Fall Vegetable Recipes

September 16, 2009 | By Admin In Vegetables |

Here are four vegetable recipes to use your garden harvest including baked squash, browned sweet potatoes, turnips in cream sauce, and fried eggplant fritters.

Baked Squash

Cut Hubbard squash in pieces for serving. Remove seeds and stringy portion. Put 1/2 teaspoon molasses in each portion and sprinkle with salt and pepper.

Bake at 350 degrees until tender. Put a piece of butter on each portion and serve in the shell.

Browned Sweet Potatoes

Boil sweet potatoes. Remove skins and cut lengthwise in 1/2 inch slices. Cool. Dip each slice in melted butter, sprinkle with salt, pepper, and thickly with brown sugar. Lay in a well-greased baking dish. Bake at 350 degrees until just brown.

Turnips in Cream Sauce

Wash, pare, and cut purple-top turnips in 1/4 inch cubes. Cook in boiling, salted water until tender – about 40 minutes to 1 hour. Drain well and reheat in cream sauce. (recipe below)

Cream Sauce

2 tablespoons shortening
2 1/2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups hot thin cream

Melt shortening in a saucepan. Add flour, salt, and pepper. Stir to a smooth paste and pour on slowly hot cream, stirring constantly. Beat with a wire whip until smooth and glossy.

Fried Eggplant Fritters

Pare a medium-sized eggplant. Cut in 1/4 inch slices and soak in cold salt water overnight. Drain and cover with cold water one hour, drain again and dry between paper towels. Sprinkle with salt and pepper. Dip in fritter batter (below) and fry in deep, hot shortening.

Fritter Batter

1 cup flour
1/2 teaspoon salt
Dash of pepper
2/3 cup milk
2 eggs, well-beaten
2 teaspoons olive oil

Mix and sift flour, salt, and pepper. Add milk slowly, stirring until batter is smooth. Add olive oil and well beaten eggs.