Archive for the 'Sweet Potato' Category

Sweet Potato Gnocchi in Brown Butter Sauce

Thursday, September 12th, 2019
Zoe Sand, Planted Blissfully
3 medium sweet potatoes (about 2 cups)
1 cup cassava flour
3 tbsp butter or vegan butter
1/2 tsp dried rubbed sage
2 cloves garlic
salt and pepper to taste
Cook sweet potatoes til tender, either by baking, boiling, or throw them in the instant pot. Once cooled, remove skins and mash sweet potatoes in a bowl. Add cassava flour and mix until a workable dough forms. You may add up to 1/2 cup extra cassava flour if you like a doughier gnocchi. Divide dough in half. On a floured surface, roll out each half into a long rope about 1 inch thick. Cut rope into about 1 inch rectangular pieces. You can slightly round out the pieces in your hands to form a pillow shape. In a large pot, boil gnocchi for about 5 minutes, until they float to the top. Skim the gnocchi off the top and lay on dry paper towels or clean dish towels. Saute sauce ingredients in a pan for several minutes, then toss in gnocchi and coat evenly. Serve with grated parmesan, regular or nondairy, for the ultimate finish!

Indian-Spiced Cauliflower Soup

Monday, February 4th, 2019

Shelby Thompson, Tucson CSA
Adapted from Smitten Kitchen

Processed with VSCO with a6 preset

2 tablespoons olive oil
1/2 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
1 yellow onion, diced
1 medium-sized red potato or sweet potato, peeled and diced
1 large carrot, diced
1 stalk of celery, diced (optional)
1 tablespoon fresh ginger, peeled and chopped
2 large cloves garlic, peeled and chopped
1 teaspoon red chili flakes
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
Stems and core of one large head of cauliflower, roughly chopped
1 1/2 cups canned chopped tomatoes
1 teaspoon salt, plus more to taste
1 can full-fat coconut milk
3 cups vegetable stock
Fresh cilantro, chopped
4 cups cooked brown rice

Heat oil in a Dutch oven or soup pot over medium-high heat.
Add the cumin and fennel seeds and simmer for 30 seconds. Add the onions, potatoes, carrots, and celery and stir everything together. Sauté for about 5 minutes, stirring occasionally to prevent burning.
Stir in the ginger, garlic, and chili flakes and sauté for another minute.
Turn the heat down to medium-low and stir in the coriander, cumin, turmeric, and cayenne for one minute. Add the cauliflower stems/core and stir vigorously for one minute, until the cauliflower is coated with spices.
Add the veggie stock, coconut milk, and salt to the pot and stir everything together.
Raise the heat to medium-high and bring the soup to a boil. Cover the pot and reduce the heat to medium-low. Summer for 30 minutes, until the vegetables are tender and some of the liquid has evaporated. Carefully transfer the soup to a blender and pulse until the vegetables are finely chopped but still maintain some texture. Serve over brown rice and sprinkle with cilantro.

Sweet Potato – Coconut Milk Dip

Tuesday, August 11th, 2015

Philippe, Tucson CSA

3 sweet potatoes

3 cloves garlic, peeled

1 onion, peeled

1/4 cup coconut milk *

1/2 tablespoon cumin powder

Salt and pepper

Olive oil

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Pre-eat oven to 400º.

Toss sweet potatoes, onions and garlic with some olive oil then place in oven pan. Bake for 30 minutes.

Peel sweet potatoes.

In food processor, blend together sweet potatoes, onions, garlic, coconut milk, cumin and salt and pepper to taste. Use more or less coconut milk to obtain desired dip consistency.

Serve with pita bread.

* Note: you can use Greek yogurt instead of coconut milk.

 

 

Sweet Potato Hash

Sunday, August 9th, 2015

Lorraine Glazar, Tucson CSA

This is a lovely side for breakfast, great with beans in a burrito, or a main dish served over rice or beans.
Serves four as a side dish, two as a main
2 sweet potatoes, peeled, cut in half, then into ¾” half moons
1 tablespoon oil of your choice
½ to ¾ cup diced onion
1 clove garlic, minced (optional)
4 roasted green chiles, diced
1 teaspoon powdered cumin
Salt and pepper to taste
1-2 cups greens, stemmed and sliced into ribbons (optional)
½ to 1 teaspoon red chile flakes (optional)
1-2 tablespoons chopped fresh green herb: cilantro, parsley, dill, chives, or scallions (optional)
Boil, steam or microwave the sweet potatoes until almost tender. Heat the oil in a frying pan until it shimmers, then add onion and garlic, if using. Saute until clear and tender. Add the potatoes, green chiles and cumin. Cook for about ten minutes, adding a tablespoon or two of water if it seems to get dry (this will vary with the time of year and thus the age of the sweet potatoes). Add the greens, if you are using them, and the red chile flakes, and saute for another minute or two, or until the greens have softened and are incorporated. Remove from heat, top with the fresh herbs, and serve.

Carrot and Sweet Potato Coconut Velouté

Monday, May 12th, 2014

By Kusuma Rao, www.Ruchikala.com

This creamy vegetable soup is a warming treat.  It can also be served chilled.

Serves 4

2 tablespoons olive oil
1 pound of carrots (diced)
1 pound sweet potatoes (peeled and chopped)
1 quart of vegetable stock
1 large sweet onion (minced)
2 teaspoons salt
1 bay leaf
4 cloves garlic, smashed
2 tablespoons ginger grated
½ – 1 whole habanero (to your heat tolerance, remove seeds and veins if sensitive to heat), chopped
½ teaspoon turmeric
1 teaspoon coriander power
1 teaspoon cumin powder
1 teaspoon garam masala
1 cup coconut milk
3 tablespoons brown sugar

In a large sauté pan set to medium high heat, fry the onions and bayleaf with the olive oil until it just starts to lightly brown. Bring down to medium heat adding garlic and ginger with the habanero, sauté for 2 additional minutes. Add turmeric, sauté for 10 seconds.

Add carrots, sweet potatoes, as well as all the remaining spices, with the vegetable stock.  Simmer for 15-20 minutes, until vegetables are soft and tender.  Fish out and pull the bay leaf from the pot.

Blend soup thoroughly using an immersion blender.  If you don’t have an immersion blender, carefully transfer soup to a blender a few cups at a time.  Secure lid and place thick folded kitchen towel held tightly over the top in case you get any splash back.

Return to stove on low heat, add coconut milk and brown sugar.  If desired, add 1 more ½ teaspoon of garam masala.  Season with salt and brown sugar to taste.

Note: For a smoother soup, strain through a chinois. For a more luxurious, more traditional veloute make the following adjustments.  Add only ½ of the stock to simmer the vegetables.  Reserve the other half.  After the mixture is blended, pass through a chinois.  In a medium sauté pan, melt two tablespoons of butter with two tablespoons of flour, cook for 1-2 minutes completely dissolving the flour into the butter. Slowly whisk 2 cups of warm vegetable stock into the mixture, whisking constantly, and brining to a simmer until you get a thick sauce with no lumps. Add sauce to soup and simmer. Continue as directed with the coconut oil, brown sugar and seasoning.

Sweet Potato Gnocchi in Chipotle Brown Butter

Monday, May 12th, 2014

By Kusuma Rao, www.Ruchikala.com

Serves 4

2 pounds sweet potatoes
1 ½ -2 cups all-purpose flour
¼ teaspoon nutmeg (preferably freshly grated)
½ teaspoon chipotle powder
1 teaspoon sea salt
2 large egg yolks
4 tablespoons butter
a small handful of cilantro minced

Poke each potato with a fork and roast on baking sheet in the oven at 425 degrees until soft and tender (approx. 20 minutes).  Let potatoes cool, just enough to touch, for 5-7 minutes.

Peel each potato and add to the potato ricer, or food mill, and mill/rice the potatoes into an extra large plate or wide large, shallow vessel. While the mixture is still warm, add 1 ½ cup of flour into the potatoes, adding more flour as you see fit. Using just your fingertips you want to gently “fluff” the flour into the potatoes, distributing as evenly as possible without overworking the flour, which can make the potatoes gummy.  You want to potatoes to feel fairly dry, and ready to soak up the moisture from the egg yolks you will be incorporating,

At this point, get a large pot of salted water to a boil.

Pour mixture out onto the counter in a mound, more or less.  Make a little well in the center and add to the egg yolks as well as the nutmeg. Mix, using a light hand. Does the dough feel overwhelmingly sticky? Add a bit more flour a couple tablespoons at a time.  Gently knead into soft dough by folding the dough onto itself, limiting the number of folds to 3-4 total to ensure the gluten doesn’t get overworked, and gnocchi remain light and fluffy.   Using a bench knife, scrap the dough into a mass and then on a nice clean large surface sprinkle a few tablespoons of flour down on the surface evenly. Using a bench knife, pick up your dough and set it onto the flour-protected surface, roll out to a 1 ½ inch thickness, then cut into long even strips.  Using the bench scraper, cut each strip in ½ inch dumplings.  Cut a few more strips into pieces. If you’re using a gnocchi board, roll out your gnocchi onto a lightly floured sheet of parchment tossed on a thin dinner plate.

At this point your water should be boiling. Use your bench scraper to scoop a handful of gnocchi, no more than 20 at a time, into the water.  Shake to toss lightly from the parchment paper into the boiling pot (if using the gnocchi board method).

Cook in the boiling water for about 3-4 minutes or wait till the gnocchi float to the top and give it about 20 more seconds. Pull from the water with a spider, or slotted spoon and add to a large shallow bowl.  Add 1 tablespoon of olive oil and toss to coat. This will ensure that the gnocchi don’t stick together.

Prepare the brown butter:

Melt the butter in a medium skillet for 2-3 minutes.  When the butter start to foam, add the chipotle powder to the butter.  Simmer butter until ½ of the foam starts to disappear. Add gnocchi to the skillet, toss to coat, if a seared texture is desire, sauté for 2-3 extra minutes until you start to get a light brown sear. Apply a thin drizzle of honey to the pan, garnish with cilantro or epazote.

Roasted Sweet Potato and Bell Pepper Soup

Monday, October 14th, 2013

Philippe, Tucson CSA

3 sweet potatoes
2-3 bell peppers
1 medium onion
2 tablespoons olive oil
2 teaspoons cumin
2 cups vegetable broth
Salt and pepper

Pre-heat oven to 400°.

Dice sweet potatoes. Place in oven dish with bell peppers, onions,  cumin and olive oil.  Mix well to coat.

Roast in the oven for about 45 minutes or until all the ingredients are tender.

Place vegetables in blender or food processor, add broth and blend until smooth.  Add salt and pepper to taste.

Orange Soup

Monday, November 5th, 2012

Yaron Hadad, Tucson CSA
http://www.yaronhadad.com/?p=1582

3 tablespoons olive oil
1 medium-sized diced onion
3 thinly chopped garlic cloves
1 cup red lentils
3 cups of any orange vegetables diced into ½” cubes (my favorite combo is ½ butternut squash, 1 cup of diced pumpkin and 1 yam)
A small piece of lemon peel
Salt, black pepper and curry
Optional: ½ a chili

  1. Heat up the oil in a big pot and stir-fry the onion until slightly transparent.
  2. Add the garlic and vegetables and keep stirring for 5 more minutes.
  3. Add the rest of the ingredients and the spices, together with 5 cups of water.
  4. When the water boils, cook on low temperature for 25 minutes.
  5. I recommend blending about half of the soup in a food processor and mix it back in. You should get the lemon peel out before doing so.
  6. The soup goes well with fresh cilantro / parsley served on top.
  7. Bon appétit!
Cuisine: Middle Eastern
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 5

Sweet Potato or Carrot Kibbeh

Tuesday, September 18th, 2012

Sara Jones, Tucson CSA

This recipe is a variant of the Wheat Berry Lamb Kibbeh, substituting
one cup of cooked, pureed sweet potato or carrot, plus one egg, for
the ground meat. The mixture will be softer and more delicate. It is best
to shape into individual patties, rather than trying to cut. Cook at 375°
for about 20 minutes. Serve sprinkled with goat cheese or cilantro
chutney on hot pita.

This is a Lebanese dish that traditionally uses bulgur wheat. I took some liberties in the translation and used cooked, ground wheat berries instead of the bulgur, but the results are similar and delicious. You can form the mixture into small patties or sausage shapes. It is great served with plain yogurt mixed with a little bit of lemon juice and chile paste, and/or the cilantro chutney  recipe that follows.

1 pound pureed sweet potato or carrot
1 egg
1/2 bunch green onions, greens and base, chopped fine
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon chopped fresh herbs (cilantro, mint or oregano)
2 cups cooked wheat berries, ground into small pieces in food
processor or blender
1 1/2 teaspoons salt

In a large bowl, mix together all ingredients. To get the right texture, you need to really work the pureed sweet potato or carrot, squeezing it
through you fingers, to distribute. Once the wheat is well incorporated, form patties. Bake in an oven at 375, from15-30 minutes, depending on thickness. Serve over hot pita bread with yogurt sauce or chutney.

Ratatouille Roast using CSA vegetable share

Monday, July 2nd, 2012

Courtesy of Rama Ganesan, Tucson CSA

I asked my cousin Jayashree in London what to do with my first share. She came up this ratatouille recipe for the vegetables. Recipe by Jayashree Sundaresan

110 ml sunflower oil (1/2 cup)
2 small onions diced
4 garlic cloves sliced
1 fresh green chili sliced
2 sweet potatoes cut into bigger dice
Half large eggplant diced
2 tomatoes diced
Half of the squash diced
1 tablespoon tomato puree
Salt, pepper
1 teaspoon sugar
Chopped cilantro
200g French green beans (1/2 lb) (if you have some)
1 red pepper (if you have it)

Put 2/3rd of oil in large heavy-based pot and place on med-high heat, add onions sauté for 5 min; then stir in garlic, chili and red pepper, sauté for 5 min; add squash sauté for another 5 min, transfer vegetables to a bowl leaving behind as much oil in the pot as possible.

Add remaining oil, sauté green beans and eggplant for 5 min, return other vegetables to the pot at this point, add sweet potato, tomatoes, sugar and tomato puree and plenty of salt and pepper.

Stir, and then add enough water to half submerge the vegetables, cover and simmer gently for 30 min.

Heat oven to 400 deg.

Pour vegetables from pot into a roasting tin or baking pan in which they make a layer 2-3 cm thick (1/2 to 1 inch) and bake for 30 minutes.  Note: putting in oven intensifies the flavours hundred fold.

At this point the vegetables should be very soft and most of liquid evaporated. Garnish with coriander and serve with steamed rice. Can also be served with pasta/spaghetti.

‘Overcooking’ the vegetable is the whole point here but stick to instructions.


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