Parsnip, Sweet Potato and Leek Bread Pudding

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This may seem a little heavy for the warm weather but when you serve it with a light, white fish (think: halibut or turbot. See below for a surprise.), you are in for a treat! This makes an enormous amount, too, so get ready to eat it for at least 2-3 days. However, it’s not such a terrible thing to eat such a wonderful dish for a couple days in a row. This may not sound like a ringing endorsement, but it is what it is, and what it is, is great.

parsnip, sweet potato and leek bread pudding

Ingredients
Source: Adapted from Straight from the Farm
1 large or 2 small parsnips
1 medium sweet potato
2 large leeks, sliced
2 garlic cloves, minced
1 T. extra virgin olive oil
2 T. butter
1 C. vegetable stock
1-2 T. fresh rosemary, finely minced
2 tsp. dried marjoram
1 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1 loaf of challah bread, cut into 1 inch cubes
2 C. heavy cream
1 cup milk
3 T. melted butter
5 eggs
1 tsp. nutmeg
1 cup Parmesan cheese
Directions
Preheat oven to 325.
1. Cut challah into 1 inch cubes (should be about 8-10 cups) and spread in one layer on two baking sheets. place in oven and cook for 15 minutes, or untl golden brown. toss halfway through and switching baking sheets from top to bottom of needed. set aside to cool
2. turn heat up in oven to 425, lightly grease or spray 9×13 baking dish
3. Peel the parsnips and sweet potato. Coarsely grating using a food processor. Set aside in a medium bowl. slice leeks, discarding the dark green parts. add to bowl of parsnips and potatoes.
4. In a large skillet or wok, heat the oil and two tablespoons of butter until hot and melted. Add garlic and sautee for about 30 seconds. Add the prepared vegetables and stir briskly to coat evenly. Continue to saute for 2-3 minutes; when vegetables begin to look a little dry, add the cup of vegetable stock and turn down the heat to medium so vegetable can simmer.
5. Add the salt, pepper, rosemary , marjoram and cumin and stir well. Continue cooking for 10 minutes or until the vegetables are soft and translucent. Taste the vegetables as they cook to tweak the spices. Take off the heat and allow to cool for about 10 minutes before mixing with the remaining ingredients. It also helps to put the entire pan in the fridge to expedite the cooling process.
6. In the biggest bowl you have, whisk the heavy cream, milk, three tablespoons of melted butter, eggs, and nutmeg until well combined. Add 3/4 cup of the cheese, holding back the remainder to use on top of the bread pudding. Stir in the vegetable mixture and then fold in 8 cups of bread cubes. Use other 2 cups for later use.
7. Carefully pour in the bread mixture and sprinkle with the remaining cheese. Bake for about 50 minutes until golden brown and puffed up and the top looks golden and crunchy.
8. Let sit for 5-10 minutes before serving!

Voila!

Oh wait…BONUS RECIPE!

HALIBUT
1/4 cup olive oil
1/4 cup dry white wine (i.e. sauvignon blanc)
2 T.dijon mustard
2 T. lemon juice
2 cloves garlic, minced
Halibut or turbot filets for 4 people

1. Season halibut/turbot with salt and pepper
2. whisk the rest of the ingredients together. on a plate or shallow baking dish, pour marinade over fish. cover with plastic wrap, place in fridge and let marinate for at least 15 minutes, ideally 30ish minutes.
3. Heat 1-2 T olive oil in large skillet over medium heat. before cooking fish very lightly sprinkle one side of the fish with sugar. place that side of the fish faced down on the pan. cook 5-8 minutes on each side.

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2 Comments Add yours

  1. Judy says:

    I can’t WAIT to try this. Keep em coming Miss Emily!

  2. I tried it and it was fantastic…a real crowd pleaser!

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