Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [304]
To prepare: Cut off the taproots and the greens’ stems. Wash well to remove any dirt. Larger turnips should be peeled and quartered; baby turnips can be used “as is.” Either can replace half the potatoes in Perfect Mashed Potatoes.
To boil: Place in a large pot and cover with cold water to a depth of 2 inches. Bring to a boil over high heat. Cover, reduce the heat to low, and cook until they are tender when pierced with a fork, about 20 minutes. Drain in a colander set in the sink.
To steam: Place in a steamer basket over 2 inches of simmering water in a large pot set over high heat. Cover, reduce the heat to medium, and cook until tender when pierced with a fork, about 15 minutes.
To serve: Season with salt and pepper, then toss with unsalted butter, balsamic vinegar, or sour cream.
Winter Squash (Acorn Blue Hubbard, Buttercup, Butternut, Calabaza, Carnival, Delicata, Hubbard, Kabocha, Kuri, or Pumpkin)
Look for firm skin with no soft or mushy spots; some squashes may have a few rough, barnaclelike patches. The skins of smaller winter squashes like acorn and delicata are edible after cooking. Plan on 6 ounces uncooked, untrimmed squash per serving.
To store: Place in a cool, dark spot for up to 5 days.
To prepare: If the skin is edible, scrub the skin for dirt; remove the stem or its remnants. Cut the squash in half through the stem; scrape out seeds and attendant fibers with a grapefruit spoon.
If the skin is not edible, the hard squash must be peeled. Cut it in half and set it cut side down on your cutting board. Use a chef’s knife to follow the natural curve of the skin, thereby removing it and leaving the meat behind. Scrape out the seeds and all strings with a grapefruit spoon, then chop the meat into the desired cubes.
To roast: Do not peel. Place the halves cut side down on an oiled or sprayed baking sheet and bake in a preheated 400°F oven until tender when pierced with a sharp knife, 25 minutes to 1 hour, depending on the varietal. Scoop out the flesh to mash, if desired.
To braise: Slice the halves into long wedges, 2 to 4 wedges per half, depending on the size. Place in a pot large enough to hold all the squash; add water, unsweetened apple juice, orange juice, white wine, chicken broth, or vegetable broth to a depth of about 1 inch. Bring to a simmer over medium-high heat. Cover, reduce the heat to low, and simmer until tender when pierced with a fork, 20 to 30 minutes, depending on the varietal.
To microwave: Slice the halves into wedges, as above. Place in a large glass baking dish; add water, unsweetened apple juice, white wine, or vegetable broth to a depth of about ½ inch. Cover and microwave on high for 15 minutes; let rest, covered, at room temperature for 10 minutes.
To serve: Season with salt and pepper—then dot with unsalted butter and drizzle with maple syrup; or scrape out the soft flesh and mix with a fork with unsalted butter or walnut oil and, if desired, some chutney. If you’ve used fruit juice, remove the squash and boil the juice down to a syrup to drizzle on top.
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Vegetable Side Dishes
These preparations are a little more hearty, hefty, or sophisticated than simple, one-vegetable side dishes, made from the narrative recipes on section Vegetables. Rather, these that follow will work alongside deep-flavored fish dishes like the Thick White-Fleshed Fish Fillets Poached with Tomatoes and Cinnamon, or as a side to steaks or roast turkey. Along with a green salad, some of them are substantial enough for a light meal.
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Zucchini and Lemon Sauté
In this summery side dish, the oil used to soften the zucchini becomes a simple sauce. Makes 4 servings
The zest from 4 lemons, removed with the large holes of a box grater (see Note)
3 tablespoons olive oil
2 large zucchini, shredded through the large holes of a box grater
1½ tablespoons cider vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
Bring a small pot of water to a boil over high heat. Add