I have one more root vegetable side dish to share. This dish was a flavor-packed way to enjoy the parsnips from my CSA share. The honey and coconut oil enhanced the natural sweetness of the parsnips.
The recipe was adapted from 177MilkStreet.com, contributed by Rose Hattabaugh. I omitted the coconut topping and modified the proportions. The original recipe advises not to use very large parsnips because they can taste bitter.
Yield: Serves 4 to 6
3 tablespoons coconut oil, preferably unrefined
1 tablespoon honey
1 tablespoon yellow or brown mustard seeds
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons curry powder
Kosher salt and freshly ground black pepper
1 1/2 to 2 pounds parsnips, peeled and sliced 1/2 inch thick on a sharp diagonal (I used 8 medium parsnips)
1/2 cup lightly packed fresh basil, torn or chiffonade
3 tablespoons unsweetened wide-flake coconut, toasted, optional (see note)
Lime wedges, to serve, optional
In a large Dutch oven over medium, combine the oil, honey, mustard seeds, turmeric and curry powder. Cook, stirring, until the mixture is fragrant, about 1 minute.
Add 1 1/4 cups water and 1/2 teaspoon each salt and pepper, then bring to a simmer.
Stir in the parsnips and return to a simmer. Cover and cook, stirring once or twice, until the parsnips are almost tender, 5 to 7 minutes. (*Don’t stir more than once or twice while the parsnips are simmering in the covered pot. Lifting the lid allows heat and steam to escape, which slows the cooking and may cause the pot to run dry.)
Uncover and cook, stirring occasionally, until most of the water has evaporated, the parsnips begin to sizzle and a skewer inserted into the largest piece meets no resistance, another 3 to 5 minutes. Taste and season with salt and pepper.
Transfer to a serving dish and spoon on any liquid remaining in the pot. Sprinkle with the basil and coconut, if using; serve with lime wedges, if desired.
Note: To toast the coconut, spread in an even layer on a rimmed baking sheet and bake at 350°F until light golden brown, 3 to 5 minutes.
I considered making this side dish as part of our Thanksgiving feast but was unsure if the bag of root vegetables I received in my CSA share contained rutabagas or turnips! I didn’t want to take the risk. 😉
The interior of a rutabaga is a creamy yellowish-orange versus a turnip which is very white inside. Rutabagas are also much more mild and sweet in flavor compared to a turnip which can be spicy like a radish.
This recipe was adapted from 177MilkStreet.com, contributed by Rose Hattabaugh. I modified the method and proportions. I loved the combination of the starchy caramelized roasted rutabagas with the sweet pears and browned butter. Very nice.
Yield: Serves 8
6 T salted butter, divided
1 1/2 T minced fresh rosemary, divided
Kosher salt and freshly ground black pepper
2 1/4 pounds rutabaga, peeled and cut into 1-inch cubes
3 ripe but firm Bosc pears (about 1 pound), unpeeled, quartered, cored and cut into 1-inch pieces
1 1/2 T honey
2 tsp sherry vinegar OR cider vinegar OR white wine vinegar
Heat the oven to 450°F with a rack in the middle position. (I set my oven to convection roast.) Line a rimmed baking sheet with parchment paper.
In a small saucepan over medium, melt the butter; remove from the heat and set aside.
In a large bowl, stir together 1 tablespoon of rosemary, 3/4 teaspoon each salt and pepper and 3 tablespoons of melted butter.
Add the rutabaga and toss to coat, then distribute in an even layer on the prepared baking sheet; reserve the bowl.
Roast the rutabaga for 15 minutes on convection or up to 20 minutes in a standard oven.
Meanwhile, in the same bowl, toss the pears with 1 tablespoon of the remaining melted butter; set aside.
Set the pan with the remaining 2 tablespoons melted butter over medium and cook the butter, occasionally swirling the pan, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, about 1 minute.
Off heat, whisk in the remaining 1/2 tablespoon chopped rosemary, the honey, vinegar and generous 1/4 teaspoon each salt and pepper; transfer to a heat proof bowl, cover and set aside.
When the rutabaga has roasted for 20 minutes, add the pears to the baking sheet and toss to combine with the rutabaga. Roast until a skewer inserted into the rutabaga and pears meets no resistance and the rutabaga is well browned, 10 to 12 minutes; stir once about halfway through.
Remove the baking sheet from the oven, immediately drizzle the rutabaga and pears with the browned butter mixture and toss to coat.
Taste and season with salt and pepper, then transfer to a serving dish. (I sprinkled fine sea salt over the top of the dish.)
This recipe was adapted from Bon Appétit, contributed by Peter Som. I modified the method and proportions. The sauce was amazing!
The original recipe notes that if you can’t find gochujang, Sriracha can be substituted, to taste.
Yield: 4 to 6 Servings
1 1/2 lbs Brussels sprouts (from 1 stalk), trimmed, halved if large
1 T extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup coarsely chopped walnuts (optional) (I omitted them)
3 T unsalted butter
2 T gochujang (Korean hot pepper paste)
1 T pure maple syrup
2 scallions, thinly sliced, divided
zest of half a lemon
Flaky sea salt
Set a rimmed baking sheet in the center of the oven; preheat oven to 500°. I set my oven to convection roast.
Toss brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully (baking sheet will be hot!) spread out in a single layer; reserve bowl.
Roast until brussels sprouts are charred in spots and tender, 12 minutes in a convection oven or up to 16–18 minutes in a standard oven.
Meanwhile, if using walnuts, toast in a dry medium skillet over medium heat, tossing often, until fragrant and slightly darkened, about 4 minutes. Transfer to a small bowl and let cool.
Cook butter in a small saucepan over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 5–8 minutes. Remove from heat and stir in gochujang and maple syrup. Season with kosher salt and pepper.
Combine Brussels sprouts, half of walnuts (if using), and half of scallions in reserved bowl; add brown butter mixture and toss to coat.
Transfer to a platter or serving bowl and scatter (remaining walnuts) and scallions over the top.
Finely grate lemon zest on top; sprinkle with sea salt. (I used Fleur de Sel.)
I loved everything about this beautiful salad. We ate it with Turkish Grilled Chicken– such a wonderful meal. It was one of the best zucchini dishes I’ve ever made.
This recipe was adapted from Milk Street, contributed by Elizabeth Mindreau. It was re-created from a salad served at Coal Office, a modern Middle Eastern restaurant in London.
Yield: Serves 4 to 6
about 3/4 to 1 cup plain whole-milk Greek yogurt
2 T tahini
zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
Kosher salt and ground black pepper
15 1/2 ounce can chickpeas, rinsed and drained
1 small shallot, halved and thinly sliced
2 T red wine vinegar
2 tsp za’atar
2 small/medium zucchini (12 to 16 ounces total), quartered lengthwise and thinly sliced on a steep diagonal
1/4 cup lightly packed fresh mint, finely chopped
1/4 cup lightly packed fresh dill, finely chopped
1/4 cup lightly packed fresh cilantro
ground sumac, to serve, optional
In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave until the shallot is wilted, 1 1/2 to 2 minutes. Uncover and cool to room temperature, stirring occasionally. (see Tip)
When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, dill and cilantro. Taste and season with salt and pepper.
Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge.
Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
Drizzle with additional oil and sprinkle with sumac, if using.
Tip: Don’t forget to cover the bowl containing the chickpeas and shallots when microwaving. Covering traps steam that helps wilt the shallots and soften the chickpeas. And remember to occasionally stir the chickpea-shallot mixture as it cools. This helps ensure the chickpeas evenly absorb the seasonings pooled at the bottom of the bowl while also hastening the cooling.
As soon as I saw Mexican chef Pati Jinich prepare this dish on her PBS show, I had to make it. 🙂 I bought beautiful purple cauliflower and purple broccoli at the farm stand to make it extra special. We ate it with Mexican-Style Chipotle-Lime Pork Cutlets.
The salty, cheesy sauce was absolutely incredible. I loved how the vegetables were sliced into steaks instead of florets as well. I trimmed the tough outer portion of each stem but would remove even more next time to make that portion more tender.
This recipe was adapted from Pati’s Mexican Table and patijinich.com, via kcet.org. It was on an episode featuring dishes inspired by Isla Mujeres. I substituted creme fraiche for the Mexican crema. I also modified the method and proportions. Amazing!
Yield: Serves 6
For the Vegetables:
1/2 cup freshly squeezed lime juice (I used 2 limes)
1/2 cup freshly squeezed orange juice (I used 1 large naval orange)
3 chopped chiles de arbol or 1/2 to 1 tsp red pepper flakes
1/2 cup olive oil, plus more for brushing/drizzling
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 pounds broccoli, cut into 1/4″ vertical slices, including thick part of stem (I used 2 large heads)
2 pounds cauliflower, cut into 1/4″ vertical slices, including thick part of stem (I used 1 large head)
For the Queso Cojita Dressing:
1/2 cup crumbled queso cotija
2/3 cup Mexican crema or creme fraîche
1/2 cup vegetable oil (I used Canola oil)
2 tsp sherry vinegar
2 T water
2 medium garlic cloves
1/2 teaspoon kosher salt, or to taste
To Prepare the Vegetables:
Preheat oven to 475 degrees F. ( I set my oven to convection roast.)
Line 2 rimmed baking sheets with parchment paper.
In a glass measuring cup with a spout, mix the lime juice, orange juice, olive oil, red pepper flakes (or chile de arbol), 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Place the cauliflower and broccoli steaks on the prepared baking sheets in a single layer, making sure that they are not crowded.
Evenly pour the orange juice mixture all over the vegetables.
Place in the oven and roast for 25 to 30 minutes, flipping halfway through, until well roasted and considerably charred. Remove from the oven and set aside.
To Make the Dressing & To Serve:
While the vegetables are roasting, combine the queso cotija, Mexican crema (or creme fraîche), vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt in the jar of a blender or mixer. Puree until smooth. (I used a Vitamix.)
Serve the broccoli and cauliflower on a large platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking. (I served the sauce in a bowl on the side.)
This is another flavor-packed adaptation of a classic. It was a wonderful way to enjoy the bounty of delicious summer cucumbers. Although this version is lighter than a classic Caesar, I was initially concerned that the dressing may be too potent. No worries! It was perfect.
The recipe was adapted from Bon Appétit, contributed by Zaynab Issa. I modified the method and proportions, used cucumbers from my CSA share, and used harissa instead of Calabrian chile paste. I loved the generous volume of fresh dill.
We enjoyed it with grilled chicken thighs and and roasted potatoes. Great.
For the Crispy-Spicy Panko Topping:
2 T extra-virgin olive oil
1 tsp Harissa or Calabrian chile paste (or 1/2 tsp crushed red pepper flakes)
1 cup panko
1/4 tsp Morton kosher salt (or 1/2 tsp Diamond Crystal)
For the Salad & Assembly:
4 to 6 garlic cloves, finely grated or pushed through a garlic press
5 T extra-virgin olive oil
4 T freshly squeezed lemon juice
1 T anchovy paste or 5 drained oil-packed anchovy fillets, smashed
1 T Dijon mustard
1/2 tsp Morton kosher salt, plus more (or 3/4 tsp Diamond Crystal)
5 peeled, halved, and seeded cucumbers or 3 European hothouse cucumbers, cut on a diagonal into 1″ pieces
2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
1 cup dill, chopped
To Make the Crispy-Spicy Panko Topping:
Heat the olive oil in a large skillet, preferably cast iron, over medium. (I used a 12-inch cast iron skillet.)
Add the chile paste and stir into the warm oil.
Add panko and salt (and crushed red pepper flakes, if using instead of chile paste) and cook, stirring often, until breadcrumbs are deep golden brown, about 3 minutes.
Transfer spicy breadcrumbs to a shallow bowl; set aside.
Do ahead: Breadcrumbs can be made 3 days ahead. Store airtight at room temperature.
To Make the Salad & To Assemble:
Whisk garlic, olive oil, lemon juice, anchovies, mustard, and salt in a large bowl to combine.
If using regular cucumbers: peel, slice in half, and seed them. (I used a melon baller to seed them.)
Add the cucumber slices; toss well to coat.
Add shaved Parmesan and top with dill. Gently toss to distribute evenly.
Taste and season with more salt, if needed.
Just before serving, transfer cucumber salad to a platter and spoon reserved spicy breadcrumbs on top. (I reserved some of the breadcrumbs to pass at the table.)
Do ahead: Dressing can be made 3 days ahead; cover and chill. Salad (without breadcrumbs) can be made 3 hours ahead; cover and chill.
Everyone in my family loves tzatziki. This version incorporates red wine vinegar rather than lemon juice, which is apparently the way it is typically prepared in Greece. I normally use chopped cucumbers but really enjoyed the texture of the grated cucumbers in this dish.
We ate it with warm naan and grillled chicken kebabs. A perfect summer dinner! This recipe was adapted from Milk Street, contributed by Courtney Hill. I modified the proportions. I also prepared the tzatziki in advance and kept it chilled in the refrigerator until ready to serve. Wonderful.
Yield: about 2 cups
1 European seedless cucumber, halved crosswise
1 cup plain whole-milk or low-fat Greek yogurt (I used 2 percent Greek yogurt)(see Tip)
4 T (1/4 cup) extra virgin olive oil, plus more for drizzling
2 medium to large garlic cloves, finely grated or pushed through a garlic press
1 T chopped fresh mint, plus more for garnish
2 T chopped fresh dill, plus more for garnish
2 teaspoons red wine vinegar
Set a colander in a medium bowl, then set a box grater in the colander.
Grate the cucumber halves on the grater’s large holes, rotating and grating only down to the seedy core. Discard the cores. (Make sure that you don’t shred the cores as the seeds are watery and have a slight bitterness and unappealing texture.)
Sprinkle the shredded cucumber with 1 teaspoon salt and toss. Set aside to drain for 10 minutes.
Meanwhile, in a medium bowl, whisk the yogurt, oil, garlic, mint, dill and vinegar.
A handful at a time, squeeze the shredded cucumber to remove as much liquid as possible, then set on a cutting board; reserve 1 teaspoons of the cucumber liquid.
Finely chop the squeezed cucumber, then stir into the yogurt mixture.
Stir in the reserved cucumber liquid and 1/4 teaspoon coarse salt.
Transfer to a serving bowl, drizzle with olive oil and sprinkle with additional mint and dill, as desired.
Tip: Don’t use nonfat Greek yogurt. Without any fat, the flavor of the tzatziki is weak and thin.