Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [86]
2 Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion, celery root, and carrot, and cook, stirring, until the vegetables are softened, about 5 minutes. Add the garlic and sage and cook for 1 minute. Add the beans and the reserved stock. Return to a boil, then reduce the heat and simmer, partially covered, until the beans are tender but still firm enough to hold their shape, 1½ to 2 hours. The beans should be moist but not soupy.
3 Remove the turkey meat from the bones and discard the bones and skin. Chop the meat and stir it into the beans. Stir in the tomato paste and season with salt and pepper; it may not need any salt.
4 Preheat the oven to 375°F.
5 Sprinkle the breadcrumbs evenly over the beans, sprinkle the thyme over the crumbs, and drizzle with the remaining 2 tablespoons oil.
6 Bake for 25 to 30 minutes, or until the topping is golden brown and the beans are bubbly around the edges. Serve hot.
Winter-Vegetable Nori Rolls
Makes 48 to 56 pieces
Ever since sushi hit these shores, the California roll, a vegetarian nori roll made with vinegared rice, avocado, and cucumbers, has been popular. When those summer vegetables aren’t in season, other vegetables can be used to great effect. Nori is available wherever Asian foods are sold, including most supermarkets. To serve these nori rolls as a main course, accompany them with Onion-Miso Soup (page 113) and Wilted-Kale Salad (page 70).
3 cups short-grain white rice
3¾ cups water
3 tablespoons mirin (Japanese sweet rice wine)
2/3 cup rice vinegar
2½ tablespoons sugar
2½ teaspoons salt
6–7 toasted dried nori seaweed sheets (each about 8 inches square)
1 tablespoon wasabi powder mixed with 1 tablespoon water
½ cup pickled ginger
1 (3-inch) piece daikon radish or 1 small turnip, peeled and very finely julienned
1 carrot, peeled and very finely julienned
1 cup very thinly sliced red cabbage
Soy sauce, for dipping
1 To prepare the rice, combine the rice, water, and mirin in a medium saucepan. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender and the water absorbed, 12 to 15 minutes.
2 Combine the vinegar, sugar, and salt in a small saucepan and bring to a boil. Remove from the heat and keep warm.
3 Transfer the cooked rice to a shallow bowl or baking pan. Gradually pour the hot vinegar mixture over the rice and toss with a spoon or rice paddle until the rice is cooled to the touch and appears glossy.
4 To assemble the rolls, set out a bamboo rolling mat or clean kitchen towel. Set a small bowl of water nearby to moisten your fingertips. Place a sheet of nori on the bamboo mat. With moistened fingertips, spread about 1 cup of rice in an even layer over the nori, leaving empty about 1 inch at the top edge of the sheet. Spread about ½ teaspoon of wasabi paste in a line across the bottom of the rice. Top the wasabi with a layer of ginger. Arrange a few pieces each of the daikon, carrot, and cabbage in a straight line over the rice. Brush the top edge of the seaweed with warm water. Using the bamboo rolling mat as a guide, roll the seaweed into a tight cylinder, starting with the edge closest to you. Press on the moistened seaweed flap to seal the roll and set aside, seam-side down, while you repeat with the remaining ingredients, making six or seven rolls in all.
5 To serve, trim away the ragged ends of each roll. Then cut each roll into tidy 1-inch slices. Serve with soy sauce for dipping.
Southern-Style Rice with Collard Greens
Serves 4–6
Here’s a quick one-pot supper for a busy weeknight. Kale can replace the collard greens if you are so inclined. Do not forget to pass the hot sauce at the table. It adds a necessary vinegary zing that