Veggie Box - January 21

EVERY WEEK WE PACK FRESH VEGETABLES AND FRUIT FOR PICK UP AT  LITTLE HOUSE EACH WEDNESDAY. READ MORE ABOUT THE VEGGIE BOX SUBSCRIPTION HERE.

 

This week's box will contain:

From the Local Food Hub

  • green cabbage
  • Butternut squash
  • sweet potatoes
  • Albemarle Pippin and Granny Smith Apples

From Albert's Organics

  • Broccoli
  • Parsnips

 

This week's recipes:

 

Apple Parsnip Mash

A sweet alternative to mashed potatoes - great with roasted meats

  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • 1 pound apples peeled, cored, and cut into 1/2-inch pieces
  • 1 cup water
  • 1 tablespoon unsalted butter
  • Coarse salt and ground pepper

In a medium saucepan, combine parsnips, apples, and water. Cover and bring to a boil over medium-high. Reduce heat to medium and cook, covered, until parsnips are completely tender, 25 to 30 minutes. Transfer mixture to a food processor, add unsalted butter, and process until smooth. Season with coarse salt and ground pepper.

 

BUTTERNUT SQUASH AND CABBAGE GALETTE

by: Three Many Cooks

INGREDIENTS

  • 3 cups cabbage quartered, cored and sliced ½-inch thick
  • 3 cups butternut squash peeled, seeded, and sliced ½-inch thick
  • 1 large red onion, halved and sliced ½-inch thick
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme leaves
  • Salt and ground black pepper
  • 1 9-inch piecrust from a 14.1-ounce refrigerated box
  • 4 ounces cream cheese
  • 1 heaping cup Gruyere cheese, grated

INSTRUCTIONS

  1. Place cabbage, butternut squash, and onions on a large rimmed baking sheet. Toss with olive oil thyme, and a generous sprinkling of salt and pepper. Adjust oven racks to lowest and middle positions, set vegetables on bottom rack in cold oven; set to 425 degrees and roast, stirring once, until just cooked and starting to color, 15 to 20 minutes.
  2. Meanwhile, roll pie dough to a 14-inch circle and set on a large cookie sheet. Mix cream cheese and ¾ of the grated cheese of choice in a large bowl. Add hot vegetables to cheese mixture , toss to thoroughly mix. Adjust seasonings. Spread mixture over pastry, leaving a 2-inch border. Fold pastry border over vegetables and sprinkle with remaining grated cheese. Bake on middle rack until bubbly and golden brown, about 20 minutes. Cool for 5 minutes, slice, and serve.