Wednesday, October 1, 2008
After my ravioli disappointment, I still had one more day to create a dish for the Royal Foodie Joust at the Foodie Blogroll. It was back to the drawing board, only this time I decided to keep it simple and stick to my original idea of roasting turnips and fennel together to make a kind of vegetarian hash.
By this time my whole family had clued into the effort I was putting into the Joust. “What do you win?” my son asked.
“I don’t know, bragging rights. Maybe a cute button for my blog.”
“That’s it?” He was mystified.
I think there might be an apron and some other prizes, but really this wasn’t even about winning for me. It was a challenge! And I loved the idea of creating an original recipe using ingredients some one else chose. It was more fun than pantry potluck and reminded me of the cooking challenges on the Food Network.
The three ingredients I had to use were fennel (in any form), dairy, and parsley. At the last minute I decided to top my hash with poached eggs, which added a sweet and subtle flavor that mellowed the turnip and turned a side dish into a main dish meal.
It was simple, but tasty and most of the ingredients were local. I bought the fennel and (famous) Eastham turnips at the Orleans Farmer’s Market, the parsley came from my herb garden and the eggs were from Wingscorton Farm in Sandwich.
Maybe not a contest winner, but a satisfying meal. Can't wait to see what next month's ingredients are!
Poached Eggs with Roasted Vegetable Hash
3 tablespoons butter, melted
1 large turnip
1 fennel bulb
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon rice wine vinegar
Peel turnip and cut into cubes. Cut top and core off fennel and slice, then cut each slice into bite sized pieces the same size as the turnips. Place in 8 inch square baking pan and toss with melted butter, salt and pepper. Roast in 350 degree oven for one hour, stirring every 15 minutes.
Mix parsley into roasted vegetable hash and return to oven for five minutes. In the meantime bring 5 cups of water to a boil in a medium saucepan. Add vinegar to water to help eggs set faster. Carefully crack eggs into boiling water and poach for two minutes or until desired tenderness.
Divide roasted vegetable hash between two plates. Put two poached eggs on top of each mound of vegetables.