Kohlrabi and Potatoes with Sour Cream and Dill
2 tbsp butter
3 cups kohlrabi, peeled and cut into rough chunks
2 potatoes cut into rough chunks
1/4 tsp paprika
1 cup vegetable stock
½ cup sour cream or crème fraîche
1 bunch of fresh dill, roughly chopped
Heat the butter in a pan over a medium heat and add the kohlrabi, paprika, potato and a little salt. Stir, lower the heat, cover and leave for 5 minutes or so.
Add the stock, bring to a gentle simmer and cover again. Cook for 25-30 minutes or until the vegetables are soft enough to cut with a spoon. The stock should have reduced quite a bit by then but don’t worry if it hasn’t.
Raise the heat for about 5 minutes. Stir in the soured cream or crème fraîche and remove from the heat. Add salt as needed, then fold in the dill to serve.
Kohlrabi Mashed Potatoes
The addition of kohlrabi adds a nice sweetness to mashed potatoes.
2-3 lbs potatoes
2-3 kohlrabi, peeled
½ stick butter
salt and pepper to taste
Boil up potatoes and kohlrabi. When soft, pour off liquid and reserve for later.
Add the half stick of butter and enough of the liquid back into the pot to mash into desired consistency. You may want to food process if the kohlrabi doesn’t mash well.Add salt and pepper to taste.
Kohlrabi and Potato Gratin
2 Tbs. butter
2 cups heavy cream
2 tablespoons crème fraîche or sour cream
1 cloves garlic, minced
1/2 teaspoon minced thyme
Salt and freshly ground pepper
4 large potatoes (2 pounds), peeled
1 large kohlrabi, peeled
Preheat the oven to 300°. Butter a 9-by-13-inch glass baking dish. In a skillet, melt the butter and add the thyme and garlic and let simmer a few minutes to release the flavors. Add the heavy cream and sour cream or crème fraîche and plenty of salt and pepper.
Using a vegetable mandolin (or a knife and a skilled hand), thinly slice the potatoes and kohlrabi, then add to the cream and toss to mix. Spread the potatoes, kohlrabi and cream in an even layer in the prepared baking dish and bake for 15 minutes.
Increase the oven temperature to 325° and bake for about 1 hour and 15 minutes longer, or until the potatoes are tender and the top is browned. Let the gratin stand for 10 minutes before serving.
Sunday Brunch Homefries
From Red Fire Chef Kristen Schafenacker, 2007
1 lb potatoes cut into 1 inch cubes
1 delicata squash, peeled and cut into one inch chunks
1 hot pepper, diced
1 bell or sweet pepper, chopped
1 medium onion, coarsely chopped
2 tablespoons butter or margarine
salt and pepper
Bring a soup pot of water to a boil. Add potatoes and squash. Cook for 5 minutes until par-boiled or potatoes are just beginning to soften. Drain. Heat butter in a skillet (preferably cast iron).
Add onions and both peppers. Saute a few minutes then add the potatoes. Salt and pepper during the cooking process. When able to stick a fork easily through the potatoes, they are done. Top with fresh salsa!
Mashed Potatoes with Shallots
4 cups diced potatoes (with skin or not)
1 tsp salt
1 cup minced shallots
2 Tbs butter
1/4 -1/2 cup milk or potato cooking liquid
1/2 cup thinly sliced basil leaves, or 2-3 Tbs dried basil
1/2 cup parmesan cheese (opt)
salt and pepper to taste
Put potatoes in enough water to cover them and salt the water. Cover and bring to a boil on high. Reduce and simmer for 20 minutes until the potato cubes are soft.
Meanwhile, saute the shallots in the butter until soft (10 min). Mash together potatoes with the rest of the ingredients. Use just enough liquid to make the potatoes creamy and fluffy. Add salt and pepper to taste. Serve immediately.
Roasted Winter Roots
From Sarah Voiland, 2010
When I was in college, I had what someone called a “root bake” for the first time, and it was so good!
The general idea is chop up all kinds of roots into similar sized chunks, coat/toss with olive oil, sprinkle with salt and pepper and bake in the oven at about 400 until all items are soft to the tines of a fork. Stir after about a half hour. Herbs generally do better added part way in to cooking. To steam faster, cover fully with tin foil for a half hour, then remove the foil to allow browning.
Things you can include:
Parsnips, Rutabagas, Beets, Turnips, Daikon, Sweet Potatoes, Potatoes, Onions, Garlic, Carrots, Herbs, Celeriac, Kohlrabi, and anything else I’m forgetting.
Variations could include adding any of the following: soy sauce, sesame oil and sesame seeds, honey mustard, hot pepper flakes, making a cilantro or tahini dressing to pour over them, serving with ketchup or hot sauce with mayo, and who knows what else.
New Potato Salad
2 lbs new potatoes, quartered
¼ cup mayo, sour cream, or yogurt
2 Tbs. finely chopped dill
3 cloves minced garlic
1 Tbs. mustard
salt and pepper to taste
Boil or steam potatoes until a fork can go in easily, but do not overcook! Mix with the rest of the ingredients and chill.
Panama’s Pink Potato Salad
From Anna, a member of the CSA. Anna says: “I studied abroad in Panama in the Spring of ’08 and it was my favorite dish there. Panamanians mostly eat rice, beans, tropical fruits when in season, meat, and starchy foods…so having this mixed vegetable dish was a treat!”
5 medium sized potatoes
2 medium sized carrots
3 medium sized Bull’s Blood beets
1-2 stalk celery
1 onion
1 bunch parsley
1 clove garlic
3 eggs
1-2 tablespoon mayonnaise
1-2 teaspoon mustard
Salt and pepper to taste
Start by boiling the potatoes in a large pot. When they are close to half cooked add the beet and carrot.
Then add the eggs to the pot for the last 10 minutes.
Meanwhile, chop the celery, parsley, onion, and garlic.
Drain the potato pot. You should now have tender potatoes, a tender beet, carrot and a hard boiled egg.
Peel and dice the beets and carrots. It is a little counter-intuitive to us Americans, to boil and then do the chopping. However, that is the custom in Panama. The cooks say it is easier to peel the vegetables after boiling.
Separate the hard boiled egg white from the egg yolk. Chop the egg whites. Crumble the egg yolk. Mix the egg whites, celery, parsley, onion, garlic, mayonnaise and mustard in a deep bowl. Then add everything else and mix just enough to coat the vegetables with the mayonnaise.
Season to taste with salt and pepper. Add more mayonnaise or mustard to the desired consistency. Mix well.
Sprinkle the crumbled egg yolk on top for a beautiful touch of yellow color!
Serves 4
Homefry Pie
1 onion, diced
2 lbs potatoes, grated
3 cloves garlic, minced
4 stalks celery, minced
2 beets, grated (opt)
¼ cup oil or ½ can coconut milk
1 tsp. curry powder
1 tsp. salt
Mix all ingredients in a large bowl until well combined. Pack into a cake pan, pie plate or bread pan and bake for an hour at 350° until the top is brown and a fork stuck in the center brings out cooked potatoes.
Indian-Style Stir Fry
From Jarrett Mann, 2006
2 lb. or so potatoes (about 6 medium sized ones)
1 cup chopped red onion
1 large or 2 medium daikon, chopped into whatever size
1 head cauliflower, chopped into bite size
3 large or 5 medium carrots, cut into slices or sticks, or whatever
3 Tbsp. Cooking oil, like canola, vegetable, peanut, or anything really other than olive oil
1 Tbsp. Sesame oil
3 cloves garlic, minced or pressed
1 Tbsp. Turmeric
1 Tbsp. Curry powder or garam masala or channa masala (available at any Indian grocer)
1-3 tsp. Salt, to taste
4-6 cups White or brown rice, cooked by regular means
*specialty spices, not required
*The traditional way to cook this is with black mustard seed, dhal (lentils are close enough), curry leaf (this is not where curry powder comes from), and a touch of chili, dried chili flakes are fine. Each of these just needs a pinch, so have any/all of them on hand if you want.
Serves 4. Start off by cooking potatoes. Chop into 1 inch cubes or so, skins are OK but not required. Boil in plenty of water for 40 minutes. I know this seems long, they should come out very well cooked. Once that is going, make the rice. When the rice is finished, remove from heat but keep a lid on to keep it warm.
When the potatoes are 10-15 minutes from finished, start heating a skillet, wok, or pan with the cooking oil and sesame oil on high heat. This is the tricky part, where you add traditional spices. If you want, just skip to the part of adding the garlic. Otherwise, let the oil heat for a minute. Add a large pinch of lentils and then mustard seed. Keep the heat on high, when the mustard seed starts to pop, add the curry leaves and chili flakes. Stir continuously. After 30 seconds, add the garlic. It should sizzle rapidly.
When the garlic first starts to brown, add the onions and sauté them for a few minutes. When the onions are becoming translucent, add the cauliflower and daikon. Stir fry now for about 4 minutes before adding the carrots and continue to stir fry, stirring every minute or so for another 5 minutes. If things start to burn add a bit more oil, or turn down the heat, or both.
When the vegetables are mostly cooked, turn the heat to very low. Now strain the potatoes, and add them to the stir fry. Add also the turmeric, salt and other spices desired. Toss well over the low heat, and check for the salt level you want. The potatoes fall apart somewhat, and give it an almost saucy feel, add a little water if you want. Viola! Serve with rice.
