Curried Potato and Carrot Soup
Made by Local Roots member @acheesemongersdaughter
3 small potatoes
1 large sweet potato
4 cloves garlic
1 ½ teaspoons garam masala
1 ½ teaspoons turmeric
1 ½ teaspoons cumin
4 cups vegetable (or chicken) stock
A handful of greens (spinach, baby kale, collards etc.)
1. Chop the onions and garlic. Add a splash of olive oil to a heavy-bottomed pot and cook the spices and onion and garlic until fragrant. Chop the carrots, potatoes, and sweet potatoes into bite-sized pieces and add them to the pot. Add the stock, stir well and season with salt and pepper before covering and cooking until the veg is fork tender (about 20 mins)
2. Add the handfuls of greens and stir in to wilt. Turn the heat off and serve.
recipe contributed by Local Roots NYer @acheesemongersdaughter
2 small potatoes
1. Using the 2nd largest side of a box grater, grate the rutabaga, onion, parsnips & onion into a clean (and preferably white) tea towel. Drain the excess liquid from the grated veggies and then transfer them into a bowl.
2. Add 1 egg, some flour (starting with about a tablespoon) salt & pepper to the veggies and begin to mix (hands work well) until it comes together into a ball. Add flour as you go and look and feel for it coming together.
3. Heat a skillet and add a small splash and small piece of butter. When the butter stops sizzling add a handful of the veggies and flatten with a spatula.
4. Cook until golden brown and then flip and cook for an additional few minutes. Serve with a fried Local Roots egg, and top with chopped herbs, yogurt, or sour cream.
4 flour tortillas
2 small chorizo links, sliced
2 small blue potatoes, cubed
1 clove of garlic, minced
½ cup shredded cheese
½ cup shredded cabbage
¼ cup sour cream
1 bag of tortilla chips
¼ cup salsa or your favorite hot sauce
1. Remove the sausage wrapper from the chorizo and crumble into a bowl. If they are harder, slice into discs and then into julienne.
2. Fry the potato cubes with a healthy glug of vegetable oil on medium heat until they are softened, 10-15 minutes. Saute in the chorizo and garlic and continue to cook until the garlic is browned. Turn off the heat and set aside to cool.
3. Working 1 tortilla at a time, lay down a few tortilla chips, then scoop 1/4 cup of chorizo mix into the center. Layer on cheese, sour cream, cabbage and a spoonful of salsa. Top with another chip or two. Fold the tortilla over the mixture, it’s ok if it’s a little uneven. Make sure the flaps stay closed.
4. On medium heat, press the tortilla seam-side down so you can secure it closed. Use a cast iron press or heavy pan to weigh it down. Cook for 2-3 minutes until the tortilla is brown and crispy. Flip it over and repeat.
5. From here, you can wrap it in foil and hand it to someone (or yourself to eat).
Wasabi Blue Potato Salad
– The following recipe has been contributed by our friends at NYU Langone catering team. Every Friday our team delivers 100 shares of fresh produce and fruit to for the catering team to serve patients, employees, and visitors at our NYU Market Table.
- 5 pounds whole Blue potatoes, unpeeled, scrubbed
- 1 bunch celery, halved lengthwise and sliced
- 2 cups white vinegar
- 1 1/2 cups mayonnaise
- 3 tablespoons wasabi paste
- Kosher salt and freshly ground pepper
Put the blue potatoes in a large pot, cover with cold water and bring to a boil over medium-high heat. Cook until a knife inserted into the center of the potatoes meets little resistance, but they still hold their shape. Do not overcook. Carefully drain the potatoes, let cool to room temperature, and refrigerate for at least 2 hours or preferably overnight.
Halve the potatoes lengthwise and then slice into pieces (thickness is up to you). Stir together the potatoes and celery in a large mixing bowl, and then stir in the vinegar, mayonnaise and wasabi. Season with salt and pepper and mix until very well combined. Refrigerate until ready to serve
3 lb. mix of heirloom, fingerlings or baby Yukon Gold potatoes, scrubbed
5 large eggs, at room temperature
1 Tbsp. mustard seeds
3 Tbsp. whole grain mustard
2 Tbsp. apple cider vinegar (or white wine vinegar)
1 Tbsp. capers
3 small dill pickles, chopped
1 tsp. honey
1/3 cup olive oil
1/2 tsp. kosher salt and freshly ground black pepper
1 cup parsley leaves (ok if some of the stems get included)
1. Prepare your potatoes. Strive to make potatoes roughly the same size by cutting larger ones in half, for example. In a medium-sized pot, cover potatoes with a few inches of cold and salted water, and cook on medium-high until tender, about 30 min.
2. Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
3. Toast mustard seeds in a dry small skillet over medium-low heat, stirring constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, they start flying).
4. Whisk vinegar, mustard, salt, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with pepper. Reserve a few tablespoons of vinaigrette for drizzling.
5. Halve potatoes (or slice them to your liking) and add to bowl with vinaigrette. Add parsley and toss. Transfer to a bowl. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with toasted mustard seeds. Serve and enjoy!
Potato Leek Soup
2 Tbsp. oil
1 lb. Potatoes, peeled and roughly chopped
1 lb. Leek, cleaned and thinly sliced
6 cups vegetable stock
Kosher Salt, to taste
2-3 Tbsp. Lemon juice
1/2 cup heavy cream
optional chopped herbs or creme fraiche
1. Heat the oil in a large stockpot or dutch oven and add the potatoes and leeks. Stirring occasionally, cook over heat until the vegetables begin to soften and brown slightly. This will take about ten minutes.
2. Add the vegetable stock and bring to a boil. Once boiling, reduce the heat and simmer 20 to 30 minutes, or until the vegetables are fully tender.
3. Once tender, in stages, blend until smooth and transfer back to stockpot or dutch oven.
4. Slowly whisk in cream and lemon juice and heat until serving temperature, stirring occasionally and seasoning with salt to taste.
5. Ladle into bowls and garnish with herbs or creme fraiche if desired.
Parsnip Potato Mash
1 lb. parsnips
1/4 stick (1/8 cup) butter