Root Crops - Carrots, Beets, Turnips, Radish, Parsnips, Misc
 

Our neighbors across the fence gave us two sacks of beets today and some zucchini. So today for lunch, we sat down to some plain steamed greens with a little salt and butter. What luxury. The simplest of greens, so delicious. It's great to have neighbors who give you more than zucchini. The trouble is, I never have anything they are interested in trying. I'd love to share something I've grown with them. Oh well. I was thinking the beet greens would probably substitute nicely in Craig's swiss chard recipe. Have you ever received a gift of produce across the fence you really appreciated? Today those greens were just perfect.

Yummm! I love beet greens, especially when there is a baby beet still attached. I love beets too. When I'm pregnant it is one of the things I crave. I'll open up a can of beets and eat the whole thing for me dinner. I'm usually the one giving stuff away. My neighbor is nice and though we usually have similar things growing she'll share whatever she has that I don't and vice versa. I got some beautiful lettuce from her the beginning of June, and Cilantro. I get Jalapeno peppers from her when I make salsa.

Tyffanie

I love everything anybody gives me, even a scallion! :lol: People have given me some things I especially liked--their own marinara sauce, dilly beans, pickles, etc, but my favorite is my grandma's red currant jelly! That's a special treat!

I love giving and getting. Today the same neighbors gave me more beets, onions, carrots and zucchini. Yum. One of the zukes got grilled tonight. I plan on doing that tart tomorrow with the beet greens. Maybe make some pickled beets too. I have lots of fresh garlic, herbs, some cucumbers that I could share with the neighbors, but their tastes aren't as adventurous as mine, and their stomachs don't tolerate some things I guess. No tomatoes yet. They will be late for everyone in my area it seems. Even my neighbors across the fence have only had a couple ripe ones. They have 3-4 more hours of sunlight than me, those lucky ducks! I love our trees up here, but they do get in the way of growing a summer garden sometimes. My garden is surrounded by neighbors' trees. C'est la vie.

Made Craig's Swiss Chard tart using the beet greens. Excellent. I did substitute other ingredients too, as I did not have everything. A forgiving tart, and I recommend it.

Here's a really simple recipe. No measuring. You'll just have to eye it.

Add your favorite pasta to some boiling water:

Chop up as many washed beet greens as you think your family will eat. Chop up several green onions-also known as scallions. Chop them fine or in chunks. Chop up a summer squash or part of one. Your choice. However you like them. Chop a clove of garlic fine. Chop some fresh basil or get out some frozen or your jar of dried basil. Get out some sun dried tomatoes packed in oil, or use fresh. I don't have any fresh yet. Use whatever you think will work for your family.

Get out some thin sliced ham. Your choice. Saute it gently in a pan. When it's done, take it out and chop it into little pieces. Now add the vegetables to the pan the ham was in. Pour a little water, wine or stock into the pan. It will take a minute or two for the vegetables to cook because they are diced fine. Your pasta should be almost done. Stir the cooked ham into the vegetables.

Drain your pasta and dish it out on plates. If you want you can add a tiny bit of olive oil or I Can't Believe It's Not Butter Spray or nothing. Your call.

Now spoon out the vegetables and ham on the pasta. Sprinkle with your best parmesan, a lot or a little. It should be to your taste. The kids and cranky adults will eat this, although your findings may be different. :D

Root Crops - Carrots, Beets, Turnips, Radish, Parsnips
 

This afternoon I dug some of my parsnips - some about 5-6 across the crown and 2 ft long - and boy, am I tired! We always have just parboiled them, sliced them and fried them. One of my all time favorites but I am willing to try something new - so does anyone have a good recipe to share? Piegirl

I found this in the Care2 Newsletter and tried it last weekend. I didn't have enough pears so added some honey crisp apples along with the pears and parsnips in the roast pan. I found it very hearty. You can thin it down as much as you want with stock. If you wish, use vegetable stock and tofu if you want to go vegetarian/vegan. We had it with warm from the oven, crusty sour dough bread. Yummm. Too bad its all gone. I think I'll have to make more.....soon.

Roasted Parsnip and Pear Soup Recipe

[url]http://dingo.care2.com/pictures/greenliving/1012/1011158.large.jpg[/url]

posted by Mel, selected from Eating Well magazine Nov 11, 2008 7:00 am

The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.

INGREDIENTS
2 pounds parsnips, peeled and with woody core removed (see Tip)
2 pears, peeled and cut into eighths
1 small yellow or white onion, peeled and cut into eighths
1 tablespoon light vegetable oil
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 cup balsamic vinegar
2 1/4 cups reduced-sodium vegetable broth
2 1/4 cups low-fat milk

1. Position rack in lower third of oven; preheat to 450 F.

2. Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.

3. Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.

4. Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt.

5. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.

Tip: Remove the fibrous, woody core of parsnips before using–quarter parsnip lengthwise and cut out the core with a paring knife.

Makes 6 servings, generous 1 cup each.

Nutrition per serving: 250 calories; 4 g fat (1 g saturated fat, 2g mono unsaturated fat); 8 mg cholesterol; 49 g carbohydrates; 7 g protein; 9 g fiber; 515 mg sodium; 687 mg potassium.

Nutrition bonus: Vitamin C (50% daily value), Folate (27% dv), Calcium & Potassium (19% dv).

Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1/2 fat.

Carbohydrate servings: 2 1/2.

I sampled Parsnip Pancakes at a cookware demo at a trade show. Really tasty!!
[URL]http://allrecipes.com/Recipe/Parsnip-Pancakes/Detail.aspx[/URL]

[FONT=Arial][SIZE=2][COLOR=#847840]INGREDIENTS [/COLOR][/SIZE][/FONT][LIST][*]2 pounds parsnips, peeled[*]1 teaspoon salt[*]1/2 cup chopped onion[*]1/4 cup all-purpose flour[*]1 egg, lightly beaten[*]1 tablespoon minced chives[/LIST]

[B][FONT=Arial][SIZE=2][COLOR=#847840]DIRECTIONS[/COLOR][/SIZE][/FONT][/B][LIST=1][*][COLOR=#333333]Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives. [/COLOR][*][COLOR=#333333]Drop batter by 1/4 cupfuls onto a well-greased hot griddle. Flatten with a spatula. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels. [/COLOR][/LIST]

We rarely had parsnips growing up, but when we did, it was always in soup or stew. My dad loved parsnips this way. My mom had never heard of them until my dad started using them.

Similar to the OP, I peel and slice them, put them in a skillet with 1 inch of water and simmer until they are just starting to soften. Then I drain the water and crank up the heat and add butter, oil, salt, and pepper and essentially fry them.

Parsnips are heaven on earth. :)

I love parsnips in winter soups and stews. They add a sweetness that's different from the sweet flavor of carrots and winter squash, but complementary.

I made a wonderful lentil stew recently.
Put 1 cup lentils and 2-3 cups water in 6 qt. pot, bring to a boil, and simmer about a half hour.
While lentils are simmering, chop up several stalks of celery (including leaves), a few parsnips, a few carrots, and some winter squash (or add already baked winter squash at the end of cooking time). Add chopped vegetables to pot (it should be almost full) and simmer another 10-15 minutes or so.
I also had a big bunch of kale from the garden, so I sliced thinly and mixed it in just before I turned off the heat. It was ambrosial! And even better the next day.

Our favorite way to eat them is well washed, rolled in a little sea salt, and eaten raw with the tops still attached. My boys gobble them up this way like they are the best thing in the world, and they prefer them to fresh carrots most of the time. It is a highlight of our short winter days heading out to the parsnip patch to grab a snack.

[IMG]http://img.photobucket.com/albums/v62/PatapscoMike/Parsnip_vs_Carrot_both_yummy_small.jpg[/IMG]

They do have to be fairly small/young though- mine are best when less than an inch across the top.

My parsnips were all eaten by deer this year just as they started to take off. What a shame!

Root Crops - Carrots, Beets, Turnips, Radish, Parsnips
 

[B]Beets with Walnuts (Jagnteghi Aghtsan)

INGREDIENTS[/B]
6 medium size fresh beets
2 cups ground walnuts
2 cloves garlic, mashed
½ teaspoon salt
¼ cup vinegar
minced parsley

[B]DIRECTIONS[/B]
• Cut off stalks to within one inch of the beet. Wash beets and boil them for thirty minutes or until they are firm but not too soft. Drain beets and peel them when cooled.

• Grate beets into a bowl, using a medium grate. Blend in walnuts. Combine garlic, salt and vinegar and mix into the beet mixture.

• Spoon into shallow dish and refrigerate. Garnish with minced parsley prior to serving.

Yield: 6 or more servings

[B]Zana’s Notes:[/B]
• I’ve used pecans or almond slivers instead of walnuts.
• Adjust amount of garlic as per your taste.
• I’ve used minced cilantro instead of parsley.
• I’ve also added baby radish leaves or arugula to the dish for an added peppery flavour and crunch.

[QUOTE=Zana;236262]Or they could be the actual pasta dough recipes.[/QUOTE]

I use a basic vegetable pasta recipe. It uses different purees such as beets, carrots, and spinach. I don't actually have a recipe for the butternut squash. I just decided that I don't have to limit myself to these 3 veggies. There is a whole world of veggies and fruits that could work. How about a combo of veggies and/or fruits.

The one thing you should know is that the vegetable pastas have a subtle veggie flavor. For a more pronounced vegetable flavor try using vegetable based sauces. Pumpkin doesn't really have much flavor. What we usually associate with the pumpkin flavor is actually the spices we use when making pies. I also have recipes for a chocolate pasta and lemon pasta. I can look them up if you are interested.

Can you imagine chocolate spaghetti with a cherry sauce or some Black Forest jam topped with a bit of whipped cream? How about chocolate ravioli with cherry pie filling. Or, raspberry ravioli plated on top of raspberry sauce served warm topped with a small scoop of french vanilla ice cream?

Now I am thinking about using apple sauce to make pasta with. I would use some apple pie spice to give it a flavor boost. Or maybe using apple pie spice to the sauce. Or maybe...

Enough of that. Back to the butternut squash pasta. This recipe makes about 1 pound of pasta. You can use it for noodles, spaghetti, lasagna squares, or ravioli.

Fresh Beet Pasta Dough

8 ounces red or golden beets (about 2 medium), without greens
2 teaspoons olive oil
Coarse salt
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
Semolina flour, for storage

Directions

1.Preheat oven to 375 degrees. Toss beets with oil and a large pinch of salt. Wrap tightly in a parchment-lined piece of foil, and place on a baking sheet. Roast until tender, 45 minutes to 1 hour. Let cool. Rub beets with paper towels to remove skins. Puree in a food processor (you should have 1/2 cup puree).

2.Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.

3.Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is sticky. Place on a piece of parchment and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.

4.Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.

5.Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.

6.For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut into desired shape, using a dry brush to dust flour off if needed. Cook according to corresponding recipe. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then cut into strands using a pasta machine, cutting attachment, or by hand. Drape over rack until strands are semidry and don't stick together, about 20 minutes. Cook immediately, or lay in a single layer on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.

For Fresh Carrot Pasta Dough

6 ounces carrots (3 to 4 medium), peeled and cut into 1-inch pieces

Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer.
Add carrots; cover, and steam until softened, about 10 minutes.
Puree carrots in a food processor (you should have about 1/2 cup puree).

Proceed with steps 2 thru 6 of the Fresh Beet Pasta Dough recipe.

Fresh Spinach Pasta Dough

Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer.
Add 6 ounces spinach, cover, and steam until bright green and softened, about 2 minutes.
Let cool slightly.
Squeeze out liquid using a clean kitchen towel or paper towels.
Puree spinach in a food processor (you should have about 1/2 cup puree).

Proceed with steps 2 thru 6 of the Fresh Beet Pasta Dough recipe.



~ I got this from one of the recipe newsletters I subscribe to, and sorry, but can’t remember which one.

Zana

Baked Veggie Chips Recipe

Colorful, roasted root vegetables are a fun, festive snack or side. These
perfectly seasoned chips are so tasty they don't even need dip! —Christine
Schenher, San Clemente, California

This recipe is:

Quick

Diabetic Friendly

7 Servings
Prep/Total Time: 30 min.

Ingredients

1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Directions

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl.
Drizzle with oil. Combine the remaining ingredients; sprinkle over
vegetables and toss to coat.
Arrange in a single layer on racks in two ungreased 15-in. x 10-in. x
1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown,
turning once. Yield: 7 servings.

Nutrition Facts: 1/2 cup equals 108 calories, 5 g fat (1 g saturated fat), 1
mg cholesterol, 220 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein.
Diabetic Exchanges: 1 starch, 1 fat.

Baked Veggie Chips published in Taste of Home December/January 2009, p37

[B]Country Carrot Soup Recipe[/B]

Ground beef adds some spark to traditional carrot soup. This easy creation
always disappears quickly.�Marlane Jones, Allentown, Pennsylvania

This recipe is: Quick

6-8 Servings
Prep/Total Time: 30 min.

[B][I]Ingredients[/I][/B]

1 pound ground beef
1/4 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
3 cups tomato juice
2 cups shredded carrots
1 cup water
1 bay leaf
1/2 teaspoon sugar
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

[B][I]Directions[/I][/B]

• In a large saucepan, brown beef and onion over medium heat until beef is no longer pink; drain.
• Add remaining ingredients; bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until carrots are tender. Remove bay leaf.

Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 147 calories, 7 g fat (3 g
saturated fat), 29 mg cholesterol, 800 mg sodium, 11 g carbohydrate, 2 g
fiber, 12 g protein.

Country Carrot Soup published in Country Woman September/October 1996, p35

[B]Candied Beet Chips[/B]

This ones from a Martha Stewart thanksgiving magazine. We tried it last week simply because we love beets. These are delicious chips. They go with a chocolate beet cake recipe to garnish in the book. We just wanted to eat them. Good thing! Sue

4 baby beets
1 1/2 cups water
1/2 cup sugar

Preheat oven to 250 Degrees.
Slice beets very thin into rounds, preferably on a mandoline, so they're VERY thin.

Bring water and sugar to aboil in a small saucepan, stirring constantly until sugar dissolves.
Add beets.
Reduce heat and simmer until slightly translucent, about 30 minutes.

Using a slotted spoon, transfer beets in a single layer to a rimmed baking sheet lined with a non stick baking mat (silpat).
Bake until dry and slightly firm, about 1 hour.
Store in an airtight container at room temperature for up to 2 days.

[B]Chocolate Beet Cake[/B]

Serves 8
4 meduim beets, trimmed, peeled and cut into 2 inch chunks
2 cups all purpose flour
1 1/2 cups sugar
1/2 cup unsweetened dutch process cocoa powder
Salt
1 1/2 tsp baking soda
2 large eggs
3/4 cup warm water
1/4 cup safflower oil
1 tsp pure vanilla extract
Veggie oil cooking spray
Garnish (candied beet recipe I just submitted)

Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.

Preheat oven to 350.
Whisk together flour, suar, cocoa powder, baking soda, and 3/4 tsp salt in a large bowl. Whisk in eggs, water, oil, vanilla and 1 1/4 cups beet puree (reserve remainig puree for another use).

Coat a 9 inch x 3 inch deep round cake pan with cooking spray. Line bottom with parchment paper and coat with spray.
Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.

Trim top of cake using a serated knife to create a level surface. Transfer cake, cut side down to a platter. Pour chocolate Glaze over the top and let set about 30 minutes. Garnish with beet chips.

[B]Chocolate Glaze[/B]

For Chocolate Beet Cake

1/2 cup heavy cream
1/4 tsp light corn syrup
3 ounces bittersweet chocolate chopped

Bring heavy cream and corn syrup to a gentle simmer in a small saucepan. Pour over chocolate in a bowl,and let stand for 1 minutes. STir until chocolate melts and mixture is shiny and smooth. Let cool slightly, about 10 minutes. Use immediately to pour over whatever your glazing.

Goes wonderfully with the Chocolate Beet Cake

[B]Kyivian Borsch[/B]
Categories: Ukrainian, Slavic, Rus, Ethnic, Vegetable, Soup, Side dish
Yield: 12 Servings

STOCK:
1 1/2 lb Beef chuck roast boneless
1 lb Beef marrow bones
1 lb Ham bone meaty**
1 ea Onion large grated
1 ea Carrot grated
3 qt Water
1 ea Turnip peeled & grated
1 ea Celery rib w/leaves sliced*
3 ea Dill sprigs*
3 ea Parsley sprigs*
12 ea Black peppercorns whole*

BORSCH:
3 ea Beets large peeled grated
4 ea Potatos peeled and cubed 1"
16 oz Plum tomatos skinned & coarsely chopped
1 ea Onion large chopped
1 ea Carrot sliced
1 ea Bell pepper chopped
1/4 c Sunflower oil
1 ts Salt
4 c Cabbage shredded
3 tb Tomato paste
6 ea Prunes pitted & chopped
1 ts Honey
1 ts Black pepper fresh ground
1/2 c Sour cream or plain yogurt
4 ea Garlic cloves minced
2 ea Bacon strips fried & crumbled
2 tb Parlsey fresh chopped
3 tb Dill fresh chopped

** Optional ingredient

*NOTE: All ingredients marked with an { * } are to be placed in a small cloth bag. Tie this bag shut then place into stock pot.

Place meat bones, meat, & water in a large stock pot then bring to a boil over high-heat.
Skim foam as needed.
Add remaining stock ingredients, cover, reduce to low-heat then simmer for 1 hr.
Pre-heat oven to 375 deg-F.
Wash, dry & peel beets.
Wrap beets in aluminum foil then bake for 1 hr. 15 mins.
Remove from oven then allow to cool & dice 1/4".
Remove the ham bone, meat & marrow bones from stock.
Set all marrow bones aside.
Strain stock through a fine sieve into a clean pot.
Discard all solids.
Bring stock to a boil.
Add tomatos, potatos and salt & pepper then cook coveredfor 10 mins. on low heat.
Cook onions, carrot, & Bell pepper in a cast iron skillet for approx. 5 mins.
Stir in cabbage & continue to cook vegetables for 10 mins.
Remove vegetables from heat & add to stock.
Sprinkle juice of a lemon over beets & add to stock.
Add tomatos, tomato paste, & honey to stock then continue to cook.
Remove meat from the bones then strip marrow out of marrow bones & cube beef 1/2".
Add all of this to stock & cook for 15 mins. more.
Remove from heat & serve after adding a generous dollop or 2 of sour cream to each bowl.

ORIGIN: Dr. Marina Leva, Kyiv-Ukraine, circa 1994

[B]Borscht[/B]
posted by Mel, selected from Eating Well magazine
Feb 11, 2009 11:15 am




Call me crazy, but I when I think of romantic food my mind prances right over oysters and asparagus and lands smack dab on beets. I understand why the slippery/slurpy experience of raw oysters is supposed to be sexy, and eating asparagus with the fingers can offer many a come-hither moment. But beets? Yes, beets!

Their vibrant hot pink hue alone makes me weak in the knees. And unlike much other produce, they are actually available locally for me in February. They taste sweet yet savory, and are loaded with sexy antioxidants, vitamins and minerals. In fact, they offer almost 35 percent of the daily value for folate. Is it a coincidence that folate is one of the most essential vitamins required for pregnancy? I don’t think so.

Which brings us to this recipe from Eating Well magazine. Let’s reconsider humble borscht; this one is vibrant with its flirtatious fuschia with spicy horseradish kick. Time to kiss those oysters good-bye.
[B][I]INGREDIENTS
[/I][/B]
2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 cups reduced-sodium vegetable broth

1 medium russet potato, peeled and diced

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 cups steamed cubed beets, 1/2-inch cubes (see Tip)

2 teaspoons red-wine vinegar

1/4 cup reduced-fat sour cream

1 tablespoon prepared horseradish

1 tablespoon fresh chopped parsley

[B][I]DIRECTIONS[/I][/B]
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes.
2. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
3. Combine sour cream and horseradish in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.
How to Prep and Steam Beets
Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices. To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes. To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.
Recipe Nutrition
Yields 4 1-cup servings. Per serving: 172 calories; 10 g fat (2 g saturated fat, 6g mono unsaturated fat); 6 mg cholesterol; 18 g carbohydrates; 5 g protein; 3 g fiber; 395 mg sodium; 534 mg potassium. Nutrition Bonus: Vitamin C (25% daily value), Potassium (15% dv). 1 Carbohydrate Servings. Exchanges: 1/2 starch, 1 vegetable, 2 fat

Visit EatingWell.com for free quick and easy healthy recipe collections!


Read more: [url]http://www.care2.com/greenliving/borscht.html#ixzz1cYR497YT[/url]

[B]Carrot, Ginger, and Beet Soup Recipe[/B]
posted by Annie B. Bond
Apr 13, 2001 8:57 am

Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).
You can’t do better than beets and carrots for sweet, earthy winter nourishment, and this zesty recipe combines them with ginger and a touch of orange rind to make an intriguing soup that will surprise and delight your whole family.
What a tasty way to get your beta-carotenes and minerals: this is borscht with a citrus and ginger twist, a sure-fire crowd-pleaser!

[B][I]INGREDIENTS
[/I][/B]
3 medium beets (about 1 pound)

1 tablespoon canola or corn oil

1 cup chopped onion

1 pound carrots, coarsely chopped

1 tablespoon minced fresh ginger

1 large garlic clove, minced

6 cups water or vegetable stock

1 teaspoon grated orange rind

3/4 teaspoon salt

Freshly-ground black pepper to taste

4 teaspoons sour cream (optional)

[B][I]DIRECTIONS[/I][/B]
1. Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chef’s knife, cut the beets in half, then lay them flat side down and cut them into large chunks.

2. In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.

3. In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream.

Serves 4.


Read more: [url]http://www.care2.com/greenliving/carrot-ginger-beet-soup.html#ixzz1cYRPzu3C[/url]

[B]Roasted Carrot Soup[/B]
posted by Michelle Schoffro Cook
Sep 17, 2009 1:00 pm



It’s a rainy day here in Canada’s beautiful rainforest. While the ancient cedars and diverse wildlife add to the majesty of the Clayoquot Sound region, the rain and dampness that sustains these precious trees and creatures can leave me feeling a bit chilly. And what could be more warming than a nice homemade bowl of soup? Well, maybe a nice homemade bowl of soup, a long soak in a hot bath, and afterward curling up by the fire cuddled with my hubby.

Before I head to the kitchen to start making Roasted Carrot Soup, I thought, why not share this delicious (and oh so simple!) recipe with everyone else who is in need of some warming comfort food that’s full of nutrition? So, here’s one of my favourites, from my new book, The Life Force Diet. Hope you enjoy it. And maybe when I’m done, I’ll head for that bath and some serious cuddle-time with my husband, Curtis. Now that’s a perfect rainy day forecast!

The Life Force Diet [B]Roasted Carrot Soup[/B]

Serves 2 to 4


[B][I]INGREDIENTS [/I][/B]
6 large carrots, chopped

2 tbsp. extra virgin olive oil

2 cloves garlic (whole)

1/2 tsp. cumin

1 tsp. Himalayan crystal or Celtic sea salt

1/2 Dash cayenne pepper

3 – 4 cups water, depending on preferred thickness

[B][I]DIRECTIONS[/I][/B]
1. Saute carrots in olive oil over low to medium heat until softened.

2. Add whole garlic cloves and continue sauteing until garlic is soft and carrots are lightly browned.
3. Place all ingredients in a blender and blend until smooth.

4. Heat and serve. If using a Vita-Mix blender, continue blending until soup is hot; then serve immediately. If not, then blend all ingredients together, heat, and serve.

Serving suggestions: Top with a handful of raw, unsalted pumpkin seeds.

Excerpted from The Life Force Diet (Wiley, 2009). Copyright Michelle Schoffro Cook
Michelle Schoffro Cook, DNM, DAc, ROHP, RNCP is a best-selling and six-time book author and doctor of natural medicine, whose works include: The Life Force Diet, The Ultimate pH Solution, and The 4-Week Ultimate Body Detox Plan. Learn more at: [url]www.TheLifeForceDiet.com[/url].


Read more: [url]http://www.care2.com/greenliving/roasted-carrot-soup.html#ixzz1cYS5LYVn[/url]

Duo of Celeriac and Beet Soup

- 17g Carbs, 3g Fiber

From: [url]www.health.com[/url] - Melissa Roberts
Good to Know - You may not be familiar with celeriac, or celery root, but this fall vegetable is worth a try. Its flavor is similar to celery and parsley—light and fresh.

This Recipe Is: Low Cholesterol
Low Fat
Low Saturated Fat
Prep: 40 min
Cook: 40 min

3 medium leeks (about 3/4 lb),white and pale green parts only
1 Tbsp unsalted butter
1 Tbsp olive oil
1 1/2-inch piece peeled fresh ginger, finely chopped
1 tsp salt, divided
2 lb celeriac (celery root), peeled and chopped into 1/2-inch pieces
1 Granny Smith apple, peeled and chopped
3 medium red beets (about 1 1/2 lb), peeled and chopped into 1/2-inch pieces
4 cups low-sodium chicken broth, divided
3 cups water, divided
1/2 tsp pepper, divided
1/4 cup inner celery leaves

• Halve leeks lengthwise, then coarsely chop.
• Wash in a bowl of cold water, agitating them, then dry on paper towels.

• Melt butter with oil in a medium (2 to 3-quart) saucepan over medium heat until foam subsides.
• Cook leeks with ginger and 1/2 teaspoon salt, stirring, until softened (6-8 minutes).
• Transfer half of leeks to another medium saucepan.

• Add celeriac and half of chopped apple to one of the saucepans and cook, stirring, 2 minutes.
• Add 2 cups broth, 2 cups water, and simmer, covered, until celeriac is very tender (about 30 minutes).

• Add beets and remaining chopped apple to the other saucepan.
• Stir in remaining 2 cups broth and 1 cup water and simmer, covered, until beets are tender (about 30-40 minutes).

• Purée celeriac soup with an immersion blender (or in batches in a blender) until smooth. (Use caution with hot liquids.)
• Return soup to cleaned saucepan.
• If thick, stir in 1/2 to 2/3 cup water.
• Season with 1/4 teaspoon each salt and pepper and keep warm.

• Purée beet mixture as above.
• Stir in remaining 1/4 teaspoon each salt and pepper.

• Serve soups separately in small cups, garnishing beet soup with celery leaves, and celeriac soup with a drizzle of beet soup.

Servings: 10
Serving size: about 1 1/2 cups
Nutrition per Serving:
103 Calories, 2.9g Fat, 1g Sat, 1.4g Mono, 0.4g Poly, 3mg Cholesterol,
3g Protein, 17g Carbs, 3g Fiber, 2mg Iron, 393mg Sodium, 58mg Calcium

[B]Szechuan Carrot Soup[/B]

Try these classic soups that will help fight off the wintry chill

by Chef David Kelly Columnist
February 24, 2011

Baby, it's cold outside, and the snow might not be done coming down.
Just when you think we might have seen the last of it, here it comes again. What's better on a cold day than some good old-fashioned potato soup?

Some people prefer to have a spicy soup when it is cold outside. Here is an Asian recipe that should warm you up!

(serves four to six)

. 1 medium onion, peeled and chopped

. 1 celery rib, chopped

. 1 garlic clove, peeled and minced

. 1 teaspoon vegetable oil

. 1 pound carrots, peeled and cut into 1 inch piece

. (1) 3/4 inch piece fresh ginger root, peeled and thinly sliced

. 1/8 teaspoon dried hot red pepper flakes

. 3 cups chicken broth

. 1 1/2 tablespoons soy sauce

. 1 teaspoon sugar

. 1 teaspoon sesame oil

. 1 cup milk

. Optional: 1 1/2 tablespoons peanut butter

Garnish:

. 1/4 cup sour cream

• In a large heavy saucepan, cook the onion, celery and garlic in the vegetable oil over a moderate heat, stirring until the onion is soft.

• Add the carrots, ginger, pepper flakes and the chicken broth.
• Bring this mixture to a simmer and cover the pan.
• Cook until the carrots are very tender.

• When the carrots are tender, stir in all the remaining ingredients, except for the sour cream.
• Carefully, in a blender or processor, or using a hand held immersion blender, puree the soup until it is smooth.

• Return the puree to the pan and heat it over a low heat until hot.
• When ready to serve, place a dollop of the sour cream atop each bowl.

Cole slaw with Kohlrabi!
 

:))One of the best slaws you will ever taste is made with Kohlrabi instead of cabbage. Its great. Add a carrot or a sweet pepper. How do you make your cole slaw?

...How do you make YOUR cole slaw? ;) recipe?

I just use the Kraft cole slaw dressing ts my favorite! I am growing the 10 inch Kassac Kohlrab this year mainly for cole slaw! The purple kohlrabi also make good slaw!:panic:

I'm eating my favorite salad right now!

Purple Asian Slaw

I make the dressing first:
2T (tablespoons) Bragg's liquid aminos or soy sauce
2T sweetener (I use agave syrup)
2T balsamic vinegar
1T toasted sesame oil
3-4 garlic cloves, chopped
1-inch to 3-inch piece of ginger, chopped finely or grated
I let the garlic and ginger marinate in the liquids for at least 10 minutes while I chop the vegetables

1 red cabbage, sliced thinly
3-4 carrots, chopped
3-4 stalks of celery, chopped, including leaves

I love the purple-magenta color of the cabbage! I remember making an Asian slaw in the summer, which was the inspiration for this recipe (the ginger and garlic). Every time I make something, I play around with ingredients and change it a little. This time I added some feijoa-apple sauce I made last week with a huge amount of ginger. Sometimes I add a little green cabbage for contrast. Next time I'll add some jerusalem artichokes or yacon.

Sounds really good. I will try that. I used to eat red cabbage slaw with just a little sugar oil and vinegar! This may sound strange but I love mashed potatoes mixed with cole slaw!