Wednesday, August 24, 2011

Fuel For The Soul and The Run

Using foods from your own garden or a farmers market adds and aspect to you recipes that you may not normally use. Most people buy things like carrots and beets and never see the tops or the leaves. What you may not know is that these things pack a lot of flavor and nutrients. The tops or greens can also add a visual appeal to your dishes. In the following recipe I used as much of the vegetable as I could. The vegetables meld together to create a sweet, earthy, rich vegetable dish and the addition of the poached egg add some satiety and richness. I hope you enjoy it a much as my family did.

Warm Vegetable salad
Serves 4

3 carrots with tops
6 small beets with tops
2 sweet onions (i used onions from the garden and used the tops also)
2 cobs of corn
1/2 pound of green beans
2 tbsp unsalted butter
salt and pepper to taste
1 pinch chili flake (optional)
4 eggs
crispy warm bread

Remove tops from the beets, carrots, and onions. Gently wash the tops and thoroughly wash the root part.
Place the beets in a pot of cold water and bring to a boil, boil for 35 to 40 minutes or until fork tender. While the beets cook slice the onions into 1/4 inch slices, strip the corn kernels from the cob using a knife,  wash and cut the green beens into 1 inch pieces, cut the carrots into oblique, and roughly chop the beet greens and a few of the carrot tops. In a heavy pan like a cast iron or a ceramic braising pan (I used a ceramic brasier) heat two tbsp of butter, once the butter bubbles and gets hot add the carrots and onions. Cook the carrots and onions until the onions start to caramelize then add the corn and beans and cook until the beans start to turn vibrant green. Next, add the greens and cook everything until all the vegetables are tender season with chili flake salt and pepper. Once the beets are cooked place them in cold water and peel under water (the skin should come right off) cut each beet into 12 pieces and stir into the other vegetables.

For the poached egg heat a wide pot of water filled up 4 inches, add salt and white vinegar. Add enough vinegar to make the water taste acidic. The water should be at a low simmer, just a few bubbles rising from the bottom. Once the water is heated, gently crack the eggs into the water and let cook for around 4 to 6 minutes. Most importantly the whites should be cooked completely and the yolk warmed through. Eggs are cheap and a tester never hurt anyone.

Spoon about a cup and a half of the vegetables into a bowl and place one poached egg on top of each. serve this with some crispy bread and unsalted butter.


  1. I can vouch for this. This was D-E-L-I -C-I-O-U-S! I have such a talented husband.

  2. Thanks, supportive wife!!!! Couldn't do it without. You.