Tuesday, September 23, 2008

What to Do With Your Share---Week 20

Kohlrabi and Celeriac

A combo bunch we hope you enjoy. By now most of you have become familiar with kohlrabi, but some no doubt will be puzzled by the celeriac. Also called celery root, it is a versatile vegetable that can be peeled and eaten raw, grated into salads and slaws, or used in stews and soups.

Sweet Potato Ravioli with Lemon-Sage Brown Butter

Member Mary Ann Blitt recommended this recipe. We didn’t have a chance to try it out as we didn’t have any wonton wrappers. We did make the filling and cook it into a casserole with elbow macaroni, and it was the next best thing.


1 (1-pound) sweet potato

2 tablespoons grated fresh Parmesan cheese

1/2 teaspoon salt, divided

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

24 wonton wrappers

1 large egg white, lightly beaten

6 quarts water

Cooking spray

3 tablespoons butter

1 tablespoon chopped fresh sage

1 tablespoon fresh lemon juice

1/8 teaspoon freshly ground black pepper

Sage sprigs (optional)


Preheat oven to 400°.

Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.

Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.

Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

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