Executive Chef Audrey McGinnis, with Every Girl Gourmet, taught Harvest homeowners how to make the vegetables that they grow in their gardens tasty. She showed them how to make Pickled White Onions, Turnip-Potato Au Gratin, Carrot Soup with Ginger and Lemon. Homeowners enjoyed the demonstration and trying each of the dishes prepared! The crowd favorite was the kale chips that Chef McGinnis used in the Carrot Soup!
The recipes are below for you to try out! Let us know how they turn out!
Pickled White Onions:
· 1 ½ cup distilled white vinegar
· ¼ cup sugar
· 4 tsp. kosher salt
· 1 tsp. mustard seeds
· ½ tsp. ground coriander
· ¾ tsp. dill weed
· 2 cups hot water
· ¾ cup coarsely chopped fresh dill
· 3 garlic cloves, coarsely chopped
· 1 tsp. celery seed
· 1 tsp. pepper corns
· 3-4 large white onions, thinly sliced
In a large, heatproof measuring cup, combine vinegar, sugar, salt, mustard seeds, coriander, dill weed, celery seed, and pepper corns with hot water and stir until sugar and salt is dissolved. Let the brine cool.
In a large bowl, toss the onions with the dill and garlic. Pour the brine over the onions and turn to coat. Place a small plate over the onions to keep submerged, then cover the bowl with plastic wrap. (this can also be done in a large Tupperware bowl with lid). Refrigerate the onions overnight, stirring once or twice. Onions can be refrigerated in an airtight container for up to 2 weeks.
If going to save for longer, place onions in a mason jar and attached lid. Place jars in a large stock pot and cover with water. Bring pot of water to a boil and boil for 5 minutes. Carefully remove jars from water and let cool. The lid should be airtight, meaning that if you push on the center of the lid, it does not give. Properly canned onions can be stored up to one year.
Servings: make 1 quart
Turnip-Potato Au Gratin
· 2 large Russet potatoes, peeled and rinsed and thinly sliced
· 2 turnips, peeled and thinly sliced
· 1 cup cheddar cheese, shredded
· ½ cup heavy cream
· Salt and pepper
· 8 tbs. unsalted butter
· 1 large white onion, thinly sliced
· Non-stick spray
Preheat oven to 375*.
Make sure to slice potatoes, turnips and onion the same thickness. This will allow for even cooking.
Lightly spray a 13X9 baking dish with non-stick spray.
Lay a layer of potatoes on the bottom of pan. Season with salt and pepper. Follow with a layer of turnip and onions. Top with 4 tbs. butter cut into small pieces and ¼ cup cheese.
Repeat layer, making sure to season with salt and pepper each time. Finish with a layer of potatoes. Season with salt and pepper and remaining cheese. Pour cream over potatoes and cover with foil.
Bake for 35-45 minutes or until a sharp knife pierces casserole easily. Remove foil in the last 10 minutes of baking.
Carrot Soup with Ginger and Lemon
· 1/4 cup (1/2 stick) butter
· 1 1/2 cups chopped onion
· 1 tablespoon finely chopped peeled fresh ginger
· 1 1/2 teaspoons minced garlic
· 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
· 2 tomatoes, seeded, chopped (about 1 1/3 cups)
· 1 1/2 teaspoons grated lemon peel
· 3 cups (or more) chicken stock or canned low-salt broth
· 2 tablespoons fresh lemon juice
· 4 tablespoons sour cream
· 1 small carrot, peeled, grated
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot and crispy kale chips.
· Bunch kale
· 1 Tbs. olive oil
· 1 tsp. seasoned salt
Preheat oven to 350*
Carefully cut kale from stock and tear into bite sized pieces. Toss kale with olive oil and place on a parchment paper lined baking sheet. Season with salt.
Bake 10 minutes or until crisp, but not burnt.