It's been a crazy week at Marcotte HQ, so I didn't get a lot of interesting cooking done. Lots of sandwiches I've shown before and fajitas, and eating out with friends (including a feminist-heavy Passover), so I only have one meal to show this week. But it was an awesome one! It's a sort of changing-of-the-guard meal, combining the spring vegetables that are beginning to show up for cheaper prices at the grocery store plus the last dregs of winter vegetables at the farmer's market.
Artichoke sauce, millet croquettes and turnip puffs
I love artichokes, but they’re a pain to eat, so I thought I’d experiment by making them into a sauce with a recipe I got from the library. I cut them up and boiled them with a bay leaf, garlic, thyme, and parsley, and when it was all tender, pureed it with the immersion blender.
While that was cooking, I peeled and cubed some turnips and put them in water and boiled them. I then preheated the oven and separated the eggs. Beat the eggs. (Recipe for turnip puffs here.) Having farm fresh eggs makes this all much easier. The yolks are way firmer.
Started the croquettes. I already had cooked millet in the fridge, so it was just a matter of getting veggies going. Since it was all going to go in the food processor, I roughly chopped up carrots, mushrooms and green onion. Put them on the skillet with thyme to soften ‘em up. Put ‘em in the food processor with 2 c. millet, 1 cup breadcrumbs, and some cornstarch and an egg, since I leave nothing to chance. Formed the mix into patties on a baking sheet with my 4-inch cookie cutter. Put them in the over for 15 minutes on each side.
Mashed the turnips up with the eggs per the instructions, put them in a baking dish with bread crumbs, and into the oven for 40 minutes. Served them with the artichoke sauce. There was a ton of artichoke sauce, so I've been pouring it on all sorts of food since then, like sandwiches and the like.
Since I’m a glutton for punishment, I made chocolate chip cookies after all this.