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RECIPES

Quick-Pickled Beets

2/24/2016

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​Yield

2 quarts

Ingredients

6 medium beets, roasted or boiled
1 large red onion, sliced
1 cup apple cider vinegar
1 ½ tsp Kosher salt
½ cup sugar
1 cup water

Directions

  1. Remove skin from beets and slice thinly. Divide beets and onions between two quart jars, alternating layers of the two vegetables.
  2. In a small pot bring vinegar, water, sugar, and salt to a boil. Pour over beets.
  3. Tightly seal lids and place jars in the refrigerator. Let marinate for at least 3 days before eating.


​Source: Alton Brown, edited by GMFTS
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Rutabaga-Carrot Soup

2/23/2016

1 Comment

 

Food Service Version

Yield

~40 servings

Ingredients

30 Tbsp unsalted butter
5 large onions
12 celery stalks, diced
15 garlic cloves, finely chopped
7 ½ lbs rutabaga
7 ½ lbs carrots
7 ½ quarts chicken or vegetable stock

Directions

  1. Melt butter in a large saucepan or Dutch oven. Add carrots, turnips, and onions and stir well to coat vegetables with butter.
  2. Cover pot and steam vegetables until tender.
  3. Add stock and season with salt and pepper. Bring to a boil, then lower heat and simmer, covered, for 30 minutes.
  4. Remove from heat and blend soup until smooth.



Home Version

Yield

6-8 servings

​Ingredients

6 Tbsp unsalted butter
1 large onion
2-3 celery stalks, diced
3 garlic cloves, finely chopped
1 ½ lbs rutabaga
1 ½ lbs carrots
6 cups chicken or vegetable stock

Directions

  1. Melt butter in a large saucepan or Dutch oven. Add carrots, turnips, and onions and stir well to coat vegetables with butter.
  2. Cover pot for 10 minutes to steam vegetables.
  3. Add stock and season with salt and pepper. Bring to a boil, then lower heat and simmer, covered, for 30 minutes.
  4. Remove from heat and blend soup until smooth.


    ​

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Lemon-Herb Roasted Beets

2/22/2016

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Food Service Version

Yield

40 1/3 cup servings

Ingredients

7 ½ lbs beets
20 tsp olive or canola oil
10 Tbsp chopped fresh herbs or 10 tsp dried herbs
5 tsp grated lemon zest
2 ½ tsp salt
1 ¼ tsp black pepper
5 Tbsp lemon juice

Directions

  1. Preheat oven to 450 degrees (400 for convection)
  2. Scrub beets well to clean. Trim and cut into 1-inch pieces.
  3. In a large bowl, combine oil, herbs, lemon zest, salt, and pepper. Add beets and toss to coat.
  4. Spread beets evenly among baking sheets.
  5. Roast, stirring occasionally, until beets are tender (~20 minutes). Remove from oven and sprinkle with lemon juice. Serve warm.

​

Home Version

Yield

4 servings

Ingredients

1 ½ lbs beets
4 tsp olive or canola oil
2 Tbsp chopped fresh herbs or 2 tsp dried herbs
1 tsp grated lemon zest
½ tsp salt
¼ tsp black pepper
1 Tbsp lemon juice

Directions

  1. Preheat oven to 4500
  2. Trim and cut beets into 1-inch pieces.
  3. In a large bowl, combine oil, herbs, lemon zest, salt, and pepper. Add beets and toss to coat.
  4. Spread beets evenly on a baking sheet.
  5. Roast, stirring occasionally, until beets are tender (about 20-25 minutes). Remove from oven and toss with lemon juice. Serve warm.


Source: Eating Well
​
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Cider-Braised Cabbage and Apples

2/1/2016

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Food Service Version

Yield

80 taste test servings

Ingredients

10 lbs red cabbage, cored and cut into ½ inch pieces
5 apples, cored and cut into ½ inch pieces
4 cups apple cider
5 garlic cloves, minced
15 Tbsp unsalted butter
2 ½ tsp caraway seeds
7 ½ Tbsp apple cider vinegar

Directions

  1. Melt butter in a deep skillet over medium heat. Add garlic and cook, stirring, for one minute.
  2. Add cabbage, apple, cider, caraway seeds, and a pinch of salt and pepper. Cover and cook, stirring occasionally, until tender (15-20 minutes).
  3. Add vinegar and cook, uncovered, for a minutes. Liquid should be evaporated. Season with salt and pepper, to taste, and serve warm.
*Note: Cabbage will likely need to be braised in batches.


​

Home Version

Yield

4-6 servings
​

Ingredients

2 lbs red cabbage, cored and cut into ½ inch pieces
1 apple, cored and cut into ½ inch pieces
¾ cup apple cider
1 garlic clove, minced
3 Tbsp unsalted butter
½ tsp caraway seeds
1 ½ Tbsp apple cider vinegar
​

Directions

  1. Melt butter in a deep skillet over medium heat. Add garlic and cook, stirring, for one minute.
  2. Add cabbage, apple, cider, caraway seeds, and a pinch of salt and pepper. Cover and cook, stirring occasionally, until tender (15-20 minutes).
  3. Add vinegar and cook, uncovered, for a minutes. Liquid should be evaporated. Season with salt and pepper, to taste, and serve warm.


​Source: Epicurious

​
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