Recipes of the Week–October 18, 2016

Cheddar Carrot Bake from: http://www.food.com/recipe/carrot-bake-478025

1 lb carrot, cut into 1/2-inch slices

2 tablespoons minced onions

3⁄4 cup mayonnaise

1⁄3 cup water

1 tablespoon prepared horseradish

1⁄4 teaspoon pepper

1⁄2 cup dry breadcrumbs

2 tablespoons butter or 2 tablespoons margarine, melted

1⁄2 cup shredded sharp cheddar cheese

On stovetop or in a microwave oven, cook carrots until tender.

Place in a 1-qt baking dish; set aside.

In a small bowl, combine the next five ingredients; mix well.

Pour over carrots.

Combine bread crumbs and butter; sprinkle on top.

Bake, uncovered, at 350 degrees F for 25-30 minutes.

Sprinkle with cheese.

Return to the oven for 2-3 minutes or until the cheese melts.

 

Jerusalem Artichoke Stir Fry from: http://www.food.com/recipe/jerusalem-artichoke-stir-fry-13039

1 cup jerusalem artichoke, peeled,cut into 3/4" chunks and cover with cold water

1 jalapeno pepper, chopped

1⁄4 cup red pepper, chopped

1⁄4 cup yellow pepper, chopped

1⁄4 cup orange bell pepper, chopped

1 stalk celery, sliced

6 medium mushrooms, cleaned & cut in half

3 cloves garlic, peeled and thinly sliced

salt & pepper

vegetable oil cooking spray (I use lite olive oil in a spray bottle)

Spray skillet with oil, over medium heat start to cook the mushrooms and garlic.

When they are just beginning to cook turn up the heat add all the other ingredients and stir fry for 5 minutes

 

Jerusalem Artichoke (Sunchoke) Cooking Tips from: http://homecooking.about.com/od/howtocookvegetables/a/sunchoketips.htm

 

Sunchoke and Apple Salad

From: http://happychildcsa.com/2016/articles/recipes/recipe-sunchoke-and-apple-salad

 

6 sunchokes
Olive oil to coat the sunchokes
2 apples, sliced
1 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, celery leaves
1/4 cup celery, minced
½  tablespoon shallot, minced

Apple Cider Viniagrette:
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/2 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste

Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.

Toss the hot sunchokes with the remaining salad ingredients.

Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.

Par-Cel: Looks like Parsely, tastes like Celery! Uses: Typically used in salads, risottos, soups or stuffing, as well as for a garnish.

Parcel Cream from:  http://tanglebank.com/blog/tag/parcel-cream-recipe/

1/3 cup  butter

2/3 cup flour

1 1/2 cups            milk

½ cup                   white wine

1/3 cup  parcel, springs

1 tbsp                   sour cream

1.5 tsp                  lemon juice

2 tbsp     parcel, chiffonade

1 tsp      ground pepper

To taste salt, approximately 1 tbsp

Melt butter in a saucepan over medium heat.  Add flour, cook stirring for 1 minute. Gradually add milk, stirring until well combined and smooth.  Add white wine, cook 3 minutes.  Add 1/3 cup of parcel, stems and all, cook 2 more minutes.

Put the sauce in a blender.  Blend on low to medium speed until sauce is light green. Put sauce into a container and stir in the rest of the ingredients.   Cool and store for later or use right away.  Makes about 3 ½ cups.