Food from the Hart

Posts Tagged ‘vegetables’

Glazed Carrots

In Recipes on February 13, 2011 at 12:21 pm

Yield: 8 servings

Cooking Time: 30 minutes

1 1/2 tablespoons packed brown sugar

2 tablespoon unsalted butter

1/2 cup chicken broth or stock

3/4 cup water

1 teaspoon Kosher salt

1 1/2 lb baby carrots, peeled, stems trimmed

1 teaspoon fresh lemon juice

1 tablespoon minced fresh parsley


Bring brown sugar, butter, stock, water and salt to a simmer in a heavy bottom saute pan. Stir until the sugar is dissolved. Add the baby carrots and coat the carrots with the sugar mixture.  Cover and simmer for 6-7 minutes until the carrots are soft.

Remove the carrots with a slotted spoon and set aside. Continue to reduce the sugar mixture until it is thick and glaze-like.  Add the carrots back to the glaze and coat fully.  Remove from the heat, stir in lemon juice and garnish with parsley.

These can be made a day ahead and then reheated before serving.


Individual Chicken and Root Vegetable Pot Pies

In Recipes on January 12, 2011 at 1:14 pm

Yield: 4 servings

Cooking Time: 1 hour

Who doesn’t love a good Chicken Pot Pie?  This recipe incorporates a variety of root vegetables.



2 pounds chicken breasts with skin and bones

3 cups chicken stock

2 large carrot, peeled, cut into bite sized pieces

1/2 pound turnips, peeled, cut into bite sized pieces

2 cups of frozen peas

1/2 bunch collard greens (about 8 to 10 ounces), center stem cut away, leaves cut into bite sized pieces

1/2 stick butter

2 medium leeks (white and pale green parts only), sliced

2 large shallots, minced

2 tablespoons minced fresh thyme

1/4 cup all purpose flour

1/4 cup dry white wine

1/4 cup whipping cream

4 sheets of pre-made, frozen puff pastry


Butter 4 ramekins or soufflé dishes. Put chicken breasts in heavy large pot and add enough stock to cover chicken. Bring to boil and reduce heat to a simmer. Cover pot and slowly cook until chicken is cooked through. Skim surface occasionally, about 20 minutes. Transfer chicken to plate and cool.

Add carrots and turnips to pot with chicken. Simmer uncovered until vegetables are fork tender, about 8-10 minutes. Transfer vegetables to a bowl. Add collard greens to stock and cook just until wilted. Using slotted spoon, transfer greens to colander; drain well. Place vegetables in a large mixing bowl.  Add the peas and mix well.

Strain stick and reserve 2 1/2 cups. Remove skin and bones from chicken. Cut meat into bite sized pieces.  Add chicken to the bowl with the vegetables.

Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender. Add flour and stir 2 minutes. Stir in 2 cups broth and white wine. Bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently. Season with salt and pepper. Pour gravy over mixture in bowl. Stir to blend. Cool 15-20 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)

to assemble

Preheat oven to 400 degrees.

Spoon the chicken and vegetable mixture into the buttered ramekins.  Place on a sheet pan and heat in the oven for 8-10 minutes until warm.

Defrost the puff pastry crust and using a paring knife or pizza cutter, cut circles that will fit the top of the ramekins.  Follow the instructions on the package to bake the puff pastry until golden brown.

To serve place a piece of puff pastry on each ramekin. Enjoy!



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