if needed, cook, turning occasionally, until browned all over, 5 to 7 minutes. Transfer to a plate.
  4. Reduce heat to medium and add onion and garlic to same pot; season with salt. Cook, stirring occasionally, until onion is soft and translucent, 8–10 minutes.
  5. Mix in cocoa, cumin, oregano, and cayenne and cook, stirring constantly, until fragrant, about 2 minutes.
  6. Add tomato paste and cook, stirring constantly, until onion is coated and paste begins to darken, about 2 minutes. Add reserved chile purée and bring to boil.
  7. Continue to cook, stirring, until thickened and darkened in color, about 3 minutes.
  8. Add tomatoes, beer, and 4 cups water; season with salt and return chicken to pot. Bring to a boil.
  9. Reduce heat and gently simmer, uncovered, until meat is tender, about 20 to 30 minutes. Remove chicken from pot and let cool slightly. Shred meat and return to pot.
  10. Add beans and simmer, adding more water as needed, until meat is beginning to fall apart and beans are very tender, 20 to 30 minutes; season chili with salt.
  11. Serve chili with lime wedges, sour cream, red onion, chopped cilantro, and sliced avocado.

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One Year Ago:

Two Years Ago:

Kabocha Squash Saute with Bacon & Sage

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I have a new favorite squash! KABOCHA. I wasn’t going to post this simple side dish- but then it was so amazing that I didn’t want to forget it!! :) This recipe was adapted from Trader Joe’s. It would be an amazing holiday side dish.

Yield: Serves 4 to 6

  • 1 Kabocha Squash, seeded, peeled, and cubed
  • 4 slices thick-cut uncured apple smoked bacon, chopped
  • 1 large yellow onion, diced, about 1 1/2 cups
  • 6 fresh sage leaves, chiffonade
  • coarse salt & freshly ground black pepper
  • balsalmic glaze, for serving
  1. Seed, peel, and dice the squash.
  2. Cook chopped bacon in a medium sauté pan (with a lid) until crispy. Remove bacon and oil (reserving about 1 1/2 T fat) to a paper towel-lined plate.
  3. Add onion and sauté for 2-3 minutes.
  4. Add cubed squash to the onions in the pan. Season with salt and pepper; cook, stirring occasionally for 12 minutes.
  5. Add 1/4 cup water (or stock) to the pan. Cover and steam for an additional 5 minutes, or until tender but still firm.
  6. Remove lid, stir in reserved bacon and sage.
  7. Remove from heat and dress with balsamic glaze, if desired.

One Year Ago:

If you like this you may also like:

Broccoli Spinach Puree

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The first time I ever tried this dish my husband (then boyfriend) made it for me. I had never made a vegetable puree (it was in my pre-kid/pre-baby food era) and I couldn’t believe how absolutely delicious it was! I decided to use my beautiful CSA broccoli, spinach, and kale for this version. We ate it as a side dish with grilled chicken, but it would be elegant with some sort of seared meat or fish placed on top of it on the plate. This recipe was adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins. I used shallots in lieu of onions, unpeeled yukon gold potatoes instead of a russet potato, and incorporated kale. Lovely!

  • 4 T (1/2 stick) unsalted butter
  • 2 ribs celery, diced
  • 2 large shallots or 1 medium yellow onion, diced
  • 2 medium yukon gold potatoes (unpeeled) or 1 small russet potato (peeled), diced
  • 1 large bunch of broccoli (2 pounds)
  • 1 1/2 cups chicken or vegetable stock (I used 1/2 cup Wild Mushroom Stock and 1 cup chicken stock)
  • 3 cups slivered spinach leaves (I used a combination of spinach and kale), well rinsed
  • 1/2 tsp freshly grated nutmeg
  • coarse salt and freshly ground black pepper, to taste
  • 1 T finely grated lemon zest
  1. Melt the butter over low heat in a large sauté pan (with a lid). Add celery, onion, and potato. Cook, stirring occasionally, until wilted, 10 minutes.
  2. While the vegetables are cooking, prepare the broccoli: Cut 1/4-inch off the bottom of the stem, and separate the stem from the head. Peel and then cut the stem into thin slices crosswise; quarter the slices.
  3. Reserve 1 cup of florets from the head of the broccoli. Chop the remainder of the head into small pieces.
  4. Add the chopped stems and head to the wilted vegetables, along with the stock. Cover, and cook over low heat for 30 minutes.
  5. Meanwhile, steam the broccoli florets with 1 T of water in the microwave for 1 to 2 minutes. Set aside.
  6. Add the spinach, nutmeg, and salt and pepper to the cooked vegetables, and cook for 1 minute.
  7. Transfer the mixture to a food processor and puree until smooth. Pulse in the lemon zest. Adjust seasonings if necessary.
  8. Transfer the puree to a warmed serving dish and garnish with the reserved broccoli florets. Serve immediately.

One Year Ago:

Two Years Ago:

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