Page 46 - Flathead Beacon // 11.4.15

46
NOVEMBER 4, 2015 // FLATHEADBEACON.COM
Preserve the Tradition
Paul Naldrett
with his rst deer, a nice whitetail doe, at the Highway 2 check station on opening weekend of the big game season.
It’s better to take your child hunting than to go hunting for your child!
Sponsored by Flathead Wildlife, Inc. and Montana Fish, Wildlife and Parks
SIDE DISH FVCC CHEF MANDA HUDAK FALL SOUP
Paprika, sweet 1/2 Tsp.
Stock, Chicken 2 1/2 Qt.
Butternut squash, peeled, seeded, small
dice 1/2 Cup
Parsnips, peeled, half rounds 1/2 cup Sausage, ground, cooked 3/4 lbs. Lacinato kale or chard, cut in ribbons
1/2 cup
Fennel frond, plucked for garnish Salt and pepper
METHOD
1. Cook sausage over medium heat – do not brown. Pour o excess fat. Set aside.
2. Melt butter without browning. Add onions, leeks, celeriac and carrots, and sweat over medium heat until slightly softened.
3. Add bay leaf, fennel, cabbage, herbs, garlic and paprika, and cook over low heat for ve minutes.
3. Add stock, squash, parsnips and sau- sage, and cook until squash is tender.
4. Remove bay leaf. Quickly cool, and let sit overnight.
5. Reheat and season with salt and pep- per. Add kale at last minute for gar- nish with fresh fennel frond.
T
HIS SOUP CELEBRATES SOME of my favorite avors of the fall
season. All of these ingredients are at their best this time of year and available in local grocery stores. The recipe can only get better by adding your favorite fall ingredient, but the marriage of sausage, celeriac, cabbage and squash is a great avor base. I like to use Farm to Market hot ground sausage which is MSG free. Make this a day ahead to let the avors infuse overnight. Finish with the fresh kale ribbons and garnish with the fennel frond for a lovely aroma. Serve with your favorite bread and a crisp green salad and enjoy the delicious and health- ful avors of fall – Bon appetite!
INGREDIENTS
Butter 4 oz.
Yellow onions, small dice 1/2 cup Leeks, small dice 1/2 cup
Celeriac, peeled, small dice 1/2 cup Carrots, peeled, small dice 1/2 cup Bay Leaf 1 each
Fennel, peeled, thinly sliced 1/2 cup Cabbage, green, thinly sliced 1 cup Marjoram, dried 1/2 Tsp.
Oregano, dried 1/2 Tsp.
Garlic, fresh, minced 2 Tsp.
Manda Hudak is the Savory Chef Instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.
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