Small Farmer's Journal

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Sides

Broccoli Souffle

  • 3 Tbsp. butter
  • 3 level Tbsp. flour
  • Salt
  • Cayenne pepper
  • 3/4 cup milk
  • 2 Tbsp. grated Parmesan cheese
  • 1 tsp. dry mustard
  • 3 egg yolks
  • 1 cup broccoli, cooked al’dente
  • 4 beaten egg whites
  • Sweet butter

Melt the fat and add flour, salt, cayenne pepper and, when well blended, pour on the milk.

Stir until the mixture thickens; add grated Parmesan cheese, mustard, egg yolks, and broccoli, cooked and strained. Then fold in beaten egg whites.

Grease a souffle dish and pour in the mixture and bake for half an hour in a 400 degree F. oven.

Remove, and put a few curls of sweet butter on top.

Oven Baked Rutabaga Fries

  • 2 lbs Rutabagas
  • 1/2 tsp. salt.
  • 1/2 cup olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika

Preheat oven to 425 degrees.

Peel rutabagas and slice in 1/4” rounds.

In a bowl, toss the rutabaga slices with the oil to coat.

Lay the slices out on a parchment covered baking sheet in a single layer.

Sprinkle them with the salt.

Bake them for about 12 – 15 minutes, turning with tongs halfway through the baking process, until they are golden brown.

Remove from oven and sprinkle with garlic powder and paprika.

Serve immediately.

Sweet Potato Fries

  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • 2 Tbsp. vegetable oil
  • 3 large sweet potatoes, (about 2 pounds total)

Preheat oven to 400 degrees.

In a small bowl, combine the spices and salt. Set aside.

Peel the potatoes, cut each in half lengthwise, and cut each half into six wedges.

In a large bowl, toss the potato slices with the oil and spices until evenly coated.

Place slices on a baking sheet in a single layer.

Bake on the middle rack of the oven until the edges are crisp and the potatoes cooked through. About 35 minutes.

Serve immediately.

Sweet Potatoes in Apple Cups

  • 4 medium sweet potatoes
  • 3 tbsp butter
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 4 red-skinned baking apples
  • 4 marshmallows

Boil sweet potatoes until tender, peel and mash.

Add butter, salt and sugar to potatoes and blend thoroughly.

Scoop out inside of apples leaving a margin of about 1/4-inch all around.

Fill apples with mashed sweet potatoes.

Place in a baking dish and bake in a moderate oven (325 degrees F) until apples are cooked, about 15 minutes.

Place marshmallows on top of potato mixture, return to oven and allow marshmallows to brown.

Warm Red Cabbage with Apples

  • 1/2 lb. bacon
  • 2 Tablespoons Balsamic vinegar
  • 1/4 cup cranberry juice
  • 1/2 tsp. celery seed
  • 1 tsp. grated orange zest
  • 4 cups sliced red cabbage
  • 1 large apple, cored and chopped

In a large pan cook the bacon, turning often, until it is crisp and brown, about 8 minutes.

Transfer the bacon to a paper towel lined plate to drain and cool.

When cool, crumble the bacon into small pieces. Set aside.

Pour off all but a tablespoon of bacon fat from the pan.

Add Balsamic vinegar, cranberry juice, celery seed, and orange zest.

Bring mixture to a boil.

Reduce heat and add the cabbage, stirring to combine.

Cook until the cabbage has wilted, about 5 minutes.

Add the chopped apple and crumbled bacon.

Stir and cook a few minutes longer until heated through.

Transfer to a serving bowl and serve right away.

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