In this installment of Market to Table with Steven Satterfield, the head chef of Miller Union and author of Root to Leaf looks to fall’s bounty for hearty vegetables and greens perfect for any upcoming holiday fare.
4 to 6 servings
1 medium spaghetti squash
1 tablespoon fresh ginger root, peeled and chopped
1 tablespoon fresh turmeric root, peeled and chopped
1 Jalapeno Pepper, sliced and cleaned of seeds
2 teaspoons honey
5 teaspoons Kosher salt
Position an oven rack one-third above the bottom, and leave the upper area of the oven open. Heat the oven to 375°F. Cut the squash in half crosswise and remove the seeds. Place both halves cut side down in a baking dish. Add 1⁄4 inch water to the pan to keep the squash from burning on the bottom. Place the seeds and any flesh clinging to them on a separate pan and spread out into a single layer. Position the seeds on the rack below the squash. Cook the seeds until golden brown and the squash until the skin yields when pressed firmly, 30 to 40 minutes. Note that overcooking the squash causes the strands to lose their shape and become mushy.
Using a spoon, scrape the skins off the ginger and tumeric. Rough chop each and set aside. Half the pepper and remove the seeds in the middle. Cut the pepper into strips and set aside.
Remove both the seeds and the squash from the oven when ready and let cool. Turn the squash over so that steam can escape and cool down faster. To remove the flesh of the squash, run a fork in circles around the inside of each half. You should have about 4 cups of spaghetti-like strands.
Place squash seeds in blender. Add jalapeno, turmeric, ginger, honey, and salt. Blend on high while adding 5 cups of water until the thickness of almond milk. Pass the blended squash seed mixture through a wire mesh strainer to remove any seed hulls.
Once the squash is cool, use a fork to pull out the strands. In a wide skillet, heat the squash broth in a pan before adding the squash. Salt to taste.
1 medium-sized celery root, trimmed, peeled, and rinsed
2 Pink Lady apples
3 tablespoons unsalted Butter
1/2 cup pecans, chopped
2 cups of dandelion greens, chopped
1 teaspoon chopped sage leaves
Preheat oven to 300 degrees F.
Chop off the ends of the celery root, trim the sides, and peel off any and all brown spots. Rinse in water. Wedge your knife into the root and push down to halve it. Cut the celery root into 1-inch cubes and place in a bowl. Toss with a pinch of salt and coat well with olive oil. Add to baking sheet and then the oven for about 30 minutes.
Melt two tablespoons of the butter and set aside. Peel apples then quarter them lengthwise through the core. Place a Toss with ¼ teaspoon of salt and coat in melted butter in a separate bowl. Add to a separate baking sheet and then to oven for about 10 minutes.
Add 1 tablespoon butter to a medium-sized sauté pan, set on high heat. Add roasted apple and celery roots. Add Dandelion greens, pecans, sage, and chicken stock or apple cider to wilt the green. Serve immediately.
Makes 4 cups batter; about 16 pancakes
1 cup buckwheat flour
1 teaspoon baking powder
½ teaspoon salt
1 large egg, room temperature
1 ½ cups buttermilk, room temperature
1 small sweet potato (4 to 5 ounces), peeled and grated, about 1 cup
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus softened butter for serving
Lemon Ricotta (optional)
Honey for serving
Put the buckwheat, baking powder, soda, and salt in a medium bowl, and mix to combine. In a separate bowl, whisk together the egg and buttermilk. Add the dry to the wet ingredients and stir to combine. Stir in the grated sweet potato and melted butter.
Head a wide skillet or griddle over medium-low heat. Drop ¼ cup of pancake batter onto the griddle, being careful not to let the edges of the cakes touch. Flip when the edges are set and bubbles form in the center of each cake, about 3 minutes. Cook about 2 minutes after flipping or until golden brown. To make sure that the do not get too dark, check the color by gently lifting with a spatula and taking a peek.
Stack on plates and serve warm with softened butter (or homemade lemon ricotta) and warm honey.
Makes 4 servings
Purple top turnip puree
2 tablespoons butter
1 small onion, diced
2 medium purple top turnip roots, peeled and cubed, about 1 pound
1 teaspoon kosher salt
½ cup heavy cream
½ teaspoon fresh thyme leaves
In a wide skillet over medium heat, warm the butter until foamy. Add the onion and cook, stirring frequently, for 2 minutes. Add the turnips, season with salt, and stir to combine. Cover with a lid and turn the heat down to the lowest setting. Check after 5 minutes to make sure that the turnips are not sticking to the pan or caramelizing or burning. Stir again, then add the cream and fresh thyme and cover. Cook until the turnips are tender, about 35 minutes, stirring occasionally. Remove thyme sprigs and transfer all to a blender. Blend until smooth. Cool completely, then store covered and refrigerated for up to 5 days.
Roasted hakurei turnips
2 cups hakurei turnips, quartered, greens separated and reserved
½ teaspoon salt
1 teaspoon fresh thyme leaves
2 tablespoons extra virgin olive oil
Heat the oven to 425 degrees F. In a small bowl, combine the turnips, salt, thyme, and oil. Toss well to combine, then transfer to a shallow roasting pan or rimmed baking sheet. Roast just until tender, 15- 20 minutes.
Sauteed hakurei greens with bacon
8 slices thick-cut bacon, cooked
2 tablespoons bacon fat
¼ cup diced onion
½ teaspoon kosher salt
5 to 6 cups reserved turnip greens
Chop the bacon into bite-size pieces and set aside. In a wide skillet over medium heat, warm the bacon fat. Add the onion and salt to the skillet and cook for 3 minutes, or until translucent. Add the greens and sauté, turning with tongs until wilted, about 5 minutes. Taste for seasoning and adjust as needed.
To assemble, spread the purple top turnip puree across a plate. Top with roasted turnips and sautéed hakurei greens and garnish with bacon.