Farro With Sweet Potatoes, Braised Kale And Celery Root

Yield: 8 servings

Cook Time: 2 hours 5 minutes

Ingredients:

12 cups water

1 bunch kale--stems removed and reserved, leaves stacked, rolled and sliced crosswise

2 tablespoons plus 1½ teaspoons kosher salt, divided

1 tablespoon extra-virgin olive oil, plus extra for serving 

1 pound celery root, peeled and chopped into ¼-inch pieces

1 small yellow onion, halved and thinly sliced

2 garlic cloves, thinly sliced

1 dried bay leaf

1 cup farro

2 large sweet potatoes, peeled and chopped into ½-inch pieces

2 tablespoons chives, roughly chopped

½ cup arugula leaves

1 lemon, halved

Directions:


1. In a large pot set over high heat, bring the water to a boil. Add the kale stems and 2 tablespoons of the salt. Reduce the heat to medium and simmer for 1 hour. Pour through a fine-mesh sieve set over a large bowl; discard the kale stems.
2. In a large skillet set over medium heat, add 1 tablespoon of the olive oil and heat for 1 minute. Add the celery root, onion, garlic and bay leaf and cook, stirring often, until the onions are translucent, 2 to 3 minutes. Add the chopped kale and 6 cups of kale stock and bring to a simmer. Reduce the heat to medium-low and cook until the kale and celery root are tender, about 20 minutes. Strain the mixture through a fine-mesh sieve set over a large bowl. Save the cooked vegetables.
3. Make the farro: In a medium saucepan, add the farro and cover with 3 cups of reserved vegetable stock. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the farro is tender, about 40 minutes. Stir in the reserved cooked vegetables.
4. While the farro cooks, make the sweet potatoes: To a medium pot, add the sweet potatoes and enough water to nearly cover them (you want the water level about ½ inch below the potatoes). Set over high heat and bring to a boil, reduce the heat to medium-low and simmer until tender, about 20 minutes. Strain the potatoes into a fine-mesh sieve set over a medium bowl (reserve the cooking liquid). Transfer the potatoes to a blender along with ¾ cup of the reserved cooking liquid (enough to make a semi-thick purée). Add the remaining 1½ teaspoons of salt and purée until smooth, adding the remaining ¼ cup of cooking liquid if needed.
5. Serve the sweet potatoes topped with the farro-vegetable mixture, chives, a few arugula leaves, a squeeze of lemon juice and a drizzle of olive oil.  

Calories per Serving: 157; Sodium: 611mg; Total Carbohydrate: 31g; Fiber: 5g; Fat: 3g

Source: tastingtable.com

Beef Stew With Sweet Potatoes And Collard Greens

• Servings : 8
• Prep Time : 30 minutes
• Cook Time : 8:0 hour
• Ready In : 8:30 hour

One of the most comforting dishes during the fall and winter is beef stew!  This recipe combines two great Southern favorites in this classic dish- sweet potatoes and collard greens!

Ingredients:

• 2 lbs. beef stew meat
• 2 onions, sliced
• 2 sweet potatoes, peeled, cut into 1.5 inch cubes
• 1 lb. collard greens*, shredded or cut
• 12 oz. beer
• 1 tbsp. worcestershire sauce
• 3 oz. tomato paste
• 2 cups beef broth
• 1/2 cup flour
• 2 tsp. pumpkin pie spice
• 2 tsp. garlic powder
• 2 tsp. dried oregano
• 2 tsp. dried rosemary
• 1/8 tsp. red pepper flakes
• 2 bay leaves
• 1/2 tsp. black pepper, plus more for seasoning beef
• 1.5 tsp. kosher salt, plus more for seasoning beef
• 3 tbsp. butter
• 3 tbsp. olive oil

Directions:

Step 1

This recipe was created for a crock pot, but it can be adjusted to cook in an oven. Please see below for instructions. *Collard greens may be substituted for turnip greens or kale.

Step 2

Heat olive oil and butter in a large pot over medium to medium high heat. Add 1/3 of the stew meat and sprinkle with salt and pepper. Cook for a few minutes on each side until nicely browned, and the remove to a plate.

Step 3

Repeat process until all of the beef has been browned. Hold all of the beef on a plate.

Step 4

Turn heat down to medium low, and whisk in flour. Cook for 1 minute, and then add beer, whisking constantly to release all of the brown bits on the bottom of the pan.

Step 5

Whisk in tomato paste and cook for another minute, whisking constantly to ensure mixture is smooth.

Step 6

Stir in beef broth, worcestershire sauce, pumpkin pie spice, garlic powder, oregano, rosemary, red pepper flakes, kosher salt, and black pepper.

Step 7

Add collard greens to the pot, and stir until combined and greens are slightly wilted, 5 minutes.

Step 8

Combine collard green mixture, beef with accumulated juices, sweet potatoes, and onions together in the bowl of a slow cooker. Submerge bay leaves once the rest is combined.

Step 9

Cook on low for 8-10 hours.

Source: greers.com

Sweet-Potato Gnocchi With Mushrooms and Spinach

This spectacular main dish will impress discerning vegetarians and omnivores alike.

Ingredients:

• Gnocchi
• 1 cup low-fat ricotta cheese
• 3 pounds orange-flesh sweet potatoes (often labeled
• 3 tablespoons packed light brown sugar
• 1 cup freshly grated parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly grated nutmeg
• About 3 cups flour
• Assembly
• 1/4 cup olive oil, divided 
• 1 tablespoon minced garlic
• 1/4 cup sliced shallots
• 1 pound mixed mushrooms such as chanterelle, cremini, king trumpet, matsutake, and oyster* 
• 2 cups vegetable broth
• 3 tablespoons butter
• 12 ounces baby spinach leaves 
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup freshly grated parmesan cheese, divided

Directions:

1. Make gnocchi: Drain ricotta in a strainer over sink, stirring occasionally, 1 hour.

2. In a large bowl, combine 3 cups sweet- potato purée (save extra for another use), strained ricotta, sugar, cheese, salt, and nutmeg. Gently stir in flour, 1/2 cup at a time, until a soft dough forms.

3. Working on a floured surface, divide dough into 8 portions. Roll each portion with your hands into a 15-in. rope, then cut into 1-in. pieces, sprinkling dough with flour if it gets sticky. Transfer gnocchi to a rimmed tray lightly dusted with flour.

4. Bring a large pot of salted water to a boil. Reduce heat to medium-low. Working in batches of 15 to 20, drop gnocchi into water, stirring to prevent sticking, and cook until gnocchi are firm and float to top of water, about 5 minutes. Using a slotted spoon, transfer gnocchi to a strainer and then to a lightly oiled rimmed pan to cool.

5. Assemble gnocchi: Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add gnocchi to pan and cook, stirring often, until browned, 5 to 8 minutes. Transfer to a large serving dish.

6. Meanwhile, heat remaining 2 tbsp. oil in a second large frying pan over medium-high heat. Cook garlic and shallots until fragrant, about 2 minutes. Add mushrooms and sauté until softened, about 5 minutes. Add broth, butter, spinach, salt, and pepper; cover and cook until spinach wilts, about 3 minutes.

7. Spoon vegetables over gnocchi and pour in broth. Sprinkle with thyme and half of parmesan. Serve with remaining cheese.

*Leave whole any soft mushrooms such as oysters and slice or quarter large, dense mushrooms like the cremini and king trumpets.

Make ahead: Prepare through step 3. Cover and chill up to 3 days or freeze up to 3 weeks.

Note: Nutritional analysis is per serving.

Sunset
NOVEMBER 2009

Candied Sweet Potatoes

Ingredients:

6-8 medium-sized sweet potatoes
1 cup firmly packed brown sugar
1 to 3 tsp. ground cinnamon, or to taste
1 cup melted butter, plus 2 tbsp. melted butter
1-1/2 cups mini marshmallows
1/2 cup pecan chips

Directions:

Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13”x9”x2”).

Mix brown sugar, cinnamon, and pecans in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and back at 375°F for 30 minutes.

Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location – warm 5-10 minutes in oven before adding marshmallows).

Remove, sprinkle marshmallows evenly on top and continue baking without cover for 5 minutes.