Recipe: Parsnip & Leek Soup

2021 Week 24 Newsletter

Recipe & Pic from Simply Recipe

A recipe recommendation from one of our CSA members! She suggests subbing in chicken broth for the 2 extra cups of water and offering feta as an additional topping option. She shared that cauliflower works great to add in if you're a bit short on parsnips, and we think carrots would probably work well here too!

2 tablespoons butter

3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks)

2 tablespoons extra virgin olive oil

1 1/2 to 2 pounds parsnips, peeled and chopped

2 strips lemon zest, 1 x 2 inches each

1 to 2 teaspoons kosher salt

4 cups chicken stock (use vegetable stock for vegetarian option)

2 cups water

2 cups finely chopped fresh parsley (reserve a little for garnish)

1 tablespoon lemon juice

Freshly ground black pepper to taste

Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest.

Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

After removing the zest and adding the parsley, purée by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.

Stir in lemon juice and season with salt, if needed.

Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Recipe: Celeriac & Apple Soup

from Wild Greens & Sardines

1 tablespoon unsalted butter
1 tablespoon olive oil
1½ cups sliced leeks
½ cup roughly chopped onion
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly grated nutmeg
1 teaspoon minced garlic
2 medium tart apples (such as Granny Smith), peeled, cored, and quartered
1 pounds celeriac, peeled and cubed
3-4 cups water
½ cup whole milk
Freshly ground pepper
For serving: piment d’espelette or smoked paprika

Heat the butter and olive oil together over medium heat in a large pot. Allow the butter to brown, just slightly. Add the chopped leeks and onion and cook, stirring often, until soft and shiny, about 5 minutes. Add the salt, nutmeg, and garlic and cook for another minute.

Add the celeriac, apples, and water to the pot. Cover and raise the heat to high. Bring the liquid to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until the apples and celeriac fall apart, 30 to 40 minutes.

If you have an immersion blender, stick it into the pot and blend until smooth. Otherwise, transfer to an upright blender in batches and return to the pot. Add the milk, and taste to adjust salt and add pepper. Serve with a healthy dusting of piment d’espelette or smoked paprika.

Recipe: Classic Potato Leek Soup

from Julia Child

2 tablespoons neutral oil, such as canola or grapeseed oil

1 pound russet potatoes, peeled and roughly chopped

1 pound leeks, cleaned and thinly sliced

6 cups vegetable stock (or light chicken stock)

Kosher salt, to taste

1 to 2 tablespoons freshly squeezed lemon juice

1/2 cup heavy cream

1/2 cup crème fraiche

1/3 cup minced parsley or chives

Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.

Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

Recipe: Stuffed Winter Squash

from The Splendid Table

This recipe is very versatile and can be used with futso, acorn, butternut, or delicata!

2 small winter squash, cut in half through the stem and seeded

2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish

3/4 teaspoon kosher salt

6 ounces chorizo or sweet sausage, crumbled or cut into small pieces (or cooked chopped bacon)

1 cup chopped leeks (1 small leek)

1 cup chopped apple (1 to 2 apples)

Freshly ground pepper

2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons

4 fresh sage leaves, coarsely chopped

2 cups cooked millet, rice, or quinoa (or try crumbled corn bread!)

1/2 cup grated Cheddar cheese or Parmesan

Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.

Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

Recipe: Simmered Daikon With Chicken In Yuzu Sauce

adapted from I Love Umami

1 lb. Daikon radish

1 lb. Chicken thighs, boneless and skinless

3.5 oz brown or white beech mushroom, optional

1 tsp cornstarch

1.5 tbsp neutral tasting oil

2-2.5 tsp grated ginger

1 tsp coarse sea salt, plus more to taste

1 cup chicken or vegetable stock

1 to 1.5 tbsp yuzu juice*

1.5 tbsp soy sauce

1-2 bulbs scallions (or leeks!), chopped

Slice off both ends of the daikon radishes. Rinse and scrub under tap water. Pat dry and use a peeler to peel off the outer skin. Dice it to cube shape, about 1 to 1 ½ -inch cubes.

Dice the chicken to 1 ½ -inch bite sizes. Slice off the bottom end of the mushrooms and break them to pieces, if using. In a small bowl, make a slurry with cornstarch and 1 tbsp water.

Preheat a large stir-fry pan or Dutch oven over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add the oil, chicken, ginger, and 1 tsp salt. Saute over medium-high heat for about 3 minutes.

Add stock, daikon radish, and mushrooms. Make sure the radish cubes are in contact with the liquid. Cover with a lid and bring it to boil, about 3-4 minutes.

Then lower the heat to medium-low and simmer for 15-20 minutes or until the daikon turns soft and can easily be poked through with a fork or chopstick. The color will turn from pale to translucent. Stir the pot periodically to ensure even cooking.

Season with yuzu juice and soy sauce. Stir the slurry one more time before adding it to the pot. Gently toss for 30 seconds to thicken the sauce. Off heat, taste and add more salt, if desired.

Garnish with scallions (or leeks). Serve warm.

*or a 1:1 ratio of lemon and lime juice with a touch of orange or grapefruit juice.

Recipe: Smashed Roasted Fingerling Potatoes With Leeks

from Busy In Brooklyn

Taters and leeks are often found together in soups but here they join forces in a delicious roasted dish!

1 pound fingerling or baby potatoes
1 cup water
1 large leek or a couple small leeks, only white part sliced thinly (green tops reserved for future stock!)
1/4 cup olive oil
1 clove garlic, minced
salt and pepper, to taste
fresh parsley, for garnish

Preheat oven to 400 degrees F.
Place potatoes on a sheet pan, pour water in pan and cover with foil. Bake for 30 minutes, until the potatoes are fork tender. Drain any remaining water from the pan and set the potatoes aside for 10 minutes.
Stir together the olive oil and minced garlic. Add the leeks to the pan then drizzle the potatoes and leeks with 3 tablespoons of the garlic oil to coat all sides.
Space the potatoes out evenly in the pan and smash each one down with a potato smasher, the back of a heavy cup or the palm of your hand. Flatten the potatoes to around 1/2 inch thick. Don’t worry if some break apart. Each potato will smash in a unique way.
Drizzle the potatoes with the remaining oil and sprinkle with salt and pepper. Roast the potatoes and leeks for 30-40 minutes, until golden brown and crispy around the edges. Sprinkle with fresh parsley and serve.

Recipe: Roasted Delicata, Chard, & Leeks With Farro

from Blossom To Stem

1 delicata squash, sliced (approx. 1/2-inch thick) and seeded

3 cloves garlic, minced

1 teaspoon dried rosemary

1/4-1/2 teaspoon red pepper flakes, (use the smaller amount if you like things on the mild side, the larger if you like extra heat)

4 tablespoons extra virgin olive oil, divided

1 bunch chard, de-ribbed and sliced into approx 1-inch wide strips

2 large or 4 small leeks, washed well, sliced lengthwise and then crosswise into 1/2-inch slices

3/4 cup farro

2 teaspoons sherry vinegar

1/4 cup marcona almonds

salt

Preheat oven to 425°F. Fill a medium saucepan about 2/3 full with water and bring to a boil.

In a large mixing bowl, add the delicata squash slices and toss to coat. Add 3 tablespoons of olive oil, the garlic, rosemary, red pepper flakes and generous pinch of salt. Lay out in a single layer on one side of a half sheet pan leaving the excess oil and seasonings in the mixing bowl. Add the chard to the mixing bowl along with a pinch of salt and toss to coat. Lay the chard out on the other side of the sheet pan–it doesn’t have to be a single layer, but it should be evenly spread out.

In a small mixing bowl, add the leeks, the remaining tablespoon of olive oil and pinch of salt and toss to coat. Spread in an single layer on a quarter sheet pan or other small pan.

Roast until the vegetables are deeply caramelized in spots and tender. The chard takes about 10-12 minutes. If you have smaller leeks they’ll be ready around 15 minutes, if you have large leeks (most supermarket leeks fall into this category) they take 20-25 minutes. The squash should be take about 20-25 minutes. As each vegetable is ready, remove it from the oven and place in a large bowl.

Meanwhile, cook the farro in the boiling water until tender, about 20-24 minutes. Drain in a fine mesh strainer and add to the bowl with the vegetables. Add the sherry vinegar. Toss everything together to coat. Sprinkle with marcona almonds. Serve warm or at room temperature.

Recipe: Celeriac & Leek Soup

Adapted From Dishing Up The Dirt

2 tablespoons olive oil
2 medium leeks (or one large), diced, white and light green parts only
1 small yellow onion, peeled and finely chopped
2 cloves of garlic, minced
1 medium-sized celeriac, peeled and cut into 1 inch cubes
2 yukon gold potatoes, peeled and cut into 1 inch cubes
Hefty pinch of salt
4 cups vegetable stock (plus more to thin as needed)
1 tablespoon fresh lemon juice
Crème Fraîche, or plain Yogurt for serving
Minced parsley for serving
Salt and pepper to taste

Heat the oil in a large heavy bottom pot over medium high heat. Add the leeks and onion and cook, stirring occasionally for about 8 minutes. Add the garlic, celeriac, potato and salt. Stir well. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.

Remove from the heat and let the soup cool for a few minutes before transferring the soup (you may need to do this in batches) to a high speed blender and pureeing until completely smooth and creamy. (You can use a stick blender here but the soup wont be nearly as smooth and creamy.) Return the soup back to the pot, stir in the lemon juice and taste for seasonings. If the soup seems too thick add more stock or water. Keep the soup on low heat until ready to serve.

Serve with a drizzle of Crème Fraîche, or plain yogurt.

Recipe: Roasted Carrots With Cilantro Yogurt & Peanuts

Adapted From Dishing Up The Dirt
Serve on top of a bowl of grains to make a complete meal!

1 ½ pounds carrots and parsnips, halved lengthwise if large and thick
2 tablespoons olive oil
salt and black pepper
1 teaspoon ground coriander

For The Yogurt
1 cup whole milk goat yogurt (or Greek style yogurt)
½ cup finely chopped cilantro
¼ teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving
Pinch of red-pepper flakes
Pinch of fine sea salt
¼ cup roughly chopped roasted, salted peanuts
2 tablespoons toasted sesame seeds (optional)
3 tablespoons minced leeks
Flaky salt, for serving

Heat oven to 400 degrees. In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the coriander, and toss the mixture to evenly coat. Place the carrots on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 35 to 45 minutes. Allow to cool slightly.
In a medium bowl, combine the yogurt, cilantro, ground coriander, lime juice and crushed pepper flakes. Stir well to combine and add salt to taste.
Spread the yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts, sesame seeds and scallions on top, and finish with flaky salt and a squeeze of lime juice.

Recipe: Celery Root, Fennel, and Leek Mash

Serve this with sausages, braised meats, or your favorite vegetarian meat alternative!

1 medium-sized celeriac, peeled and diced
1 leek, white and light green parts thinly sliced
1 fennel bulb, diced
1/4 cup milk or unsweetened almond milk
2 Tbs butter
1 teaspoon chilli powder
¾ teaspoon salt
pepper to taste

Add the chopped celeriac to a large pot of salted water and bring to a boil. Once boiling, partially cover and reduce to a simmer. Simmer for 25-35 minutes until the celeriac becomes tender.
Meanwhile cook the leek and fennel in a medium sized sauté pan on medium heat with butter. Cook until the fennel softens, this will take about 10-15 minutes. When cooked remove from heat and set aside.
When the celeriac is cooked, drain and return to the pot.
In a small blender (or food processor) add half the celeriac, half the fennel/leek mixtures and the remaining ingredients and pulse until well combined and no large chunks of celeriac remain.
Add the blender mixture back to the pot with the remaining celeriac and add the rest of the leek/fennel. Mash all together using a potato masher. Add in milk, taste and re-season if necessary.

Recipe: Bok Choy Fried Rice With Roasted Futsu

2 Cups Sushi Rice
1/3 Cup minced Leek (or sweet yellow onion)
2 cloves garlic, minced
1 inch ginger, grated
1-3 Bok Choy
1 Futsu Squash, quartered, sliced, seeds removed
Olive oil
Salt to taste
Soy Sauce & Sesame Oil to taste

Peheat your oven to 400 degrees and arrange your squash pieces (skin on) in a single layer on a large baking sheet. Toss them in olive oil and salt to taste. Transfer to the oven for about 35-40 minutes or until the squash has softened and easily peels away from the skin, rotating halfway through.
Meanwhile, cook rice according to package instructions (cold day-old rice is easier to work with). In a small skillet over low heat, add the minced leek and saute until soft. Add in chopped bok choy and cook until just wilted. Add garlic and ginger and saute until fragrant, stirring constantly. Add rice and cook over medium heat until hot and slightly crispy on the bottom. Season to taste with sesame oil and soy sauce and serve with roasted squash.

If you want more protein, throw a fried egg on top. You can also try roasting your Futsu seeds and adding them to the dish as well!

Recipe: Parsnip Fritters With Garlic Yogurt Sauce

Adapted From Dishing Up The Dirt

Fritters
3 medium sized parsnips, peeled
1/2 pound russet potato (one large) peeled
1/3 cup minced leek
1 Tablespoon fresh lemon juice
3 Tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil for frying

Garlic Yogurt Sauce
1/2 cup plain goat milk yogurt (or cows milk yogurt)
2 Tablespoons minced parsley
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey
2 Tablespoons extra virgin olive oil
Salt + Pepper to taste

Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.

Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they'll be!

Transfer the grated veggies to a bowl. Add leeks, parsley, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.

Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.

Serve fritters with garlic yogurt dip and enjoy!

Recipe: Clean Out The Fridge Strata

From The Seattle Times
This is a great way to use up stale bread, whatever melting cheese you have in the fridge, and leftover veggies of all kinds!

6 cups of cubed bread
5 eggs
1 1/4 cups whole milk
1 1/4 cups whipping cream
1 tsp salt
2 (or more) cups grated cheese- a mix of varieties is fine!
A couple handfuls of chopped onion, sweet or hot peppers, leeks, kale, tomatoes, any kind of fresh herbs, or whatever suites your fancy!

Preheat oven to 350 degrees and butter a 2-quart of 2-liter casserole dish.
In a medium bowl, mix the eggs, cream, milk, and salt. Make a layer of about a third of the bread cubes at the bottom of the casserole dish, and sprinkle with about a third of the cheese and half of your veggies. Repeat for another layer, then top with the remaining bread cubes and cheese.
Pour the egg mixture into the casserole and bake for 40min. Let it rest for about 10min before serving.

Recipe: Leek & Goat Cheese Frittata

From Fine Cooking

3 Tbs. unsalted butter
2 Tbs. olive oil
3 large leeks (white and light-green parts only), halved lengthwise, sliced on the diagonal 1/2-inch thick, and rinsed
Kosher salt
6 large eggs
Freshly ground black pepper
1 tsp. chopped fresh thyme
3 oz. goat cheese, crumbled

Position a rack in the center of the oven and heat the oven to 350°F.
Heat 2 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch, ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes. Transfer to a plate, spread in an even layer, and let cool briefly.

In a large bowl, whisk the eggs with 1 tsp. salt and several grinds of pepper. Add the leeks, thyme, and goat cheese and gently stir to combine.
Wipe the skillet clean and heat the remaining 1 Tbs. each butter and olive oil over medium-low heat. When the butter has melted, add the egg mixture and gently shake the pan to evenly distribute the leeks and cheese. Cook until the eggs begin to set around the edges, about 5 minutes. Gently shake the pan to be sure the frittata isn’t sticking (if necessary, slide a spatula around the perimeter to release it). Transfer the pan to the oven and continue to cook until the frittata is set in the center, about 5 minutes.

Remove from the oven and let sit for about 2 minutes. Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.