Monday, May 26, 2008

delicious veggies.

One of my favorite things about going to the farmer's market is purchasing food that I have never eaten or cooked with before. It is quite exciting to buy something random and then go home and find a way to use it.

This weekend I picked up a bunch of sorrel from Spring Valley Farm's booth. I had read about it previously in the Spring issue of Martha Stewart Living and it sounded interesting to me, so I thought I would give it a try. I found a delicious sounding recipe for Sorrel Potato Gratin, so I headed out to the store for some new potatoes and started my market-inspired meal. The sorrel was wonderful- it has an amazing lemony taste and soft texture when cooked. It is something I will probably end up buying again and again.

My husband had been mentioning his craving for roasted carrots, so I threw together some that were so very simple, but absolutely scrumptious. I prepared them the French way, tossing them with olive oil, coarse salt, pepper, and honey. We ate them along with the sorrel potatoes and some vegetarian chicken. All-in-all, a mouth-watering meal.


Sorrel and Potato Gratin from Martha Stewart Living


2 tablespoons unsalted butter, softened
2 medium shallots, very thinly sliced (about 1/2 cup)
Coarse salt and freshly ground pepper
4 ounces sorrel, tough stems removed, cut crosswise into 3/4-inch pieces (about 3 cups)
1 1/2 pounds new potatoes, preferably German Butterball or Yukon gold, peeled and cut crosswise into 1/8-inch-thick rounds
1 1/4 cups heavy cream (I used about a cup of soy creamer and it worked just fine)


Preheat oven to 350. Coat an 8-inch square baking dish with 1 tablespoon butter. Arrange shallots in an even layer over bottom of baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Arrange half of the sorrel over shallots, then layer with half of the potatoes. Season with 1/4 teaspoon salt. Repeat with remaining sorrel and potatoes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour cream over top, and dot with remaining tablespoon butter.
Cover with foil; bake 1 hour. Uncover; bake until potatoes are tender and cream is thick, about 20 minutes more. Let stand 15 minutes before serving.

Note: I shredded creamy Havarti cheese on mine and my husband topped his with grated Parmesan. Both were delicious.


Roasted Carrots with Honey

All you really have to do for these is cut up some carrots on the diagonal. Toss them with olive oil, coarse salt, and freshly ground pepper. Roast in a 450 degree F oven for about 35 minutes, tossing once. Remove from the oven and toss with a tablespoon or so of honey (depending on how many carrots you used). Enjoy!


thimblesee said...

Thanks for the recipe. Will definitely give this one a try.