Imperfect Strata or Savory bread pudding
Courtesy: Imperfect member Emma Sanchez #cookingugly
With Imperfect brussel sprouts and Imperfect yams or Imperfect winter squash. A great way to use up some stale bread!
2 cups medium diced Imperfect squash and/or sweet potatoes
½ Imperfect onions cut in rings
1 Tb coconut oil
2 cups sliced Imperfect Brussel sprouts
4 cups of stale bread in cut or torn pieces
2 Tb apple cider vinegar
6 large eggs
1 cup plain yogurt
1 Tb fresh or dried herbs such as sage rosemary or parsley
1 cup or cubed or shredded cheese.
Salt and pepper to taste
Preheat oven to 400° while prepping your vegetables.
Start with peeling and dicing the butternut squash or yam. This can be done with a sturdy peeler and it's easy once you get a hang of chopping these big winter vegetables.
Make sure to secure a large cutting board to the table by putting a wet towel under the board and to keep your hands out of the way as you cut through these tough veggies. Make life easier by Cutting the yams and butternut into manageable sizes if they are particularly large
Using a large cast iron or other oven safe pan on medium heat add in the coconut oil and placing squash and onions as flat as possible to let them brown and soften. Stir occasional allowing to cooking most of the way through for 10 minutes.
If they start getting too dark add a bit of.water to halt the browning process. Have a lid handy to cover and prevent splattering.
Remember to season a little salt and pepper through out this process.
After they begin to soften add apple cider vinegar into the pan to lift any bits from the pan.
Then adding in the pieces of bread and allow them to warm up followed by the Brussel sprouts. If this volume becomes unmanageable in the pan place veggies into an oven safe large casserole dish.
For the custard egg mixture whisk together the egg, yogurt, herbs and a bit of salt and pepper. Pour this mixture directly over the veggies and bread in the oven safe pan or casserole dish. Push the bread and veg down into the egg mixture so it can soak up. Top with shredded or diced cheese and place into the oven and allow to cook for 20 to 30 minutes this will take longer in a casserole dish then in a cast iron. Check by cutting into the center of the pan to make sure there is no wet eggs center. It should be the consistency of bread pudding or stuffing.
Let sit for at least 10 minutes before serving. And enjoy!!
Great served for thanksgiving or Christmas morning.
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SPICY SKILLET TURNIP GREENS RECIPE
PREP TIME - 5 mins
COOK TIME - 20 mins
TOTAL TIME - 25 mins
A quick recipe for spicy skillet turnip greens for a comforting, home-cooked meal.
1 tablespoon olive oil
1 medium onion, cut into wedges
1 pound turnip greens, cleaned and chopped
¼ cup water
pinch brown sugar
⅛ teaspoon red pepper flakes
Drizzle olive oil into skillet over medium heat. Kelsey would use a higher-heat expeller-pressed vegetable oil with a dash of sesame oil.
Add onion and cook until just tender, about 3 minutes. Kelsey would add a crushed clove of garlic, at this point. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.
Add water, brown sugar, SALT and red pepper flakes. Adjust the amount of red pepper to your personal taste.
Magical Root Vegetable and Maple Gratin
Courtesy: Emma Frisch (emmafrisch.com)
Leek – 1 leek (or perhaps thinly sliced Imperfect onion)
Imperfect Root vegetables – 6 cups thinly sliced and evenly sized root vegetables, such as: carrots, potatoes, turnips, parsnips, kohlrabi, beets, daikon radishes, and even broccoli or cauliflower.
Thyme – 1 teaspoon dried, crushed thyme
Rosemary – 1 teaspoon dried, crushed rosemary
Sea salt – 1 teaspoon
Black pepper – 1/2 teaspoon, freshly ground
Heavy cream – 3/4 cup
Maple syrup – 1/2 cup
Nutmeg – 1/4 teaspoon, ground
Cayenne pepper – Dash of cayenne pepper
Parmesan cheese – 1 cup finely grated parmesan cheese
Preheat the oven to 400 degrees.
Cut the leek in half and rinse in between the leaves, as they tend to collect sand and dirt. Chop the leeks.
In a large bowl, toss together the leeks, thinly and evenly sliced vegetables, thyme, rosemary, salt, pepper and half the parmesan cheese. Transfer the seasoned vegetables in a 9 x 13 inch baking dish, or other baking dish where the vegetables create at least a 1-inch thick even layer.
In a small pot, heat the cream and maple syrup and stir in the spices.
Pour the liquid into the baking dish so that it comes about halfway up the vegetables.
Sprinkle the remaining parmesan cheese over the surface of the vegetables
Cover the gratin with foil, and bake for 30 minutes on the middle rack. After 30 minutes, remove the foil and continue baking for about 30 minutes, until the top layer is browned
When Imperfect Turnips go Greek (Turnips Three Ways)
Makes around half a cup
1 Imperfect turnip, peeled and cubed1/2 clove of garlic, crushed1 tablespoon extra virgin olive oilSqueeze of fresh lemon juiceSalt to taste
Boil the turnip for 15–20 minutes until tender.
Blend turnip with a stick blender, then add garlic, olive oil, lemon juice and salt to taste. Blend until smooth.
Makes a big bowl full
2 Imperfect turnips, peeled and thinly sliced
1/2–1 cup water
1 egg, lightly beaten
1 teaspoon salt
Oil for frying
In a large bowl, mix enough water (between 1/2 and 1 cup) with the flour to create a thin batter.Add the egg and salt and mix well.Dip the turnip slices into the batter and shallow fry in hot oil for a minute or so each side, until golden.Drain on paper towels and season well with salt
Turnip and Feta Fritters
Makes around 20–30
2 Imperfect turnips, peeled and cubed
1 Imperfect onion, peeled and finely chopped
1 teaspoon cumin
1 tablespoon fresh mint, finely chopped
feta cheese, crumbled
Oil for frying
Boil the turnip for 15–20 minutes, until tender. Drain and set aside.Meanwhile, fry the onion over medium heat until transparent and lightly golden.Put cooked turnip, onion, flour, egg, cumin and mint in a food processor and blend until a thick batter is formed. Add more flour if necessary.Transfer mixture to a bowl and add feta, stirring until just combined.Heat about 1cm of oil in a pan and gently spoon blobs of batter into the oil. Allow to fry for a couple of minutes before turning.Once fritters are golden brown, remove from pan, drain on paper towels and season well with salt.
CRISPY SMASHED POTATOES W AVOCADO GARLIC AIOLI
2 pounds Imperfect potatoes
2 tablespoons olive oil
1/3-1/2 cup fresh parsley, minced
Fine grain sea salt and freshly ground black pepper (be generous)
Garlic powder, for sprinkling on top
AVOCADO GARLIC AIOLI:
1/4 cup soy-free Veganaise
1 large Imperfect avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lemon juice
Fine grain sea salt and freshly ground black pepper, to taste
Add potatoes into a large pot and cover with water (I do notpeel the potatoes). Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 20-25 minutes, until tender.
Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced.
Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.
When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F.
Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it's mostly flattened (see photo in post). Some potatoes might break apart a little, but this is totally fine.
Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. I roasted the potatoes for 30 minutes as I used fairly large potatoes. Keep an eye on them as cook time will vary.
Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli and watch them go lightening fast!!