It’s challenging to eat local this time of year, but here are some easy and delicious recipes to try featuring cabbage, carrots, onions, and potatoes – all of which can still be found at Upper Valley farm stands and farmers’ markets. Vermont Harvest of the Month, also, has a selection of great recipes using cabbage, the February vegetable of the month.
Roasted Cabbage And Apples With Italian Sausage
Recipe courtesy The Bon Appétit Test Kitchen
1/2 head red cabbage, thinly sliced
1 medium onion, thinly sliced
1 medium apple, sliced
2 sprigs thyme
1 tablespoon red wine vinegar
2 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 lb fresh spicy sausage
Crusty bread (for serving)
Active: 10 minutes. Total 45 minutes.
Preheat oven to 400°. Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 Tbsp. oil, and 1/4 cup water in a 13×9″ baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat. Cook sausages until browned and cooked through, 10–12 minutes. Add to cabbage during last 10 minutes of cooking, tossing to coat. Serve with bread.
- 1 pound carrots, peeled and cut into 1/2-inch rounds
- 1/2 pound parsnips, peeled and cut into 1/2-inch rounds
- 1 yellow onion, quartered
- 5 tablespoons olive oil
- kosher salt and pepper
- Heat oven to 400° F.
- In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
- Meanwhile, arrange the bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
- Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.
- 1 sheet frozen puff pastry, thawed
- 2 pounds yellow onions, sliced into rings
- 2 springs fresh thyme
- 2 eggs
- 1/2 cup half and half
- 5 strips bacon, diced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- Preheat the oven to 375F. Melt the butter and oil together in a large skillet and add the diced bacon. Cook until the bacon is halfway cooked.
- Add the thyme, onion and salt to the skillet. Cook on medium-low heat until the onions are completely translucent and caramelized. This will take around 30 minutes. Remove from heat and allow to cool slightly.
- Combine 2 eggs and the half and half in a bowl. Add the caramelized onion mixture and the freshly ground black pepper.
- Roll out the puff pastry in a buttered pie or glass dish. (Make sure the pastry has four edges in order to hold the onion mixture.)
- Add the mixture to the pastry and bake for 35 minutes or until the crust and top are slightly browned.
- Allow to cool, then slice and serve.
courtesy of Food.com
- 3 lbs potatoes, peeled
- 1 large onion, quartered
- 3 eggs, beaten
- 1⁄2cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon parsley
- Keep potatoes covered with cold water until ready to grate in the food processor.
- Fit the medium shredding blade into food processor and shred potatoes and onion.
- Dry potatoes and onion between sheets of paper towel.
- In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per side. Drain on paper towel and keep warm in a 100 degree oven.