Posted November 6, 2015

4 Healthy Recipes With Fall & Winter Veggies

Eat + Drink CHI SEA

Veggies are having a moment. No longer pushed to the role of understudy, the supporting player or even a little garnish, they’re stealing the lead. And we couldn’t be happier.

So, what to do with them? We asked Kimpton chefs (they have a flair for getting creative) and they shared some of their favorite recipes. Read on to find out how to mix Guinness and leeks in a soup, dial up the comfort factor with sweet potato gnocchi, and evoke the flavors of fall with a squash, zucchini, corn and asparagus salad.

Tulio_Sweet Potato Gnocchi

Sweet Potato Gnocchi from Tulio in Seattle

Sweet Potato Gnocchi
Chef Walter Pisano, Tulio in downtown Seattle

Ingredients:
2 to 2 ½ pounds sweet potatoes
2 oz fresh grated Parmesan
1/8 tsp nutmeg
1 egg, beaten
2 cups all-purpose flour
Mascarpone, to taste

1. Boil sweet potatoes with skin on for approximately 1 hour or until soft.

2. Drain the potatoes well and push through a food ricer.

3. Add beaten egg, Parmesan, nutmeg, and seasoning. Incorporate these ingredients until just mixed. Slowly fold sifted flour into mixture. This is imperative in preventing clumps and keeping gnocchi light.

4. After about ½ of the flour is added, start to feel the mixture for wetness and resistance when pushing in. Keep adding flour until dough is slightly wet, but still is coming away from bowl.

5. Allow to rest 10 minutes.

6. Lightly dust table, then cut about 1/8 of the dough away and roll into a cylinder shape (about ½” wide), and cut into 1 inch pieces.

7. Refrigerate dough for two hours.

8. To cook, drop gnocchi in boiling water for approximately 2 minutes or until they rise to the top. Cook an additional 30 seconds. Drain well.

9. Heat butter in pan until it foams. Place gnocchi in pan; brown them on each side.

10. Season with cracked black pepper and salt. Place on tray and finish with fresh mascarpone.

Potato Stout Soup2

Potato Stout Soup from Atwood in Chicago

Potato Stout Soup – 8 to 10 servings
from Executive Chef Brian Millman, Atwood in Chicago’s Loop

Ingredients:
1 cup onion, chopped
½ cup leeks, rinsed and chopped
½ cup celery, chopped
½ cup carrots, chopped
2 garlic cloves, smashed
2 ½ Yukon gold potatoes, cut in equal size
1 cup coconut milk, or heavy cream
12 oz Guinness, or comparable Stout
Vegetable stock, enough to cover vegetables by 3 inches
Salt & pepper, to taste

1. Sauté the vegetables & garlic in a sauce pot on medium-high heat.

2. Add salt and pepper and continue to cook without browning the vegetables for about 5 minutes.

3. Add potatoes, coconut milk or cream, stout & vegetable stock and bring to a boil. Reduce heat and simmer until the potatoes are cooked through.

4. Transfer to a blender and puree until smooth.

5. Taste and adjust seasoning with salt & pepper.

6. Garnish with sharp cheddar cheese and pumpernickel croutons.

Crespelle ai Funghi

Crespelle ai Funghi from Panzano in Denver

Crespelle ai Funghi aka Mushroom Crepes with Fonduta Sauce – 4 servings
from Executive Chef Elise Wiggins, Panzano in downtown Denver

Crepes:
1 cup flour
1 egg
2/3 cup milk
1 tbsp butter, melted 

Fonduta Sauce:
1 tbsp olive oil
1 cup heavy cream
1 cup shallots, diced
1 tsp garlic, chopped
¼ cup white wine
¼ cup chicken stock
1 oz fontina, grated
1 oz gorgonzola, grated
1 oz Parmesan, grated

Mushroom Filling:
1 cup wild mushroom mix, sliced ¼ inch thick
2 tsp garlic, chopped
2 tsp fresh thyme, picked and chopped
1 tsp sea salt
1 tbsp unsalted butter
1 Tbsp olive oil

Topping:
4 tsp white truffle oil

To start …

1. Make the crepes first by combining all of the ingredients and letting it rest for one hour at room temperature.

2. Spray a non stick crepe or egg pan with pan spray.

3. Take a two-ounce ladle and pour the batter into the pan. Roll the batter around until it creates a perfect circle. Let cook until you see the edges curl and the crepe slides around freely. Then flip to quickly set the other side.

4. Place on the plate and shingle as you go.

For the Fonduta Sauce …

1. Heat the olive oil and add shallots and garlic over a low flame.

2. Once translucent, add the wine and chicken stock and reduce by half.

3. Add the cream and heat to a boil.

4. Slowly add the cheese until it’s all incorporated and reduce until slightly thick. Set aside.

For the Mushroom Filling …

1. Heat sauté pan with butter and olive oil.

2. Add mushrooms, garlic and thyme.

3. Once tender, add salt.

4. Place a small portion in a crepe. Roll up and set seam-side down.

To Assemble …

1. Heat a sauté pan up again with a little olive oil.

2. Sear your crepe seam-side down first. Then flip and toast the other side.

3. Place on a plate and pour fonduta sauce over the top.

4. Lastly, drizzle white truffle oil over the crepes and serve.

Veggie Salad

Grilled Veggie Salad from Brandon’s by the Beach

Grilled Vegetable Salad with Lemon Vinaigrette – 4 servings
Executive Chef Christopher Schaefer, Brandon’s by the Beach in Palm Beach

Salad Ingredients:
1 large yellow squash, cut lengthwise
1 large zucchini, cut lengthwise
1 ear of corn, husked
1 avocado
1 bunch asparagus, with bottom thirds removed
1 pint cherry tomatoes, halved
1 lb of mixed greens
Extra virgin olive oil
Salt & pepper, to taste

1.     Preheat grill. If a grill isn’t available, the vegetables can be roasted in the oven at 350F until soft.

2.     Wash the squash, tomatoes and zucchini prior to cutting.

3.     Season with high quality extra virgin olive oil, salt and pepper.

4.     Place the squash, zucchini, corn and asparagus onto the grill without anything overlapping, if your grill isn’t large enough to do so, work in batches. Cook the squash and zucchini for two minutes then flip and repeat the time. Once the corn develops color, rotate to the next side and continue until you have light charring throughout but not burn. For the asparagus: roll for 30 seconds, just until the asparagus has become brighter green with a slight amount of charring.

5.     Remove all vegetables and cool. Once cool, cut the squashes in half lengthwise and then across no bigger than a quarter in size. Cut the asparagus into ½ inch pieces. Cut the corn of the husk by placing a dry and clean rag underneath to catch and loose kernels. Halve the avocado and remove the pit. Once removed cut into thirds and back the opposite direction.

6.     Add your vegetables and greens to a large bowl, and dress with lemon vinaigrette (see recipe below)

Lemon Vinaigrette Ingredients:
½ cup olive oil
3 tbsp fresh lemon juice
1 tbsp minced shallot
1 ½ tsp Dijon mustard
½ tsp grated lemon peel
½ tsp sugar
Salt & pepper, to taste

1. Whisk all ingredients in bowl to blend. Season with salt and pepper.

2. The vinaigrette can be made ahead and refrigerated.

Tell us: What is your favorite veggie this time of year, and what do you like to make with it?

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2 Comments

  1. Ravi Gupta says:

    Amazing Recipes!!! It’s very healthy. Thanks for sharing it.