Guest guest Posted February 20, 2008 Report Share Posted February 20, 2008 I buy from a co-op, and this week, I'll be getting some blue potatoes in my Health Box. I have never had a blue potato before, so it confounds me. Anyone have ideas? If anyone is in the Metro DC area and looking for a great way to get organic fruits and veggies at a great price, I've found a wonderful doctor who works with organic farmers in the area to provide them. I've never worked with a co-op before, because it was too expensive. This is $30/week. I can afford that! She's even been customizing the boxes for me. She has great veg recipes on her website, too. www.5adaycsa.com I'd love to know what I'm going to do with these blue potatoes! Here's a recipe that she provided last week for celeriac (which I used in chili). It is not the prettiest vegetable but it is well- known for its flavor and low calorie content. Celeriac is part of the umber family which includes parsley, and fennel. Ingredients 1 medium celeriac 3 medium parsnips 1 large russet potato 1/4 cup vegetable broth 2 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh chives 2 tablespoons low-fat or nonfat plain yogurt 1 1/2 teaspoons Dijon mustard 1/2 teaspoon salt Freshly ground pepper 1/2 cup freshly grated Parmesan cheese Cooking Instructions 1. Place celeriac and parsnips in a large saucepan; cover with lightly salted water. Place potato in a medium saucepan; cover with lightly salted water. Bring both saucepans to a boil over medium- high heat. Reduce heat to low, cover, and simmer gently until the vegetables are very tender when pierced with a fork, about 20 minutes for the potato and 30 to 40 minutes for the celeriac and parsnips. 2. When the potato is tender, drain and transfer to a large bowl. Mash with a potato masher. Cover and keep warm. When the celeriac and parsnips are tender, drain and transfer to a food processor; process until smooth, stopping once or twice to scrape down the sides. Add the puree to the potato. 3. Meanwhile, combine broth and oil in a saucepan (or measuring cup) and heat on the stovetop (or in the microwave) until steaming. Stir into the puree, along with 2 tablespoons chives, yogurt, mustard, salt and pepper. Stir in Parmesan. Garnish with the remaining 1 tablespoon chives. Serve hot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 Hi, I use blue potatos (when I can get them) for roasted vegetables along with carrots, parsnips, mushrooms, etc. It makes for a lovely rainbow of colour! Enjoy! Paula Ms. SlicKitty <slickslickitty Wednesday, February 20, 2008 12:42:03 PM Anyone eaten blue potatoes? I buy from a co-op, and this week, I'll be getting some blue potatoes in my Health Box. I have never had a blue potato before, so it confounds me. Anyone have ideas? If anyone is in the Metro DC area and looking for a great way to get organic fruits and veggies at a great price, I've found a wonderful doctor who works with organic farmers in the area to provide them. I've never worked with a co-op before, because it was too expensive. This is $30/week. I can afford that! She's even been customizing the boxes for me. She has great veg recipes on her website, too. www.5adaycsa. com I'd love to know what I'm going to do with these blue potatoes! Here's a recipe that she provided last week for celeriac (which I used in chili). It is not the prettiest vegetable but it is well- known for its flavor and low calorie content. Celeriac is part of the umber family which includes parsley, and fennel. Ingredients 1 medium celeriac 3 medium parsnips 1 large russet potato 1/4 cup vegetable broth 2 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh chives 2 tablespoons low-fat or nonfat plain yogurt 1 1/2 teaspoons Dijon mustard 1/2 teaspoon salt Freshly ground pepper 1/2 cup freshly grated Parmesan cheese Cooking Instructions 1. Place celeriac and parsnips in a large saucepan; cover with lightly salted water. Place potato in a medium saucepan; cover with lightly salted water. Bring both saucepans to a boil over medium- high heat. Reduce heat to low, cover, and simmer gently until the vegetables are very tender when pierced with a fork, about 20 minutes for the potato and 30 to 40 minutes for the celeriac and parsnips. 2. When the potato is tender, drain and transfer to a large bowl. Mash with a potato masher. Cover and keep warm. When the celeriac and parsnips are tender, drain and transfer to a food processor; process until smooth, stopping once or twice to scrape down the sides. Add the puree to the potato. 3. Meanwhile, combine broth and oil in a saucepan (or measuring cup) and heat on the stovetop (or in the microwave) until steaming. Stir into the puree, along with 2 tablespoons chives, yogurt, mustard, salt and pepper. Stir in Parmesan. Garnish with the remaining 1 tablespoon chives. Serve hot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Fries, mashed potatoes, potato soup, casserole loaf and bread. Baked. Mushroom, carrot, celery, pea and potato stew. Potatoes and tomato paste gravy. Play hot blue potato. http://tinyurl.com/2rbqu7 http://www.childrenparty.com/partygames/printversion/hotpotato.html Spice them up a little, I have eaten them and they could use a little spice. Simply stare at them and marvel over a blue potato. Get red, white, sweet, yucca root, Japanese/satsuma potatoes and cook them all together on a carb fest platter. Make a Mexican Potato Soup http://tinyurl.com/24b8vf Make blue Mr/Mrs potato heads. Make a blue meal by gathering all of the blue things. Blue corn, blue grapes, blue plums, blueberries and use blue flowers, edible if possible. Light blue candles and drink blue beverages. Play songs with blue as the theme and laugh quite a bit. Of course, wear blue clothes as well. BTW as people get older they often become blue thirsty because the cones in their retinas don't gather blue as well. > > Ms. SlicKitty <slickslickitty > > Wednesday, February 20, 2008 12:42:03 PM > Anyone eaten blue potatoes? > > I buy from a co-op, and this week, I'll be getting some blue > potatoes in my Health Box. I have never had a blue potato before, > so it confounds me. Anyone have ideas? > > If anyone is in the Metro DC area and looking for a great way to get > organic fruits and veggies at a great price, I've found a wonderful > doctor who works with organic farmers in the area to provide them. > I've never worked with a co-op before, because it was too > expensive. This is $30/week. I can afford that! She's even been > customizing the boxes for me. She has great veg recipes on her > website, too. > > www.5adaycsa. com > > > I'd love to know what I'm going to do with these blue potatoes! > > Here's a recipe that she provided last week for celeriac (which I > used in chili). It is not the prettiest vegetable but it is well- > known for its flavor and low calorie content. Celeriac is part of > the umber family which includes parsley, and fennel. > > Ingredients > 1 medium celeriac > 3 medium parsnips > 1 large russet potato > 1/4 cup vegetable broth > 2 tablespoons extra-virgin olive oil > 3 tablespoons chopped fresh chives > 2 tablespoons low-fat or nonfat plain yogurt > 1 1/2 teaspoons Dijon mustard > 1/2 teaspoon salt > Freshly ground pepper > 1/2 cup freshly grated Parmesan cheese > Cooking Instructions > 1. Place celeriac and parsnips in a large saucepan; cover with > lightly salted water. Place potato in a medium saucepan; cover with > lightly salted water. Bring both saucepans to a boil over medium- > high heat. Reduce heat to low, cover, and simmer gently until the > vegetables are very tender when pierced with a fork, about 20 > minutes for the potato and 30 to 40 minutes for the celeriac and > parsnips. > > 2. When the potato is tender, drain and transfer to a large bowl. > Mash with a potato masher. Cover and keep warm. When the celeriac > and parsnips are tender, drain and transfer to a food processor; > process until smooth, stopping once or twice to scrape down the > sides. Add the puree to the potato. > > 3. Meanwhile, combine broth and oil in a saucepan (or measuring cup) > and heat on the stovetop (or in the microwave) until steaming. Stir > into the puree, along with 2 tablespoons chives, yogurt, mustard, > salt and pepper. Stir in Parmesan. Garnish with the remaining 1 > tablespoon chives. Serve hot. > > > > > Quote Link to comment Share on other sites More sharing options...
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