What’s in your fridge?

20131005-045347.jpgWhen I get hungry, who knows what will happen. I went to the refrigerator late last night with an empty stomach, looking for something that would satisfy that hunger that had been lingering all day.

I had soaked some fava beans, so I knew they would be good to go, but what to serve with them? I had planned to make falafel, but wasn’t in the mood all of a sudden so I thought I would serve them plain.

Kale … sweet potatoesparsnips … the ideas were popping into my head.

I put the beans on to boil — it’s a two-step process, then got the parsnips and sweet potatoes in the oven to roast. I had found a kale and parsnip soup recipe that I had been wanting to try. Instead, I took its seasoning profile — garlic, ginger and rosemary — and used it throughout the dishes.

What I ended up with was a healthy meal that was full of flavor. The trio of dishes: Sauteed kale, sweet potato and parsnip hash, fava bean puree.

Fava bean puree

1 pound dried fava beans

Water for boiling

Salt to taste

2 cloves garlic, halved

2 small slices fresh ginger

Fresh rosemary garnish

Soak fava beans overnight. Rinse and place in a large saucepan and fill with water to about two inches over the beans. Let boil for 10 to 15 minutes. Remove from heat and drain water. Let cool for a few minutes, then squeeze beans out of skin. Put beans back in saucepan and cover with water again. Add salt, garlic and ginger. Bring to a boil, then reduce heat to a low boil for 20 to 30 minutes or until beans are cooked through. Drain beans, reserving some of the liquid. Place in a bowl and use an immersion blender to puree the beans, adding some of the liquid a little at at a time, until the beans are pureed thoroughly and forms a creamy texture. Garnish with a few fresh rosemary leaves.

Sweet potato and parsnip hash

1 pound parsnips, cubed

2 pounds sweet potatoes, cubed

4 cloves garlic, sliced

6 small slices ginger

2 tablespoons olive oil

2 teaspoons kosher salt

2-3 springs fresh rosemary

Note: To peel or not to peel your vegetables is up to you. Sometimes I do, sometimes I don’t.  Also, I like my parsnips a little on the crunchy side, but if you like yours soft, you might want to roast them about five to ten minutes before adding the sweet potatoes. Preheat oven to 400 degrees. Place parsnips, sweet potatoes, garlic and ginger in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in oven for about 20 minutes, then place sprigs on top and roast for five to ten minutes longer — until potatoes are fork tender.

Sauteed Kale

1 medium onion, diced

3 stalks celery, chopped

4 slices fresh ginger, minced

4 cloves garlic, minced

1-2 sprigs rosemary, stems removed

1 tablespoon olive oil

1 1/2 pounds kale, chopped

Saute onion and celery in olive oil until translucent. Add garlic, ginger and rosemary, and continue to saute for a few minutes longer. Add kale and toss lightly every few minutes until kale is wilted.

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3 thoughts on “What’s in your fridge?

  1. Pingback: Five Treasures Pasta | Linnet Moss

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