The first snowfall of the year always seems to take me by suprise, but this icy rose looked even more shocked than I was when big fluffy flakes filled the sky around 11am this morning.
Never fear, little rose. I have a winter-friendly comfort food recipe ready and waiting to perk you up and get you excited for (or at the very least resigned to) the chilly months to come.
This recipe is inspired by the time I spent living in the Netherlands. Dutch food is often very simple – consisting of potatoes, greens and some kind of protein (usually pork) that is flavoured with some combination of vinegar, mustard or kraut. Perhaps one day I’ll post one of the more “authentic” Dutch recipes I still cook up once and a while…but for today I’ll just pass along the Dutch inspired meal I whipped up this evening.
Dijon Chicken (or Tofu) & Greens with Rutabega Mash
- Peel, cube & steam for approximately 10 minutes or until tender
- Mash with 1/2 cup almond milk, 1/2 cup vegetable broth, 1 tbsp coconut oil/butter/earth balance, salt and pepper
Dijon Chicken (or Tofu) & Greens
Sear and Steam Technique
- This is not so much a recipe as a preparation method. I like to sear my protein and steam my veggies in the same pan to save time and dishes. Its also a great way to infuse the whole dish with slow-cooked flavour without the time commitment!
- Slice chicken breast or tofu into 2 inch slices (1 serving of either will make about 4 slices)
- Coat your protein in salt, pepper, paprika and creamy dijon mustard. Allow to marinate if possible.
- Add a small drizzle of oil or cooking spray to a non-stick skillet bring to medium-high heat.
- Add chicken or tofu to the heated pan and sear until browned on all sides but not yet cooked through (2-3 min/side).
- Add 1/4 cup onions and 2 cloves minced garlic to the pan and cook an additional 2 minutes until fragrant.
- Add in a few handfuls of greens (collards, chard or kale would work nicely) along with 1 bay leaf, 1/4 cup apple cider vinegar and 1/2 cup veggie broth. Cover pan and reduce heat to simmer. Steam for a few more minutes to cook the greens and finish your protein while infusing flavour.
- Use kitchen tongs to remove greens from the pan. Toss just the greens together with a scoop of the cooking liquid and an additional spoonful of dijon.
- Serve greens on top of rutabega mash with chicken on top and a side of your favourite saurkraut (I use an apple cider vinegar variety common in Dutch cooking)
So good. Already looking forward to the leftovers! 😉
How are you feeling about the transition to root veggies & savoury winter eats?