Food & Wine USA - (01)January 2020

JANUARY 2020 35

Coconut-Creamed Swiss Chard

TOTAL 40 MIN; SERVES 4

Unsweetened coconut milk and refined
coconut oil combine to add richness to
this vegan Swiss chard side. Reducing the
coconut milk deepens its flavor and lends
a velvety texture that truly mimics dairy.

1 (15-oz.) can unsweetened coconut
milk, well shaken and stirred

4 qt. water

3 Tbsp. plus^1 / 4 tsp. kosher salt,
divided

1 (1-lb.) bunch Swiss chard

(^1) / (^4) cup finely chopped shallot
2 Tbsp. refined coconut oil
(^1) / 4 tsp. black pepper

1. Cook coconut milk in a large high-sided
   skillet over low, stirring occasionally, until
   reduced by half, about 30 minutes. Pour
   into a liquid measuring cup or small bowl;
   set aside. Wipe skillet clean.
   2. While coconut milk cooks, bring 4
   quarts water and 3 tablespoons salt to a
   boil in a large pot. Separate Swiss chard
   leaves from stems. Tear each leaf into 3 or
   4 pieces. Chop stems into^1 / 4 -inch pieces.
   3. Transfer stems to boiling water; cook
   until tender, about 5 minutes. Using a slot-
   ted spoon, transfer to a large bowl. Add
   leaves to boiling water; cook until bright
   green and almost tender, about 1 minute.
   Drain. Add leaves to stems in bowl.
   4. Add shallot and coconut oil to cleaned
   skillet; cook over medium-high, stirring
   often, until translucent, about 3 minutes.
   Add reduced coconut milk and Swiss
   chard stems and leaves; cook, stirring
   constantly, until mixture is warmed
   through and Swiss chard is coated, 2 to 3
   minutes. Stir in pepper and remaining^1 / 4
   teaspoon salt. Serve immediately.
   —ROCCO DISPIRITO
   MAKE AHEAD Coconut milk reduction can
   be made in advance and stored in an
   airtight container in refrigerator up to 1
   week.

Beet-and-Horseradish Tartare

with Fresh Carrot Sauce

PHOTO P. 33

ACTIVE 15 MIN; TOTAL 2 HR 15 MIN

SERVES 4

This crunchy vegetarian “tartare” of

shredded raw beets develops spicy depth

from the horseradish and Dijon, while the

carrot sauce enhances the beets’ natural

sweetness. Xanthan gum, available in

most grocery stores, allows the carrot

sauce to be thickened without cooking.

BEET TARTARE

2 medium-size red beets (about 1 lb.),

peeled

3 Tbsp. fresh lemon juice

1 Tbsp. prepared horseradish

11 / 2 tsp. Dijon mustard

11 /^2 tsp. Worcestershire sauce or soy

sauce

1 tsp. extra-virgin olive oil

(^1) / 4 cup chopped fresh flat-leaf parsley
CARROT SAUCE
1 cup refrigerated carrot juice (such
as Bolthouse Farms)
1 tsp. fresh lemon juice
(^1) / 2 tsp. Worcestershire sauce or soy
sauce
(^1) / (^4) tsp. coconut nectar (such as
Coconut Secret) or brown sugar
(^1) / 8 tsp. kosher salt
(^1) / 4 tsp. xanthan gum (optional)
ADDITIONAL INGREDIENT
4 dill sprigs, for garnish

1. Make the beet tartare: Grate beets on
   large holes of a box grater or using grating
   attachment on a food processor. Place in
   a large bowl; stir in lemon juice, horserad-
   ish, mustard, Worcestershire, and olive
   oil. Let stand at least 2 hours or up to
   overnight. Stir in parsley.


2. Make the carrot sauce: Whisk together
   carrot juice, lemon juice, Worcestershire,
   coconut nectar, salt, and, if using,
   xanthan gum in a bowl or measuring cup.


3. Spoon about 2 tablespoons carrot
   sauce onto each of 4 small rimmed plates,
   swirling plates to form a circular pool of
   carrot sauce. Top each plate with about^3 / 4
   cup beet tartare and 1 dill sprig.
   —ROCCO DISPIRITO
   MAKE AHEAD Beet tartare and carrot
   sauce can be refrigerated up to 1 week.