Kohlrabi Mash with Cider

serves 4

10 ½ fl oz (300 ml) apple cider
1 lb 5 oz kohlrabi
10 ½ oz boiling potatoes, peeled and cut into chunks
2 tablespoons whipping cream
ground white pepper, to taste

Parsley oil

a small handful of parsley
1 scant teaspoon dijon mustard
1 teaspoon white wine vinegar
½ cup extra virgin olive oil

1. Put 1 cup of the cider in a saucepan with 1 cup water. Thickly peel the kohlrabi, cutting off a good ¼ inch of the skin, then cut the flesh into small dice and add to the saucepan. Bring to a boil, then reduce the heat and simmer for 30 minutes.
2. Add the potato and 2 cups boiling water and simmer for a further 20 minutes, or until the kohlrabi and potato are very tender. Drain well.
3. Meanwhile, put all the parsley oil ingredients in a small food processor and blend for 45 seconds, or until smooth. Season to taste with salt and freshly ground black pepper.
4. Purée the kohlrabi in and potato using a potato ricer or masher – don’t use a food processor or the mixture will become gluey.
5. Transfer to a bowl and add the cream and remaining cider. Season to taste with salt and white pepper and mix well. Serve immediately, drizzled with the parsley oil.

What’s in Your Box – October 1, 2011

Lettuce Mix
Green Curly Kale
Collards
Parsley
Sweet Potatoes 2#
Potatoes 2#
Kohlrabi
Broccoli 3/4#
Honey Bear

What’s in Your Box – September 24, 2011

Red Leaf Lettuce
Delicata Winter Squash
Onions & Shallots
Red Russian Kale
Baby Bok Choy
Eggplant
Radishes
Green Pepper

French Onion Soup

serves 6

2 teaspoons unsalted butter

1 tablespoon vegetable oil

5 large onions, halved and thinly sliced (about 3 pounds)

3 garlic cloves, minced

½ teaspoon salt

2 tablespoons all-purpose flour

6 cups roasted vegetable broth or 6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon dijon mustard

1 teaspoon sherry vinegar or white wine vinegar

6 slices sourdough bread, toasted

2/3 cup gruyere or 2/3 cup jarlsberg cheese, shredded

Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.

Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.

Preheat broiler, ladle soup into six heat-proof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.