Potatoes Beets With Curd Caraway Flaxseed Oil Recipes

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BEET, WILD MUSHROOM AND POTATO CASSEROLE



Beet, Wild Mushroom and Potato Casserole image

If you like beets you will LOVE this recipe. We made it yesterday and it was so good we just had to post it. We got it from a vegetarian cookbook called Vegetarian: Over 300 healthy and wholesome recipes chosen from around the world.

Provided by Dominick and Amanda

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons vegetable oil (we use olive oil)
1 medium onion, chopped
3 tablespoons all-purpose flour
1 1/4 cups vegetable stock
1 1/2 lbs cooked beets, peeled and chopped
5 tablespoons light cream (we use soy milk)
2 tablespoons creamed horseradish
1 teaspoon hot mustard
1 tablespoon wine vinegar
1 teaspoon caraway seed
2 tablespoons butter (1/4 stick)
1 shallot, chopped
8 ounces wild mushrooms, trimmed and sliced (assorted)
3 tablespoons fresh parsley, chopped
2 lbs floury potatoes, peeled
2/3 cup milk (again, we use soy milk)
1 tablespoon fresh dill, chopped
salt & freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 375 degrees. Lightly oil a 9-inch round baking dish. Heat the oil in a large saucepan, add the onion and cook until soft, without coloring. Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended.
  • Return to the heat, stir and simmer to thicken, then add the beets cream, creamed horseradish, mustard, vinegar, and caraway seeds. Stir to mix.
  • To make the potato border; bring the potatoes to a boil in salted water and cook for 20 minutes. Drain well and mash with the milk. Add the dill and season with salt and pepper.
  • Spoon the potatoes into the prepared dish and make a well in the center. Spoon the beet mixture into the well and set aside.
  • Melt the butter in a large nonstick frying pan and cook the shallot until soft, without browning. Add the mushrooms and cook over moderate heat until their juices begin to run. Increase the heat and boil off the moisture. When quite dry, season with the salt and pepper and stir in most of the chopped parsley.
  • Spread the musrooms over the beet mixture, cover the dish and bake for about 30 minutes. Serve immediately, garnished with the reserved parsley.
  • Note: The recipe did not specify how to cook the beets, but when we made it we peeled them, chopped them into small pieces, and boiled them.

Nutrition Facts : Calories 483.1, Fat 19, SaturatedFat 7.9, Cholesterol 33.3, Sodium 390.1, Carbohydrate 71.2, Fiber 11.9, Sugar 22.4, Protein 12.1

ROASTED BEET AND POTATO BORSCHT



Roasted Beet and Potato Borscht image

There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 9

2 pounds red beets, scrubbed, peeled, and cut into a medium dice
1 pound russet potatoes, peeled and cut into a medium dice
2 shallots, coarsely chopped
3 to 5 sprigs thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth or water
1 tablespoon red-wine vinegar
Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
  • Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g

ROASTED CARAWAY POTATOES



Roasted Caraway Potatoes image

Make and share this Roasted Caraway Potatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs new potatoes, unpeeled and quartered
2 small onions, sliced and separated into rings
1/4 cup olive oil
1 tablespoon caraway seed
1 1/2 teaspoons salt
1 teaspoon pepper

Steps:

  • Combine first 2 ingredients in a large heavy duty zip-top plastic bag.
  • Mix together remaining ingredients and pour into plastic bag.
  • Shake well to coat.
  • Place potato mixture in an ungreased 13x9 inch pan.
  • Bake at 400 degrees for 1 hour or until potatoes are tender, stirring occasionally.

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