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Thursday
Nov082012

Happy Vegetable Box

Relay Foods dropped a giant box of vegetables on my porch the other day, and I am determined to eat them all, even the ones I don't like.  There was a dearth of turnip recipes in all of my cookbooks, and I didn't want to make mashed turnips with a bunch of butter and cream.  So I thawed out some carrots that had been languishing in the garage refrigerator, frozen because I had turned the temp down in anticipation of losing power during Sandy, and combined these two root vegetables into a super soup.

You could make this vegan by omitting the yogurt (or using soy yogurt) and using vegetable stock instead of chicken.  This particular batch was pretty spicy, and I was happy for the yogurt.  There would have been a nice cucumber raita to go with, but there is no rescuing frozen cucumbers.  I bought my ras el hanoutat William Sonoma.  It lists the following ingredients: cinnamon, black peppercorn, birdseye chili pepper, lavender flowers, cardamom, mace, anise seed, allspice, clove, Himalayan pink salt.  It is also  wonderful rubbed on meats prior to grilling or braising.

Roots and Ras el Hanout Soup

1 lb turnips-peeled and cut into 1" chunks

4 large carrots- peeled and cut into chunks

1 yellow onion- cut into chunks

3 cloves garlic, minced

1 quart chicken stock

2-3 tsp ras el hanout

1 TBS sugar

salt

whole milk yogurt

olive oil

In a stock pot heat enough olive oil to coat bottom over med heat.  Add onions and saute until very lightly browned, then add garlic and saute an additional 2 minutes.  Do not brown or burn garlic.  Add turnips and carrots and stock.  Bring to a simmer and add ras el hanout and sugar.  Simmer until vegetables are completely tender ~20-30 minutes.  Allow to cool slightly then blend using an immersion blender or a conventional blender.  Taste and adjust seasoning if necessary.  Top with a dollop of yogurt.

I successfully used up a bunch of kale making kale chips which our whole family loves but won't pay $5 for a bag of them at Whole Foods.  The tomatoes will become a soup or a sauce, the butternut squash is already spoken for at the Thanksgiving table.  The beets are going to be a challenge--nobody in this family has jumped on that bandwagon.

Reader Comments (1)

Make chocolate beet cake! Great way of using up the turnips and carrots. I haven't tried that spice yet, but remember it being called for in something that sounded good (shakshuka? I can't believe I remembered that word) I keep wanting to get a veggie box just to see if I can plow through it...

November 15, 2012 | Unregistered CommenterJessica

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