Share #23 November 2nd, 2011

In your share today:
Fingerling Potatoes
Rutabaga
Parsnips
Delicata Winter Squash
Leeks
Onion
Garlic
Sweet Peppers
Hot Pepper
Eggplant
Kale
Radish/Turnip (farm pickup)

Recipe
Shepard's Pie w/ Rutabaga
Adapted from Martha Stewart

Ingredients

* 1 Leek, sliced in coins
* 1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary
* 1 sprig fresh thyme
* 2 dried bay leaves
* 1 clove garlic
* 1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes
* (optional)2 pounds boneless beef chuck or leg of lamb for stew, cut into 1-inch pieces. Can substitute more veggies or meat alternative.
* 2 medium onions, chopped
* 2 tablespoons all-purpose flour
* 2 cups dry red wine
* 1 cup homemade or store-bought low-sodium canned beef stock or veg. stock
* 4 carrots, cut crosswise into 3-inch pieces
* Coarse salt and freshly ground black pepper
* 3 rutabagas (about 3 pounds), peeled and cut into large pieces
* Fingerling or Russet potatoes (about 2 pounds), cut into large pieces
* 1/2 cup hot milk, or more if needed

Directions

1. Tie rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside. Heat a wide, heavy-bottomed pan over medium heat until hot. Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside. Add onions and leeks; cook until slightly softened, about 8 minutes. Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.
2. Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits. Add the stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours. Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes. Season with salt and pepper.
3. Place rutabagas and potatoes in separate saucepans; cover with cold, salted water. Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes. Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
4. Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand. Add butter, as desired, and enough hot milk to make a creamy puree. Season with salt and pepper; stir in chopped rosemary.
5. Preheat oven to 350 degrees. Remove bouquet garni; transfer stew into a deep 2-quart baking dish. Top with puree; dot lightly with butter. Bake 1 hour, or until top is brown and crusty. Serve hot.