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Thursday, July 21, 2011

Vegetable Recipes for Lughnasadh

Thursday, July 21, 2011
  • 1 medium cabbage, quartered and core removed
  • 2 lb potatoes, scrubbed and sliced with skins left on
  • 2 medium leeks, thoroughly washed and sliced
  • 1 cup milk
  • 1/2 teaspoons each mace, salt, pepper
  • 2 garlic cloves
  • 8 tablespoons unsalted butter

  1. Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside.
  2. Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.
  3. Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.
  4. Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it.
  5. Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.
Pumpkin Ginger Soup

  • 1 small cooking pumpkin
  • 1/2 cup cashews
  • 1 tablespoon grated fresh ginger (or to taste)
  • salt to taste
  1. Soak cashews in water to cover for several hours. This step is optional, but helps them blend better. 
  2. Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees F until very tender (45 minutes to one hour). 
  3. Scrape pumpkin from the peel and puree in a blender, with any juices, in batches. Put pureed pumpkin into your soup pot. 
  4. Blend cashews in blender until smooth and add to the pumpkin puree. 
  5. Rinse the blender with a little water and add to the pot. 
  6. Add a little more water if it’s too thick. 
  7. Add ginger and salt to taste and heat gently for a few minutes to blend the flavors.

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