8 Luau Leaves
4 lamb shanks
4 medium hakurei turnips
2 preserve lemons cut in half
3 tablespoons cumin
2 teaspoons coriander
1 teaspoon ground ginger
Salt and pepper
Place the lamb and vegetables in a bowl, toss with spices, salt and pepper. Take the stem off 4 of the luau leaves. Trim the steam on 4. Place the leaves with trimmed leaves flat, place leaves with steam removed on top. Put equal amounts of the meat vegetable mixture in the middle of each leaf. Gather the leaves around the mixture and secure with kitchen twine around the steam. Place in a steamer basket over lots of water. Steam for five hours. Remove and untie.
This recipe courtesy Holly Hadsell – El Hajji and Les Dames d’Escoffier
Adapted from Traditional Portuguese Cooking by Maria de Lourdes Modesto
6 kale or cabbage leaves
1 bunch of turnip greens
1 slice small ham or 1 ham bone with meat attached
2 quarts of water
2 tablespoons olive oil
¼ cup of cornstarch
Salt and pepper to taste
Break up the kale or cabbage leaves and the turnip greens by hand.
Cook the small ham or the bone in about 2 quarts of water for the soup. When the ham is ready, remove the bones, flake the meat and add the vegetables and olive oil.
Meanwhile dissolve the cornstarch in a little cold water and add to the broth when the vegetables are almost ready.
Cook until thicken; salt and pepper to taste.
Note: You can substitute Ma’o Purplette Onions for the yellow onions in this recipe. This soup freezes well.
Yield: 4 Dinner Servings
4 Medium Turnips, Peeled and Large Dice
4 Medium Carrots, Peeled and Large Dice
4 Medium Parsnips, Peeled and Large Dice
4 Medium - Large Beets, Peeled and Large Dice
2 Large Yellow Onions, Large Dice
4 Tablespoons Pure Olive Oil
As Needed Kosher Salt
As Needed Ground Black Pepper
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme
4 - 6 Cups Organic Vegetable Stock
1. Preheat oven to 425°F. On a large non – stick or glass pan add vegetables, drizzle olive oil and sprinkle with 1 ½ tablespoons of salt and 2 teaspoons of pepper. Chop Rosemary and Thyme well and add. Toss well and spread out over pan.
2. Roast in oven for approximately 20 - 25 minutes or until a paring knife goes into each vegetable easily. Remove from the heat and allow to cool a bit.
3. Using a food processor, process the root vegetables in batches, adding just a bit of the vegetable stock if needed so that the processor can run smoothly. Add the puree to a medium sized pot over low heat.
4. Add the rest of the vegetable stock to that the puree so that it is now a soup consistency. Heat to a simmer and adjust the seasoning with salt and pepper to taste. Serve.
This recipe courtesy Chef Kathi Alice Saks and Les Dames d’Escoffier