No. 1 : Quick Recipe
Happy St Pats Day Cheesy Kale and Cauliflower Casserole
- 4 Cups Cauliflower Florets
- 2 Cups Chopped *Parsnips
- 4 Garlic Cloves
- 2 Tsp Fine Sea Salt, divided
- 2 Cups Finely Shredded Kale
- 2 TB Unsalted Butter
- 4 Large Leeks, sliced thinly
- 2 Cups Shredded Irish Cheddar, (I used Dubliner from Kerrygold)
- ½ Tsp Black Pepper
Bring a stockpot of water to a boil, add 1 Tsp Salt. Add the cauliflower, parsnips and garlic, reduce the heat and simmer until all are soft, about 20 minutes.
While the cauliflower mixture is simmering, melt the butter in a large sauté pan over medium high heat. Add the leeks to the pan and sauté until just soft, about 3 minutes. Add the kale and continue to cook and stir about another 3 minutes.
Drain the cauliflower mixture and add to the kale and leeks. Add the additional salt and pepper. Spread in an olive oil sprayed casserole dish. Sprinkle the cheddar on top. Bake in a 350F oven until warm and bubbly, about 30 minutes.
No. 2 : Kitchen Scoop
*Did you know that parsnips are related to both carrots and parsley? Just a little sweeter than its orange cousin, its also a good source of fiber, B and C vitamins. You can enjoy parsnips cooked OR raw. Try them as a dipper stick instead of carrots!
No. 3 : Clever Idea
Leeks have a mild, onion-like taste, especially when sautéed, like in this recipe. Leeks can be difficult to clean, as they trap sand and dirt between their tightly packed leaves. The solution? Chop or slice your leeks BEFORE you wash them. Then, just use your salad spinner to rinse and spin them dry.
No. 4 : Cheers
Albert Bichon Morgon
France, Beaujolais, Morgon
Kale and other cruciferous veggies can be a difficult wine pair. Their easiest match is a light white, unoaked Chardonnay, or even a Riesling. I’ve chosen a more interesting wine to appreciate with this dish, a Beaujolais Cru. Smooth cherry flavor in this lighter-style red wine will compliment not only the deep vegetal flavor of the kale, but the creamy mashed cauliflower, parsnips and rich melting cheese.