Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [110]
8 ounces large shrimp (about 15)
1 (2-ounce) package cellophane noodles
1 cup peeled and shredded carrot
1 cup shredded daikon radish
2 cups shredded napa or Chinese cabbage
¼ cup Thai sweet chili sauce, plus more to serve
12 (8- to 9-inch) round rice-paper sheets
1 Bring a small saucepan of water to a boil. Add the shrimp and cook until pink and firm, 3 to 5 minutes. Drain and rinse under cold water to stop the cooking process. Peel, devein, and slice in half lengthwise. Set aside.
2 Cover the cellophane noodles with hot water in a large bowl. Let stand until softened, 20 to 30 minutes. Drain. Cut into 3-inch lengths; set aside.
3 Combine the carrot, daikon, and cabbage in a bowl. Add the sweet chili sauce and toss to coat.
4 Fill a large bowl with warm water. Cover a work surface with a clean cloth. Set 1 rice-paper sheet in the water and turn until it begins to soften, about 30 seconds (the sheet will still be stiff in a few spots). Transfer to the towel. Arrange about 2 tablespoons of cellophane noodles in a line across the lower third of the sheet, leaving a 1-inch border on the edge closest to you. Arrange about ¼ cup of the vegetable mixture on top of the noodles and top with a line of shrimp. Fold the bottom of the rice sheet over the filling, then fold in the ends and roll into a tight cylinder. Transfer the roll, seam-side down, to a cutting board. Repeat the steps to form 12 rolls. Cut each roll in half and arrange on a platter with a bowl of sweet chili sauce alongside.
Kitchen Note: The rolls can be made up to 6 hours ahead and kept in the refrigerator. Cover with a damp paper towel and plastic wrap.
Salsify Scampi on Linguine
Serves 4
With a name like oyster plant, salsify is natural to combine with seafood, as in this recipe of garlicky shrimp and pasta.
1½ pounds salsify
1 teaspoon salt
1 pound linguine
1/3 cup extra-virgin olive oil
1 shallot, minced
4 garlic cloves, minced
1½ pounds shrimp, peeled and deveined
¼ cup dry white wine
¾ cup chicken broth or vegetable broth (pages 126–27)
2 tablespoons minced fresh parsley (optional) Salt and freshly ground black pepper
1 Peel the salsify and cut into 1-inch pieces. Immediately place in a saucepan of acidulated water (1 tablespoon white vinegar added to 4 cups water). Add the salt. Bring to a boil and boil until partly tender, about 5 minutes. Drain well.
2 Bring a large pot of salted water to a boil for the linguine. Cook the linguine until just al dente. Drain and keep warm.
3 Meanwhile, heat the oil in a large skillet or Dutch oven over medium heat. Add the shallot and garlic and sauté until fragrant, about 2 minutes. Add the shrimp and salsify and sauté until the shrimp are firm and the salsify is tender, about 5 minutes.
4 Stir the wine, broth, and parsley into the shrimp and cook for another 2 minutes.
8
Main Dishes With Poultry
We eat more chicken than ever, for good reasons. It is healthful, quickly cooked, and extremely versatile. For busy weeknights, you’ll find in this chapter several stir-fries and sautés, quickly made, especially if the vegetables are shredded or very thinly sliced. For more leisurely cooking, there are roasts and braises, with root vegetables basted in the juices of the cooking bird.
This chapter starts with chicken recipes that use lots of different vegetables, then moves on to chicken recipes with specific individual vegetables. It concludes with a few turkey and duck recipes.
We don’t eat much duck. It is expensive compared to chicken and turkey and has the bad reputation of being fatty. But it is the fat that makes the duck such a prize. Try basting roasting potatoes and root vegetables with duck fat for a sublime taste treat. You will probably find yourself cooking more