This is a journal of my vegetable gardens. Skippy was my first dog and he always thought the garden was his. Even though I do all the work, he always stood by me. I'm located near Boston (in USDA zone 6A). I have a community plot and a backyard vegetable garden. I use sustainable organic methods and try to grow all of my family's vegetables.

Thursday, November 20, 2008

greens with potatoes and onions

celeriac casserole ingredients

I made a terrific casserole yesterday. All veggies from my garden or my recent CSA distribution: collard and beet greens, celeriac, potatoes and onions. Next time I'll make more, as this is really good the next day too.

Its a good warm dish for a freezing cold night. Its about 20°F outside now. I'm doing my best to avoid going out at all but the warmest times of the day. Bbbrrrr!

The recipe is adapted from my basic vegetable cooking resource: Marion Morash's Victory Garden Cookbook.

Greens with Potatoes and Onions:
5 Tbs butter
2 C chopped greens
salt and pepper
1 1/2 C sliced onions
Béchamel sauce (below)
2 C sliced cooked potatoes and celeriac (or potatoes only)
2/3 C grated cheese (your choice, I used cheddar and Parmesan)

Preheat oven to 370°F. Peel celeriac and cut into 1/2 inch slices. Cook celeriac and potatoes until tender - celeriac about 8 minutes, potatoes about 20 minutes. Make Béchamel sauce (below). Melt 2 Tbs butter in saute pan. Add chopped greens and saute until moisture is evaporated. Season with salt and pepper and set aside. In same pan melt 2 Tbs butter and saute onions until lightly browned. Butter 9" square baking pan. Smooth some Béchamel sauce into pan and then layer on potatoes and sprinkle with salt and pepper. Layer onions on top, and then spoon on the remaining Béchamel. Sprinkle on half the cheese and cover with greens. Sprinkle on remaining cheese and then dot with butter. Bake in preheated oven 30 minutes until heated through and lightly browned on top.

Béchamel sauce:
2 1/2 Tbs butter
3 Tbs flour
2 cups milk
1/2 tsp salt

Melt butter, add flour, and whisk to remove lumps. Cook 2-3 minutes until flour is golden. Remove from pan, add milk and beat vigorously until smooth. Bring to boil and salt, simmer at least 5 min to remove four taste. (Simmering longer will improve flavor.) Season with salt and pepper.

- Marion suggests using turnips, but I really dislike these. Use at your own risk.
- Or make recipe using leftover mashed potatoes.
- Or top with buttered breadcrumbs.
- To omit bechamel - place well buttered greens on the bottom, cover with whipped potatoes beaten with butter, milk and and egg yolk. Dot with butter and bake.
- These flavors go great together. I bet lots of variations will work well.

Skippy's vegetable recipes

potatoes (Solanum tuberosum)

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Blogger Aunt Debbi/kurts mom said...

num yummy. Thanks for another suggestion for greens. We have a lot during the winter and need as many ways to prepare them as possible.

November 20, 2008 11:42 PM

Blogger kathy said...

I'd like to try this recipe using a lot more greens than I did. I think that would be good too.

November 20, 2008 11:55 PM

Blogger Tyra in Vaxholm said...

I looks really yummie Kathy! / Tyra

November 21, 2008 2:16 AM

Blogger Michelle said...

Potatoes and greens are such a great combo. Looks like a really tasty casserole.

November 21, 2008 1:11 PM

Blogger Adriana said...

Oh ah... I can veganise this. You know what else is good? Colcanno! Potatoes and kale:

November 21, 2008 5:57 PM

Blogger Kateri said...

I think I am going to make this this weekend with kale from the garden. It sounds so good.

November 29, 2008 7:13 AM

Blogger Vickie said...

Once again I return to your blog for this great recipe--thanks!

May 28, 2010 6:08 PM


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