Serves 4 to 6
2 tablespoons canola oil
1 onion, chopped
2 cloves garlic, chopped
1 apple, chopped
1 small bunch Hakurei turnips, scrubbed and halved, greens reserved
1 small bunch radishes, scrubbed and halved, greens reserved
2 carrots, chopped
1 sweet potato, chopped
1 cup chopped African squash
1/4 cup dried mushrooms or ½ cup fresh mushrooms
2 quarts homemade chicken stock or reduced fat low sodium chicken broth
2 sprigs thyme
1/2 teaspoon cayenne pepper
4 cups braising mix
Coarse salt and freshly ground black pepper
- Heat the oil in a large pot over medium heat. Add the onion and cook until clear and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the apple, turnip, radishes, carrot, sweet potato, dried mushrooms, chicken stock, and thyme.
- Season with salt, pepper, and cayenne. Bring to a boil, and then reduce heat to simmer. Cook until vegetables are just tender, 20 to 25 minutes. Add braising mix and reserved greens; stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Pepper Cilantro Cornmeal Cakes
Makes 12.
Whisk together in a medium bowl
1 cup of white cornmeal
1 cup of flour
1-2 finely chopped peppers
1 teaspoon baking soda
1 teaspoon finely chopped cilantro
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon of cayenne pepper
Whisk together in a small bowl until smooth
1 cup buttermilk
1/2 cup whole milk yogurt plain Atlanta Fresh
1 large egg
- Add to dry ingredients, stirring just until moistened. Pour about 3 tablespoons batter for each cake onto a hot, lightly greased griddle. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look cooked; turn and cook until golden brown, about 2 minutes.
- Remove to a plate lined with paper towels and pat dry with a paper towel to remove excess oil.
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