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        • Crunchy Bok Choy Slaw
        • Bok Choy, Carrot, and Apple Slaw
        • Gingery Stir-Fried Chicken and Bok Choy
        • Bok Choy Risotto with Coconut Milk
        • Turmeric Coconut Bok Choy
        • Indonesian Rice Bowl
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      • Chestnut Lasagna with Butternut Squash and Kale
      • Kale Salad with Buttermilk Dressing and Shaved Parmesan
    • Kohlrabi
      • Kohlrabi Recipe Contest
        • Kohlrabi Noodles with Tataki Cabbage or Kale
        • Kohlrabi Salad with Sesame Ginger Viniagrette
        • Crispy Apple and Kohlrabi Salad
        • Kohlrabi, Apple, and Beetroot Salad
        • Kohlrabi Home Fries
        • Roasted Kohlrabi with Parmesan
        • Kohlrabi Risotto
        • Mashed Kohlrabi and Potatoes
        • Knol Khol Poriyal
        • Kale and Kohlrabi Salad
        • Apple Kohlrabi Salad
        • Kohlrabi Zucchini Carrot Fritters with Herb Yogurt Sauce
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Snow's Bend Farm

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Chestnut Lasagna with Butternut Squash and Kale
From The Vegetarian Silver Spoon
Serves 4
 
2 cups chestnut flour
2 eggs
¼ cup plus 3 tablespoons extra virgin olive oil
10 ½ ounces peeled butternut, sliced 1/4 -inch thick
3 cloves garlic, smashed and peeled
10 ½ ounces kale
Scant ½ cup all-purpose flour
Scant 3 cups milk
Pinch of freshly grated nutmeg
6 tablespoons grated Parmesan cheese
Salt and black pepper
​
Preheat the oven to 350 degrees.

Sift the chestnut flour onto your work surface, form it into a mound, and make a well in the center.  Break the eggs into the well, add 1 tablespoon of the olive oil and a pinch of salt, then use a fork to gradually incorporate the eggs and oil into the flour until the dough comes together.  Knead the dough for a few minutes, then wrap it in plastic wrap and refrigerate for at least 30 minutes.

In a large bowl, combine the squash, garlic, 2 tablespoons of the oil, a pinch of salt, and some pepper and toss to coat the squash.  Spread the pumpkin (and the garlic) over a sheet pan, cover with foil, and bake for about 30 minutes, until the squash is tender.  Remove from the oven and discard the garlic; keep the oven on.

Bring a large pot of salted water to a boil.  Add the kale leaves and cook for 5 minutes.  Drain and let cool, then squeeze out any excess water and chop the kale.

In a medium saucepan, heat the remaining ¼ cup oil over medium heat.  Add the all-purpose flour and cook for a few seconds.  Whisking continuously, slowly pour in the milk.  Still whisking, cook the sauce for 7 to 8 minutes.  Whisk in the nutmeg, a pinch of salt, and some pepper, then stir in the kale.  Turn the heat off and stir in the Parmesan.

Bring a large pot of water to a boil.

On a lightly floured surface, roll out the dough into a thin sheet, then cut it into 2 ¾ x 6-inch rectangles.  Salt the boiling water, add the dough rectangles, and cook for 2 to 3 minutes.  Drain the noodles, then lay them flat on a sheet of parchment paper to dry.

Arrange a layer of noodles in a 9x13-inch baking dish.  Top with a layer of the bechamel sauce, then a layer of the pumpkin.  Repeat these layers, ending with a layer of pumpkin.  Bake for about 35 minutes.  Serve hot.

Snow's Bend Farm ~ Coker, Alabama ~ 205-394-3561
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  • Home
  • Our CSA
  • News from the Bend
  • Contact Us
  • Recipe Index
    • Beans
    • Beets
    • Bok Choy
      • Bok Choy Recipe Contest Entries
        • Bok Choy Kimchi Salad (Geotjeori)
        • Crunchy Bok Choy Slaw
        • Bok Choy, Carrot, and Apple Slaw
        • Gingery Stir-Fried Chicken and Bok Choy
        • Bok Choy Risotto with Coconut Milk
        • Turmeric Coconut Bok Choy
        • Indonesian Rice Bowl
    • Broccoli
    • Cabbage
    • Carrots
    • Collards
    • Cucumbers
    • Dill
    • Eggplant
    • Fava Beans
    • Fennel
    • Garlic Scapes
    • Ginger
    • Herbs
    • Kale
      • Chestnut Lasagna with Butternut Squash and Kale
      • Kale Salad with Buttermilk Dressing and Shaved Parmesan
    • Kohlrabi
      • Kohlrabi Recipe Contest
        • Kohlrabi Noodles with Tataki Cabbage or Kale
        • Kohlrabi Salad with Sesame Ginger Viniagrette
        • Crispy Apple and Kohlrabi Salad
        • Kohlrabi, Apple, and Beetroot Salad
        • Kohlrabi Home Fries
        • Roasted Kohlrabi with Parmesan
        • Kohlrabi Risotto
        • Mashed Kohlrabi and Potatoes
        • Knol Khol Poriyal
        • Kale and Kohlrabi Salad
        • Apple Kohlrabi Salad
        • Kohlrabi Zucchini Carrot Fritters with Herb Yogurt Sauce
    • Lemongrass
    • Mustard Greens
    • Napa Cabbage
    • Okra
    • Parsley
    • Peppers
    • Radishes
    • Rainbow Chard
    • Rapini
    • Roselle
    • Salad
    • Sorrel
    • Spring Onions
    • Strawberries
    • Summer Squash
    • Sweet Potato
    • Tomatoes
    • Cherry Tomatoes
    • Turnips
    • Winter Squash
      • Delicata
      • Kabocha
      • spaghetti squash
    • Watermelon
  • About Snow's Bend
    • Our Farm
    • virtual tour
  • Farm Tours
  • Summer Shade Lettuce Field Day