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Produce Challenge: Parsnip

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I’ve eaten rutabagas, turnips and beets, but I can’t recall a time that I’ve ever eaten parsnips. So,for today’s Produce Challenge my goal was to find an easy-to-follow recipe that would leave little room for error during preparation. I settled on a roasted fruit and veggie mash!

Recipe:

This dairy-free Roasted Cauliflower Parsnip Apple Mash made with less than 10 ingredients is the gluten-free side dish you need on your holiday menu instead of boring mashed potatoes.

Roasted Cauliflower Parsnip Apple Mash – From SoFab Food

Prep Time: 10 minutes     Cook Time: 50 minutes      Total Time: 1 hour

Ingredients:

  • 1 head cauliflower, cut into florets
  • 4 large parsnips, peeled and cut into chunks (about 2 cups)
  • 2 medium tart apples, peeled and diced (about 2 cups)
  • 2 tbsp oil (olive oil, avocado oil, and canola oil all work)
  • 1/2-3/4 cup unsweetened almond milk
  • 2 cloves garlic, minced
  • 2 tbsp vegan butter or regular dairy butter
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp green onion, chopped

Instructions

  1. Preheat oven to 350°F. Toss cauliflower, parsnips, and apples with two tablespoons of oil.
  2. Spread out in a single layer on a baking sheet. Roast for 35-45 minutes, until lightly charred & parsnips are able to be pierced easily.
  3. Immediately transfer to a high powered blender. Add garlic, almond milk, butter, salt, and black pepper. Pulse until smooth.
  4. For a thinner mash, add the additional 1/4 cup almond milk.

Prep Time: Accurate

Although an hour seemed a little excessive to me for a side dish, it was nice to have time to prepare other aspects of the meal. It was easy to pop the baking sheet into the oven, set the timer and then go about doing other things.

For this recipe, I chose to use Golden Delicious apples. Their own flavor is very mild, and they tend to take on the flavor of what it is they are being cooked with; I didn’t want the taste of apples to be too overbearing.

What I found to be most interesting about parsnips is that they are much sweeter than I expected. I was anticipating more of a potato flavor, but was pleasantly surprised. For my main course, I paired the mash with a pan-fried pork chop; it was a sweet and savory combination. The next time I make it though, I will likely add a sprinkle of cinnamon and a sprinkle of nutmeg for a little something extra.

                              

Produce Challenge: Sweet Potato

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Produce Challenge for today = Sweet Potato

Up until recently, I’d only really eaten sweet potatoes during the holidays; they’ve always been a staple at Grandma’s dinner. However, I have started using them more frequently, so I was really excited when I saw they were on the calendar for February.

Recipe:

Caramelized Apple, Onion & Sweet Potato Hash – From The Wheatless Kitchen

IngredientsIMG_0484

  • 1 large sweet potato, peeled and chopped
  • 1 small sweet yellow onion, thinly sliced
  • 4 eggs
  • 1 large red apple, cut into wedges
  • 1/4 cup water
  • 2 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 1 tsp cumin
  • small pinch chili pepper flakes
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large cast iron skillet over medium heat, sauté the sweet potato and onion with the oil and water for 5 minutes, until the onion starts to turn translucent.
  3. Add all of the other ingredients, except for the eggs, and cook for another 5 minutes or so. Just until the apples start to soften up. Stir occasionally to prevent anything from sticking to the pan.
  4. Using a spoon or spatula, make 4 small holes in the mixture and gently crack an egg into each hole.
  5. Transfer the pan to the oven and bake for 8-10 minutes, until eggs are cooked. 

Prep Time: There wasn’t one listed, but I’d say give it about 20-25 minutes.

I used a combination of sliced and diced for my apples/potatoes/onions. Although the recipe called for wedges of apples, I wanted them mixed in more, so I cut them smaller. Also, if you don’t have one, get yourself a spiralizer! Mine is very basic, but I got it from Pampered Chef and it works GREAT for slicing onions. There were no tears shed and my onions were sliced perfectly thin. You can use it for all sorts of fruits and veggies.

As far as the apples go, I settled on Fuji today. They are very sweet and they pick up the flavors of the spices well. In addition, they’re a juicier apple, so I cut the water out of the recipe; there was no need for added liquid.

I imagine you could serve this as a side dish for dinner, but I ended up serving mine as the main course for breakfast and added some sausage patties on the side. The next I make this however, I will likely add the sausage directly into the skillet; cook the sausage first, then add the veggies in and follow the remainder of the instructions.

                             

Produce Challenge: Leek

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New day, new challenge! Today’s item on the Produce Challenge calendar is the Leek.

**Full Disclosure: I had NEVER purchased a Leek prior to today’s Challenge.**

Recipe: Curried Leek and Apple Soup – From Lavender & Lovage

Serves 4          Prep Time: 15 Minutes          Cook Time: 35 Minutes          Total Time: 50 Minutes

Ingredients

  • 1 teaspoon rapeseed oilWindfalls, September Harvest and Comforting Soups: Curried Leek and Apple Soup Recipe (5:2 Diet)
  • 2 teaspoons curry powder (mild or hot, according to taste)
  • 3 small leeks, trimmed, washed and finely chopped
  • 100g potato, peeled and finely diced
  • 2 cooking apples, peeled cored and chopped (or tart eating apples)
  • 600mls vegetable stock
  • 4 tablespoons low-fat natural yogurt
  • salt and pepper to taste
  • fresh chives, chopped (as a garnish)

Directions

  • 1: Melt the oil in a large saucepan and add the curry powder – cook for a minute (or so) until the curry powder has formed a paste and smells aromatic. Add: leeks, potato and apples. Saute for about 5 minutes over medium heat.
  • 2: Add the stock and then cover with a lid and simmer for 20-25 minutes.
  • 3: Transfer the soup to a food processor and blend until smooth.
  • 4: Return the soup to the saucepan and reheat – make sure the soup doesn’t boil.
  • 5: Serve the soup with a swirl of yogurt over the top and some fresh chives as a garnish

Although I’d never bought or cooked with leeks before, I did know what they were and where to find them in the grocery store. So, I made my way over and picked out my 3 small leeks (or at least the smallest ones I could find). Everything else on the shopping list was pretty easy to find, with the exception of rapeseed oil. What I found out, is that generally speaking, I could use Canola Oil in its place – They have their differences, but for this, Canola will work.

Once I got home, it was time to cook! The recipe calls for the leeks to be “trimmed, washed & finely chopped.” For someone who has never cooked with them before, it was a little confusing – I mean, how much do I actually use? Believe it or not, there’s an entire video on The Produce Moms website – Leeks 101: How to Clean, Cut & Cook. This was the most useful tool I used for my recipe – I LOVE when someone shows me exactly what to do!

For my apples, I chose to use Honeycrisp. The Honeycrisp, although very sweet, still has a bit of tartness to it. In addition, it’s a juicy apple which adds to a smooth consistency of the soup. As for the 100g potato, I picked a medium size Russet to use. (100g = .22lb) The way I figured it, even if it was a little bigger than what was called for, it would add some thickness to my soup.

Prep/Cook Time = Accurate – maybe even a little less on the prep work

If you aren’t in a hurry, this would be a great Crockpot recipe too. Toss everything in, set on low for a couple hours and make the house smell amazing!

Overall, this soup has GREAT flavor! If you’re not sure on how much spice you can handle, I would recommend using a little less curry powder. I like spice, so I increased the amount I used. Also, I tried the soup as it was coming out of the food processor, and it was good. But, it was even better once I added the yogurt and chives! To add a little texture, you can also top with some sliced almonds.

                      

SageFruit’s 7 Days of Giveaways: Day 5

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We could all use a new baking dish, right?

Day 5 Giveaway = Mrs. Anderson’s Baking Dish

It’s one of our favorites because:

  • It’s good for baking, boiling, roasting, and serving
  • Resists staining, odors and cracking
  • Wide handles provide a more secure grip into and out of the oven 
  • Durable and versatile; safe for use in the microwave, oven, broiler, and freezer
  • Dishwasher safe

You’re sure to love it too! Enter for your chance to win here: https://giveaway.amazon.com/p/5b0407770a678606

NO PURCHASE NECESSARY. Must be 18+. Must be a resident of the 50 United States or the District of Columbia.

Overnight Cinnamon Apple Baked French Toast Casserole

From: Life, Love & Sugar

INGREDIENTS:
CASSEROLE
  • 1 lb loaf Sourdough Or French Bread, cut into chunks
  • 3 cups (326g) chopped apples (2 large apples – Gala, Braeburn, Honeycrisp)
  • 8 large eggs
  • 2 cups (480ml) milk (whole or 2%)
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 cup (104g) sugar
  • 1/4 cup (36g) light brown sugar, unpacked
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
STREUSEL TOPPING
  • 3/4 cup (98g) all-purpose flour
  • 3/4 cup (169g) firmly packed brown sugar
  • 1 tsp cinnamon
  • 1 1/2 tsp apple pie spice
  • 1/2 cup (112g) salted butter, cut into pieces

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