A great alternative to potato gratin (and all of the carbs that goes along with it). I usually make my gratin with potatoes but having a diabetic father-in-law requires a little tweeking of some of my recipes. This recipe is a great lower carb alternative and is still quite decadent! I topped it off with a little bit of the Black Sheep Creamery cheese that was included in the most recent farm share but can be swapped out with an aged manchego or romano cheese. The caramelizing of the leeks and shallots add a wonderful depth of flavor to the dish. Enjoy!
A traditional Irish recipe! Traditionally served with Kale or Cabbage. Our version uses kale and caramelized leeks instead of scallions. Did you know there is also a song about this dish?
Did you ever eat colcannon, Made with lovely pickled cream With the greens & scallions mingled Like a picture in a dream Did you ever make a hole on top To hold the melting flake Or the creamy flavored butter That your mother used to make
Put the potatoes and rutabaga in a medium stock pot and cover with cold water by at least a couple inches. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
In a medium skillet over medium heat, add olive oil and chopped leeks. Stir frequently and continue to cook until your leeks become golden. (10-15 minutes)
Once your leeks are golden, reduce heat to low. Add chopped kale and 1/2 cup of butter. Cook until kale has wilted.
Return the cooked potatoes and rutabaga to the stove over medium heat in your stock pot. Mash with a potato masher and add 1/2 cup of butter. Add 1 cup of heavy cream and stir until well incorporated.
Fold in your kale, leek and butter mixture into the potatoes. If your potatoes seem a little too think, add a little whole milk to thin them out to your desired consistency. Add salt to taste, garnish with chopped parsley and serve.
This is one of those simple soups to make. All it really takes is throwing a few root veggies in a pot, cooking them down and tossing it all into blender and hitting puree. It’s yuumy, comforting, creamy and healthy! Blended soups are one of my favorites since they don’t require too much work, just a trusty blender. This recipe can be kept vegan by omitting the heavy cream and I find it to be just as delicious without it. Another variation to the truffle oil is adding a few drops of chili oil instead. I didn’t have any truffle oil on hand when I made this (which I normally use as a finishing touch) but the use of a little spicy chili oil made for a great alternative.
In a large pot, add olive oil and melt your butter.
Add your chopped leeks to the pot and cook on medium-low for about 10 minutes. When your leeks begin to soften up, add your garlic and cook for another 2-3 minutes until fragrant.
Add your vegetable stock, celery root, apples and potato. Reduce heat, cover and allow to simmer for about 45 minutes until all of the veggies are soft.
Add fresh thyme, nutmeg and white pepper. Remove from heat and puree using a hand mixer or you can use a blender (puree in small batches) until creamy and smooth.
Add your heavy cream (optional) or if you want to keep this vegan, you can not add it all or or use almond or coconut milk as a substitute. If your soup is too thick, it can be thinned out with a little additional water.
Return to low heat to bring the soup back up to temperature. Add salt to taste.
Serve with minced celery leaves and a few drops of chili oil.
As I sit here playing catch-up with the last few weeks of recipes, I’ve been scrambling around trying to find something to cook and post for you. My seven month old baby is getting over his first cold, and to top things off, he is getting his lower and upper teeth at the same time. It’s been a bit of a whirlwind and I’m a little sleep deprived. With that said, better late than never.
This recipe features caramelized leeks, wilted kale and seasoned, roasted potatoes. I used the Rose Finn Potatoes from the box but you can easily substitute them for a crescent or red potato. I threw in some of the wonderful purple carrots from the recent farm share which gave the salad a wonderful color and paired nicely with the kale. This dish is both healthy and hearty! Enjoy!
Start by making your dressing. Combine mustard, vinegar and lemon juice. Gradually whisk in oil. Set aside.
Clean and scrub your potatoes. Keep the skin on and remove any bad spots. Cut into bite size pieces.
Clean and scrub your carrots. Keep the skin on to retain the wonderful purple color. Slice into 1/4" pieces.
Remove the stems from your kale and roughly chop. Clean your leeks and slice thinly. Set aside.
In a large baking dish, add your potatoes and carrots. Toss with 1 Tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of fresh ground pepper and 2 teaspoons of dried tarragon. Cook for about 45 minutes, turning once or twice to brown evenly. Potatoes are done when browned and crispy.
While your potatoes are in the oven start cooking your leeks. In a medium sized skillet, add 1 tablespoon of olive oil and bring to a low/medium heat.
Caramelize leeks by cooking with 1 1/2 tablespoons of extra virgin olive oil for about 20 minutes or until they’re browned. Try not to cook them too quickly or they will burn.
Once your leeks are caramelized, add your chopped kale and crushed garlic.
Continue to stir and cook for about 5 minutes until your kale is wilted. Remove from heat and set aside.
At this point, your potatoes should be close to being done. Once they are browned and crispy, remove from the oven and toss with your kale and leeks in the baking dish. Drizzle the dressing on your potatoes that you made earlier. Stir until it's well coated. Serve immediately.
Potatoes and leeks go too well with each other to not make another recipe that highlights them. My husband grew up in Germany as a kid and a lot of the treats from the winter CSA shares scream to made into something German. Today we have what is called, Kartoffelpuffer Mit Apfelmus. I swapped out the traditional inclusion of onions with leeks since I had a few laying around from the recent CSA share. Frankly, I enjoy leeks far better than onions but you can easily switch the recipe around if you feel so inclined.
In a small sauce pan, add apples, juice, lemon and cinnamon. On medium heat, cook for about 15 minutes until apples become soft and mushy.
Add apples from pan into a food processor and puree until smooth. Add sugar to taste.
Remove the outer layer and cut your leeks in half, lengthwise. Rinse each of them by pulling apart all of the layers under cold water. Cut the light colored part of your leek into into 1/16 inch thin slices. Use a mandolin or a knife for this. (your choice)
In a small fry pan, add your leek slices and cook on low heat for about 20 minutes until leeks are caramelized and golden. Set aside.
Peel and grate your potatoes and add to a bowl of cold water with the lemon juice. This will help remove some of the starch from the taters and keep them from turning brown.
Strain the potatoes and press as much liquid out as you can.
In another bowl, whisk the egg, flower, baking powder and salt. Add the potatoes, leeks and mix well.
In a medium sized fry pan, add 1/2 cup of oil (or more if needed - try to get your oil about 1/4 inch high) Drop 1/4 cup of potato mixture into the hot oil and press down. Heat until golden brown on each side.