How to use the following ingredients, vegetarian?!
I order boxes of vegetables from this farm in Washington and they always send whatever they have in season up, some of the items I have no clue how to use!. One is golden beets!.!.!.what is the difference between the golden beets and the regular beets!? also, what the hell is a pluot!? How would I use these (along with Red Chard!.!.!.never used it before)!.Www@FoodAQ@Com
Answers:
Beets are amazing- and beet risotto makes a full meal- a pluot is a cross of a plum and apricot and is really good!. You could add red chard to the below recipe- roll the leaves and chop, steam for a few minutes and add with the beets and greens!.
ingredients
1 medium beet, peeled and quartered
2 cups loosely packed beet greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 medium onion, minced
1 cup arborio rice
8 ounces shredded sharp cheddar cheese (2 cups)
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese, for serving
directions
Place the beet in a food processor and pulse until finely chopped!. Add the beet greens and pulse until finely chopped!.
In a medium saucepan, bring the water and vegetable broth to a simmer!. Heat the oil in a large saucepan!. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes!. Add the rice and cook, stirring, for 2 minutes!. Stir in the beets and beet greens and cook for 1 minute!. Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes!. Add the cheddar; season with salt and pepper!. Cook, stirring until the risotto is creamy and thick, 3 minutes longer!. Serve in deep bowls, passing the Parmigiano-Reggiano on the side!.
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ingredients
1 medium beet, peeled and quartered
2 cups loosely packed beet greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 medium onion, minced
1 cup arborio rice
8 ounces shredded sharp cheddar cheese (2 cups)
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese, for serving
directions
Place the beet in a food processor and pulse until finely chopped!. Add the beet greens and pulse until finely chopped!.
In a medium saucepan, bring the water and vegetable broth to a simmer!. Heat the oil in a large saucepan!. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes!. Add the rice and cook, stirring, for 2 minutes!. Stir in the beets and beet greens and cook for 1 minute!. Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes!. Add the cheddar; season with salt and pepper!. Cook, stirring until the risotto is creamy and thick, 3 minutes longer!. Serve in deep bowls, passing the Parmigiano-Reggiano on the side!.
Www@FoodAQ@Com
You don't need to do anything differently to golden beets!. You can cook and eat them the same way you would regular beets!.
I like to roast the beets whole, then peel and sliver, and quickly saute them with a little butter or margarine (you could also use olive oil), some orange juice concentrate, and a generous amount of coriander!. Awesome! Or you can just do them plain with butter/marg!.
I haven't eaten chard in a long time, so I don't have any good ideas or that, but definitely just eat the pluot and enjoy!.Www@FoodAQ@Com
I like to roast the beets whole, then peel and sliver, and quickly saute them with a little butter or margarine (you could also use olive oil), some orange juice concentrate, and a generous amount of coriander!. Awesome! Or you can just do them plain with butter/marg!.
I haven't eaten chard in a long time, so I don't have any good ideas or that, but definitely just eat the pluot and enjoy!.Www@FoodAQ@Com
Oh my! Well be a wee bit courageous and cook or shred the yellow beets as you would any other beet -- the difference is in the color!.
A Pluot is a hybrid of Apricot and Plum created when apricots and plums are grafted onto the same tree and it is very tasty!. How to use it!? Wash it off!. Put it up to your mouth, bite, chew!. Yummy isn't it!?
Red Chard is just like Swiss Chard and you prepare it the same way!.
lightly steam it and eat it with a bit of butter and a squeeze of lemon juice or a splash of vinegar!. Or use it like a stuffed cabbage leaf and roll up some grain and veggies in it, and bake with a bit of liquid!. Www@FoodAQ@Com
A Pluot is a hybrid of Apricot and Plum created when apricots and plums are grafted onto the same tree and it is very tasty!. How to use it!? Wash it off!. Put it up to your mouth, bite, chew!. Yummy isn't it!?
Red Chard is just like Swiss Chard and you prepare it the same way!.
lightly steam it and eat it with a bit of butter and a squeeze of lemon juice or a splash of vinegar!. Or use it like a stuffed cabbage leaf and roll up some grain and veggies in it, and bake with a bit of liquid!. Www@FoodAQ@Com
Pluots are great!. It's a cross between a plum and an apricot!.
yum!
Cant help you with the others!Www@FoodAQ@Com
yum!
Cant help you with the others!Www@FoodAQ@Com