Root vegetables

Farmer Ron is always on the lookout for interesting new root vegetables. Click a link for recipes: sweet potatoes, kohlrabi.

Okinawan purple sweet potatoes

Okinawan purple sweet potato gnocchi with cardamom brown butter

This recipe was adapted from the very creative food blog A Beautiful Mosaic. You can use regular sweet potatoes if Farmer Ron has sold out of the purple ones.

Ingredients

  • 2 – 2 1/2 lbs. purple sweet potatoes (or regular sweet potatoes) cleaned and pierced all over with fork
  • 1 C.  fresh ricotta cheese, drained
  • 1/2 C. grated Parmesan cheese
  • 2 Tbs.  brown sugar
  • 1 tsp.  + 1/2 tsp. ground cardamom
  • 2 tsp. salt
  • 1/2 tsp. ground mace
  • about 2 C. all-purpose flour
  • 1 stick (1/2 c.) butter

Directions:

  1. Place sweet potatoes in large microwave-proof bowl.  Cover with plastic wrap, making a slit to allow steam to escape.
  2. Microwave on high until tender, about 10-12 minutes. Cut in half and cool.
  3. Scrape soft sweet potato flesh into medium bowl and mash it, or put it through a potato ricer, or zap it in a food processor for a few minutes to get all the chunks out.
  4. Add ricotta cheese; blend well.
  5. Add Parmesan cheese, brown sugar, salt, 1 teaspoon of cardamom and mace and them mash to blend.
  6. Mix in flour, about 1/2 cup at a time, until soft dough forms.
  7. Turn dough out onto floured surface; divide into 6 equal pieces.
  8. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 3/4 inch in diameter), sprinkling with flour as needed if sticky. The consistency should resemble play-dough.
  9. Cut each rope into 3/4 inch pieces.
  10. Using your thumb, roll each piece over the tines of fork to indent, making a “C” shape.
  11. Transfer to a baking sheet.
  12. Bring a large pot of water to boil; add 2 tablespoons of salt and return to the boil.
  13. Working in batches, boil gnocchi until tender, 5 minutes. Make sure to not overcook!
  14. Lift out the gnocchi with a slotted spoon onto a baking sheet.
  15. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
  16. Melt butter in a heavy large saucepan over medium-high heat.
  17. Cook until the butter is brown and has a toasty aroma, swirling the pan occasionally, about 5 minutes.
  18. Add 1/2 tsp. cardamom and mix well.
  19. Season the butter with freshly ground pepper.
  20. Add gnocchi and sauté until the gnocchi is heated through, about 6 minutes.

Serve with grated parmesan cheese and be prepared to be wowed.

Kohlrabi

Kohlrabi can be eaten either raw or cooked. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter.

Farmer Ron says: You can use the leaves, too.I like to cook the leaves  like cabbage, stir-fried with some onion and garlic. You can also shred the leaves and add them to your salads.

Farmer Ron’s roasted kohlrabi

  1. Peel the kohlrabi and cut into 1/2″ cubes.
  2. Blanch the cubes in boiling water for about 3 minutes.
  3. Toss the kohlrabi in olive oil and finely chopped garlic.
  4. Bake for 25 minutes.

Thai-style salad with grated kohlrabi

Ingredients

  • 1 tablespoon sugar  (or less if that sounds too sweet)
  • 3 tablespoons or more of fresh lime juice (I usually end up using more)
  • 2 1/2 cups kohlrabi, peeled and shredded (I just shoot it through the food processor)
  • 1 or more garlic cloves – minced
  • 1 1/2 tablespoons soy sauce
  • chopped red chili peppers to taste
  • cherry tomatoes – halved
  • 2 tablespoons toasted crushed peanuts
  • salt and pepper to taste
  • minced scallion

Directions

  • In a mixing bowl, combine the sugar, garlic, soy sauce, red pepper, and the lime juice.
  • Add the tomato halves and slightly smash them with a fork or potato masher.
  • Add the shredded kohlrabi and toss.
  • Mix in the salt and pepper.
  • Sprinkle nuts and scallions over the top and put the salad in the fridge to marinate. Toss it again before serving.
Advertisements