CrzyFrnchy's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
1 large onion, quartered Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
4 carrots, peeled and cut in 2-3 pieces Ask a question about this ingredient
1 bunch mustard greens Ask a question about this ingredient
6-8 cups vegetable or chicken broth Ask a question about this ingredient
salt and pepper, to taste. Ask a question about this ingredient
1 onion, diced Ask a question about this ingredient
2 cloves garlic, grated Ask a question about this ingredient
1 pound potatoes, peeled and cut into 1 inch pieces Ask a question about this ingredient
1 pound parsley root, peeled and cubed in 1 inch pieces Ask a question about this ingredient
1 1/2 - 2 cup Spicy Vegetable Stock (see recipe below) Ask a question about this ingredient
2 teaspoons marjoram Ask a question about this ingredient
Make the stock: heat olive oil in a large stock pot and add onions, garlic, and carrots. Let sweat for about five minutes. Add mustard greens, and cover all vegetables by at least one inch with broth. Season with salt and pepper and bring to a boil. Reduce heat and allow to simmer for at least one hour. Reserve 2 cups for potato-parsley mash. You can save the rest to use another day, or put remaining contents of the pot into a blender to make a spicy soup, adding water or broth to thin out if necessary.
Ask a question about this stepIn a large pot, heat olive oil. Add onions and let soften, about five minutes. Add grated garlic and stir. Add potatoes, parsley root, and marjoram. Let sweat, about five more minutes.
Ask a question about this stepAdd enough stock to cover vegetables and 2 bay leaves. Bring to a boil and season. Reduce heat and allow to simmer until vegetables are soft, about 1 - 1 1/2 hours.
Ask a question about this stepRemove bay leaves if you can find them. Use a food mill, immersion blender, or blender to puree the vegetables.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
