Sauteed Peas with Orange

Sometimes I forget that there are seasons for fruits and vegetables because we can buy just about any produce, anytime. 

But there are certain items you can’t get, ever, unless they’re in season. 

Like fresh English peas.

So when I see them, I buy them and enjoy them for the short time they are available, sometimes late spring, but certainly during the summer.

When my Mom bought fresh peas she bought SEVERAL POUNDS of them because there were three of us kids plus her and my Dad and we all liked peas and you have to buy a lot of podded peas to get enough to feed five people.

Besides, we would eat quite a number of them before she even got to cook them for dinner. And, in fact, before we got to the peas inside we would crunch the entire pod with our teeth, and suck out the juice, which is so, so sweet. After that we would open up the pod to get the peas inside and throw them down our throats 4-5 at a time, however many were inside.

No one had to tell us to “eat your peas.” We ate them because they were so dee-lish.

Sauteed Peas with Orange

2 tablespoons butter

1 large shallot, chopped

2 cups peas (about 1-3/4 pounds podded peas)

2 tablespoons orange juice 

salt and freshly ground black pepper to taste

1 tablespoon chopped mint 

1 teaspoon grated orange rind

Heat the butter in a sauté pan over medium-high heat. When the butter has melted and looks foamy, add the shallot and cook for 1-2 minutes or until softened. Add the peas and juice, sprinkle with salt and pepper and cover the pan. Cook for 4 minutes. Remove the cover, sprinkle with mint and orange peel, toss ingredients to heat them through. Makes 4 servings

Carrot and Parsnip Fries

Man and woman does not live by french fries alone, although sometimes that’s all I think I want for dinner.

But french fries aren’t the healthiest thing and besides they can be messy to make if you cook them from scratch.

Long ago I tried to find an alternative because I realized I would never be able to eat as many french fries as I’d like to. Nothing really comes close. I’ve tried the baked fries, but really, they’re awful unless you put a whole lot of olive oil on them and then, what’s the point?

On the other hand, if you don’t use potatoes your expectations aren’t the same. When you make carrot “fries” or green bean “fries” you don’t expect them to taste like regular french fries so you don’t make the comparison in the first place. You can even bake them rather than fry them and it’s okay because your mind is not thinking the usual.

I make carrot and parsnip fries at least once a week. They’re roasted. It’s one of the vegetables that I DOUBLE at dinner because everyone, I mean, everyone who eats dinner at my house, loves these things.

They’re not french fries. But they’re really really good.

Try some. This is from my book, Hip Kosher.

Carrot and Parsnip Fries

• 1 pound carrots
• 1 pound parsnips
• 3 tablespoons extra virgin olive oil
• salt to taste
• 3 tablespoons chopped mixed fresh herbs, optional

Preheat the oven to 450 degrees. Peel the carrots and parsnips and cut them into strips about 4-inches long, 1/2-inch wide and place them on a baking sheet. Pour the olive oil over the vegetables and toss them to coat each piece. Sprinkle with salt and the optional herbs. Roast for about 20 minutes, turning them once or twice, or until the vegetables are tender and lightly crispy.

Makes 4 servings

Your Nutritionista: You're Probably Not Eating Enough: Turnips

I got a few red turnips in my Door to Door box last week, and I admit, I had no idea what to do with them. When I was googling around to find out, I discovered this hilarious description:

…

I can’t stop laughing at “leaden spheres.” But anyway, turnips are actually a good source of…

You said it! I’ve written about turnips several times in various newspapers. Turnips can be like cranky relatives, but they can be terrific too. Here’s a recipe for turnip soup. If you don’t tell anyone what they’re eating, they’ll like it better. You can tell them after they’ve finished and you’ll have some converts.

Btw, you said “red turnips.” The recipe is for the white/purple turnips (but would work with red ones, only not as many because rutabagas are much bigger). Were yours rutabagas?

Creamy Turnip Soup with Buttered Crumbs

1 tablespoon butter

1/2 cup packed fresh bread crumbs

4 medium white turnips, peeled and diced

1 large all-purpose potato, peeled and diced

2 carrots, peeled and sliced

1 large shallot, peeled and chopped

4 cups chicken or vegetable stock

1-1/2 teaspoons salt or to taste

freshly ground black pepper to taste

1 teaspoon chopped fresh thyme leaves

up to one cup light cream or half and half cream

Heat the butter in a sautepan over medium heat. When it has melted and looks foamy, add the bread crumbs and cook, stirring frequently, for 3-4 minutes or until toasty brown. Set aside. Place the turnips, potato, carrots, shallot, stock, salt, pepper and thyme in a large saucepan. Bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until the vegetables are tender. Puree the ingredients (food processor, blender or stick blender). Return the soup to the pan. Add cream to taste. Heat through. Add salt and pepper if needed. Serve topped with buttered bread crumbs. Makes 4-6 servings

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