The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [217]
1 teaspoon whole pink peppercorns
2 tablespoons extra-virgin olive oil, plus more (optional) for drizzling
2 sprigs fresh rosemary
1 whole star anise
1. Peel and trim the carrots, leaving 1½ inches of the greens intact. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the carrots; cook until bright and just tender, 3 to 4 minutes. Immediately plunge into an ice-water bath. Drain.
2. Preheat the oven to 375°F. Whisk together the sugar, vinegar, honey, and peppercorns.
3. Heat the oil in a large ovenproof skillet over medium-high heat. Add the carrots, rosemary, and star anise; cook, stirring, until the carrots are tender, about 5 minutes. Stir in the honey mixture. Season with salt. Bring to a boil over medium-high heat, turning the carrots to coat.
4. Transfer the skillet to the oven. Roast the carrots until slightly caramelized, 20 to 25 minutes. Drizzle with oil, if desired.
celery root puree
SERVES 4 AS A SIDE DISH
1 tablespoon vegetable oil
2 medium shallots, finely chopped Coarse salt and freshly ground white pepper
1 large celery root (about 2 pounds), peeled and cut into 1-inch chunks
2 cups milk
1 bay leaf
2 garlic cloves, crushed
Pinch of ground nutmeg
1. Heat the oil in a medium, heavy-bottomed pot over medium heat. Add the shallots; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes.
2. Add the celery root, milk, 2 cups water, bay leaf, garlic, and nutmeg. Season with salt and pepper. Bring to a boil. Reduce heat; simmer until the celery root is very tender, about 15 minutes. Let cool.
3. Discard the bay leaf. Transfer the solids to a blender using a slotted spoon. Add ¼ cup cooking liquid. Blend until smooth (add more cooking liquid, if needed). Season with salt and pepper.
sautéed peas and scallions
SERVES 4
Cooking peas only briefly—in a little bit of butter—lets them retain their flavor, color, and texture.
2 tablespoons unsalted butter
3 cups shelled fresh peas or thawed frozen peas
3 scallions, white and pale-green parts only, thinly sliced diagonally
Coarse salt and freshly ground pepper
Melt the butter in a medium skillet over medium-high heat. Add the peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.
roasted fennel with thyme
SERVES 6 TO 8
4 large fennel bulbs, trimmed and cut into 8 wedges each
¼ cup extra-virgin olive oil
3 sprigs fresh thyme, leaves removed and stems discarded, plus 3 whole sprigs
Coarse salt
¼ teaspoon freshly ground pepper
Juice of 1 lemon
Preheat the oven to 400°F. Toss together the fennel, oil, thyme leaves and sprigs, ½ teaspoon salt, and the pepper in a large bowl. Spread the fennel mixture into a single layer on a rimmed baking sheet. Roast the fennel, turning occasionally, until browned, 50 to 60 minutes. Drizzle with the lemon juice; season with salt.
collard greens with bacon
SERVES 8
2 bunches collard greens, stemmed
3 tablespoons vegetable oil
½ red onion, sliced
3 slices bacon, cut crosswise into ¼-inch strips
2 tablespoons cider vinegar
1 cup homemade or low-sodium store-bought chicken stock
1. Working in batches, stack the greens; cut crosswise into 2-inch-thick strips. Gather the strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer the greens to a colander using a slotted spoon; let drain. Repeat until the greens are free of grit.
2. Heat the oil in a very large skillet over medium-high heat. Add the onion and bacon; cook until the onion is translucent, about 4 minutes. Add the greens; cook, stirring, until the greens begin to wilt and are reduced in volume.
3. Raise heat to high; add the vinegar. Cook, scraping up brown bits from the bottom of the skillet, until the vinegar has evaporated, about 1 minute.
4. Add the stock; reduce heat. Simmer, covered, until the greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low.
baked stuffed red peppers with cherry tomatoes, feta, and