1 bunch green or purple kale
1 medium parsnip, chopped into bite-size pieces.
1 medium turnip, chopped into bite-sized pieces.
3 cloves garlic, diced
1/2 onion, chopped
olive oil
dash of pepper
water
Clean kale and chop into bite sized pieces.
In a large pot add a small amount of water (1/4 - 1/2 inch deep is fine). Bring water to a boil.
If you have a steamer place it into the pot at this time.
Put the kale, parnip, turnip, into the pot.
Then turn down the heat to low boil and cover the pot.
In a small skilet, heat 1 - 2 tsp olive oil. Add the garlic & onion and saute until soft.
Remove garlic from the heat when done cooking.
In the meantime, keep an eye on the kale and root vegetables.
When the kale is thoroughly cooked and the root vegetables are soft but not mushy turn off the heat.
Put the kale and root veggies in a large serving bowl.
Add the garlic, a couple rounds of olive oil, pepper to taste and toss everything together.
Serve warm.
Kale & Root Vegetables
Moderators: Rosie, JFR, Dee, xet, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh, mbeezie
Kale & Root Vegetables
"What the heart gives away is never gone ... It is kept in the hearts of others."
Polly,
I know that you like your kale, so here's a recipe to add.
You can actually roast kale.
4 cups chopped kale
2 garlic cloves, chopped
1 tablespoon olive oil
Preheat oven to 375
Toss the kale, garlic & olive oil.
Spread out on to a cookie sheet
Roast for 5 minutes, take out and toss
Put back into the oven for another 7-10 minutes.
I love roasting vegetables in the oven!!
Talk about bringing out the flavors, roasting is a good way to go!!
I know that you like your kale, so here's a recipe to add.
You can actually roast kale.
4 cups chopped kale
2 garlic cloves, chopped
1 tablespoon olive oil
Preheat oven to 375
Toss the kale, garlic & olive oil.
Spread out on to a cookie sheet
Roast for 5 minutes, take out and toss
Put back into the oven for another 7-10 minutes.
I love roasting vegetables in the oven!!
Talk about bringing out the flavors, roasting is a good way to go!!
"What the heart gives away is never gone ... It is kept in the hearts of others."
Hi everyone,
I've recently discovered that along with her potatoes and carrots flavored in various stew combinations, that adding parsnips works very well in those fixed in the crock pot. The long heating process breaks down the fibers for her very soft diet as she has the swallowing problems from the Parkinsons. I'm glad there are still a few soft solid foods she likes to eat. Just have to come up with all sorts of variety. However, I'm sure she's down to just a few tastes buds by now -- she'll be 88 yrs old in late spring -- can't believe it! Maybe she thinks that all soft root vegetables are potatoes! Oh well, makes me feel better giving her variety anyway, and I use different flavor combinations in the seasonings, depending on what other ingredients we include.
Anyway, do any of you find that it takes alot longer to cook the parsnips (other than in the crock pot) compared to potatoes and carrots? Do any of you start the parsnips first, and then add everything else that cooks faster? I can't think of any other way to make it all come out even.
I need to start buying some of the other root vegetables. Maybe she'll share 'em with me! Ha!
Take care, and thanks once again, Dee!
Luce
I've recently discovered that along with her potatoes and carrots flavored in various stew combinations, that adding parsnips works very well in those fixed in the crock pot. The long heating process breaks down the fibers for her very soft diet as she has the swallowing problems from the Parkinsons. I'm glad there are still a few soft solid foods she likes to eat. Just have to come up with all sorts of variety. However, I'm sure she's down to just a few tastes buds by now -- she'll be 88 yrs old in late spring -- can't believe it! Maybe she thinks that all soft root vegetables are potatoes! Oh well, makes me feel better giving her variety anyway, and I use different flavor combinations in the seasonings, depending on what other ingredients we include.
Anyway, do any of you find that it takes alot longer to cook the parsnips (other than in the crock pot) compared to potatoes and carrots? Do any of you start the parsnips first, and then add everything else that cooks faster? I can't think of any other way to make it all come out even.
I need to start buying some of the other root vegetables. Maybe she'll share 'em with me! Ha!
Take care, and thanks once again, Dee!
Luce
Luce,
Try cutting your parsnips in jullienne strips, or what I call thin coins ,and they will get done at the same time as your potatoes & carrots.
I put parsnips, cabbage, carrots and potatoes in my stew the other day in my slow cooker and they were all the same ,cooked, consistency by dinner.
Hope this helps.
Dee~~
Try cutting your parsnips in jullienne strips, or what I call thin coins ,and they will get done at the same time as your potatoes & carrots.
I put parsnips, cabbage, carrots and potatoes in my stew the other day in my slow cooker and they were all the same ,cooked, consistency by dinner.
Hope this helps.
Dee~~
"What the heart gives away is never gone ... It is kept in the hearts of others."