Tuesday, February 7, 2017
Blue Apron: Sunchoke and Egg Noodle Casserole
I’m so excited to share my first experience with Blue Apron with you all.
I’m a great cook, don’t get me wrong… but at this point in my life I’m not a huge cook because it’s just me, I’m on the go a lot, and there are so many options at places like Trader Joes and Whole Foods that allow me to just grab something cheap, quick, and usually on the go.
BUT one of my dear friends uses Blue Apron a lot for her and her husband and raves about it. Every once in a while she receives the perk of being able to send a week of free dinners out to 3 different friends as a way for the company to get new customers.
So, when she basically offered me a free week of groceries I jumped on the opportunity.
It was super easy to follow the recipe because everything came packaged in perfect portions and already measured out.
The first step was to do the prep:
- Preheat the oven to 450
- Peel and chop the Sunchoke
- Grate the Fontina Cheese (I don't have a cheese grater so I chopped it)
- Chop up the Shallot
- De-stem and chop the Kale
-Turn on water to Boil
After the water boiled I added the Egg Noodles to cook (only took about 5-6 minutes to boil)
I drained the water (saving ½ of the cooking water for later), rinsed the noodles, and put them aside.
The next couple of steps definitely had me multitasking to make both the sauce and cook up the veggies at the same time.
I added a bit of olive oil to a skillet and started cooking the Sunchoke.
After about 4-6 minutes I added the shallot and kale to the cooked Sunchoke along with a bit of water to cook down the kale. I let that simmer while….
I added the 2 tablespoons of flour provided and the provided spice pack to the 2 tablespoons of butter provided (melted) and whisked them together to make a rue.
I then added the ¾ cup of whole milk provided and whisked them together until thick.
At that point I added the grated Fontina cheese and the set aside noddle water until all was melted and blended.
Following that all you do is combine all of the ingredients to a casserole dish (the noodles, veggie mixture, and sauce) and back for 10-12 minutes in the oven until golden brown on top.
A few recommendations:
- Make sure to really clean the kale and the Sunchoke so there is no gritty texture in your casserole.
- Avoid sautéing the veggies and making the sauce at the same time. I recommend first cooking the veggies and putting them aside (they will get hot again in the oven) and THEN making the sauce as the final step. This avoids rushing and not paying attention because you are focused on too many things.
- They suggested pairing with a White Wine, so I chose a Sauvignon Blanc, which was DELISH with the dish.