We’ve eaten summer salads for days. . . . → Read More: Cucurbit Risotto]]> Did you know there’s a name for the veggies overflowing your crisper/garden/CSA box right now? Cucurbitaceae! Zucchini, summer squash, cucumbers, melons…we’re kind of drowning in them over here. Well, not melons, so much, and our little muffin (9 months tomorrow!) devours zucchini and summer squash, so we don’t really have a problem with that, but all the cucumbers are in our refrigerator right now. ALL! So. Many. Cucumbers.

We’ve eaten summer salads for days. I’ve blended them into smoothies. I’ve even baked them into pancakes with questionable success. Pickles? Done. And I don’t even love pickles.

What do I love? Warm smooshy things in bowls that don’t take forever to make. Bonus points if The Muffin likes it. Extra bonus points if he can feed it to himself. Super extra bonus points if leftovers are still tasty. What fits the bill? Cucumber risotto. “EWWWWWWWWWWWWW!”, you say? “Delicious!”, I counter. “EWWWWWWWWWWWWWWW!”, you still say. Well, everyone’s entitled to her opinion, but this risotto is sweet and subtle and creamy and lavender/green. If you still don’t trust me, substitute zucchini – I have and it’s great.

Apologies (once again) for the phone photos. We’ll figure out this technology thing, I promise!

Cucurbit Risotto

Adapted from Greene on Greens

Serves 4-6 as a main

Directions

1. Heat the chicken stock (on the stove or in the microwave). Prep your veggies. You don’t have to be too fussy with seeding and peeling the cucumbers. I think it’s easiest to seed cucumbers by cutting them in half the long way and scooping out the seedy middle with a spoon. (See picture above)
2. In a heavy skillet, melt half the butter (1 TBsp) over medium-low heat. Add the red onion and sweat (cook slowly without browning) for 2 minutes; add the garlic and cook for another minute.
3. Thoroughly stir the rice into the onion mixture, so that each grain is coated with butter.
4. Add the cucumbers and crushed red pepper flakes. Stir well, then use your spoon to smooth and level the rice mixture in the pan.
5. Gently pour a generous 1 cup of hot stock evenly over the rice mixture. Don’t stir. Just let the rice absorb the liquid, which should take about 15 minutes.
6. When all the liquid has been absorbed, stir and repeat with another generous cup of stock. Reduce the heat if the last batch was absorbed in less than 15 minutes.
7. Stir in the last 1/2 cup or so of stock. Keep your eye on the risotto this time. It’s done when the rice is tender, but not mushy. If it’s the right consistency, but there’s still liquid in the pan, raise the heat to boil it off. If the rice isn’t ready when all the liquid is gone, add a little hot water and keep cooking.
8. When the rice is perfect, stir in the remaining butter (1 TBsp) and salt, pepper, and herbs to taste.

This year we wound up accidentally stockpiling certain root vegetables from our winter CSA. Rutabagas. Parsnips. Turnips. The good news is that they last a log time. The bad news is, that takes away any imperative to use them up. The next thing you know, you crisper or root cellar (or wherever you keep them) is about to burst. We found this recipe in an attempt to use them up in volume to take . . . → Read More: How to Use Up Your Winter CSA / Rutabagas / Parsnips / Turnips and Make a Great Winter Vegetable Casserole]]>

This year we wound up accidentally stockpiling certain root vegetables from our winter CSA. Rutabagas. Parsnips. Turnips. The good news is that they last a log time. The bad news is, that takes away any imperative to use them up. The next thing you know, you crisper or root cellar (or wherever you keep them) is about to burst. We found this recipe in an attempt to use them up in volume to take care of the issue.

This recipe can be used with any winter root vegetables that you might have. Don’t limit it to the ones listed above. As you can see, I accidentally included some radishes that I though were turnips until I chopped them (watermelon radishes are green on the outside and they’re huge – tricksters!). As long as you get to three total cups, it works with any mix or ratio. However, I would suggest keeping it at least 75% “mild” ones (i.e., not radishes).

In order to use up as many of these vegetables as possible, we actually doubled this recipe and made two casseroles in separate casserole dishes (which, Lindsay informs me, are just called casseroles, but I reject that terminology). It wasn’t much more work than just making one (no more actually, outside of the peeling and cutting, but that is the bulk of the effort). We froze the second, right in the dish (covered with foil) and ate it a few weeks later when we didn’t feel like cooking dinner. This recipe stores and reheats well from the freezer as well as the fridge. (Please allow it some time to thaw!)

It’s easy, versatile, scalable, and stores well, including freezing. That’s the recipe for a go-to…recipe.

Now that I’ve made this (doubled) recipe a few times, I don’t bother to measure the chopped vegetables. Measuring cups of 1-inch cubes is a pain. I just keep going until the pot is as full as pictured. Keep in mind, though, that the pictures are of a doubled recipe.

Winter Root Vegetable Casserole

Makes 1 Casseroles / 4-6 servings

Directions

1. Chop the three cups of root vegetables into cubes of equal size (1 inch). Chop the carrots smaller (about a quarter-inch dice). Put them in a large pot, add 2 cups water, and bring to a boil. Once boiling, reduce it to a simmer and leave it until everything is tender enough to mash (12-15 minutes). Drain off the water

   

2. Once the vegetables are coming to a boil, turn the oven on to 375 degrees.
3. While the vegetables simmer, chop the onions and melt the butter in a pan over medium heat. Saute the onions and set aside.
4. Measure out the nutmeg, salt and pepper in to one bowl. Measure out the breadcrumbs into a second bowl. Beat the egg into a third bowl. Have all three ready to go when the vegetables finish.

   

5. Once the vegetables are done and thoroughly drained, add the nutmeg, salt, and pepper to the pot. Mash! My trusty masher tool makes pretty quick work of it all. The carrots will probably not fully mash and incorporate but everything else will, which makes for a nice textural difference. Also, don’t over mash. You’re not making whipped potatoes; accept the lumps. If you push the boundary you might wind up with something more resembling paste.

   

6. Add the onion, eggs, and breadcrumbs and mix until gently fully incorporated and even. (See how much more yellow it is now?)

   

7. Grease a casserole dish or something similar (whatever you prefer – butter, canola oil spray, etc.) Fill the casserole dish with the mixture. Once the oven is at temperature (if it’s not already, put it in, uncovered, and bake for 35 minutes.

   

8. After 35 minutes, remove the dish, sprinkle on the grated cheese, and put it back in the oven for 5-10 minutes, until it’s the way you like it.

   The photo on the left shows the dish after the 35 minutes (notice the nice dark crusting around the edges – a sign you’re almost done. The one one the right is done, after cheese +10 minutes.

   

Enjoy!