Hearty Vegetable Stew, Steamed Kale, and Mashed Turnips

This week, I made a fall feast with veggies from the CSA!

 

Hearty Lentil & Vegetable Stew

2 small eggplants
1 summer squash
3 tomatoes, diced
4 sweet potatoes, diced
2 cups split red lentils
4 cups vegetable broth
1/2 tsp:
cumin
curry powder
chili powder
basil (dry or fresh)
salt and pepper to taste

Lentil & Vegetable Soup

I just put all the ingredients in the slow cooker before leaving for class. The lentils take about 8h to cook–if you make this soup on the stovetop it would probably take about an hour. After the lentils and sweet potatoes are soft, you may wish to blend or puree the stew, depending whether you like your stew chunky or more smooth.

Mashed Turnips with Applesauce

Turnips & Applesauce

I had never cooked turnips before, but I found this recipe for turnips with applesauce on cooks.com.

Turnip
Boiling water
Butter
Salt and pepper
1 c. hot applesauce

Peel turnip, removing a thick peeling and leaving no sign of green (the bitterness is between the peeling and the vegetable). Slice into medium sized pieces. Place in a saucepan and pour boiling water on top. There should be at least 3 inches of water in pan. Cover and boil quickly for 15 to 20 minutes. Never let the turnips change color as this means they are over cooked. Drain well.
Mash turnip and add applesauce, a good sized piece of butter and salt and pepper. Whip until light. (Also good with cooked pears).

(http://www.cooks.com/recipe/y360f6fm/turnip-with-apple.html)

My variations: I wanted a sweet dish with cinnamon, so I did not add the salt, pepper, or butter. Instead, I added pinches of brown sugar, nutmeg, and cinnamon. I also left the boiled turnips them in quarters rather than mashing them.

Steamed Dino Kale & Tomato

steamed kale

2 cloves garlic, minced
1 small white onion, chopped
2 tomatoes, diced
1/2 head dino kale, cut from the stems & chopped in strips
1.5 cups vegetable (or chicken) broth
salt and pepper to taste

Saute the garlic and onions in a pan. When they are caramelized, add the tomato, kale, broth, and the salt and pepper, then cover and steam ~20 min.

 

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