802 Madness Bowl
Team: The Cougars
Host School: Crossett Brook Middle School
Age Group: Middle School
Ingredients
Local Ingredients:
7 ½ cup Whole Grain White Flour and a little extra to dust surface
¼ cup TBPS Butter
¼ cup Cloves Garlic, minced
2 cups Onions, diced
¼ cup Celeriac, diced
1 cup Parsnips, diced
1 cup Turnips, diced
1 cup Rutabaga, diced
5 cups Milk
3 cups Potatoes, diced
1 ¼ cup shredded Cheddar Cheese
1 cup Sour Cream
½ cup Parsley, fresh, minced
½ cup Scallions, fresh. Chopped
Other Ingredients:
2 TBPS white sugar
4 TBSP instant dry yeast
2 ½ cups warm water
2 TBPS Olive Oil
1 ½ tsp Salt
3 cups Vegetable Broth
½ tsp Black Pepper, grounded
A spray bottle with water
Preparation Instructions
Bread Bowl (any whole grain bread can be used to make the bowl, here is a simple, quick and easy recipe)
Combine sugar, yeast and water. Let it sit for a couple of minutes. Add 7 cups of flour, olive oil and 1 ½ tsp of salt and knead for 5 minutes. Cover and let it rise for 25 minutes.
Divide the dough into 6 lumps. Mold into 6 tight balls*. Place them on a greased baking sheet. Score the tops. Spray water (with a spray bottle) and allow rising for 10-15 minutes.
Place in a preheated oven at 350°F and bake for 25-30 minutes.
While the bread is rising and cooking prepare the soup.
In a deep hot pot melt butter. Add garlic, onions, celeriac, parsnip, turnip, and rutabaga. Cook until tender. Stir in ½ cup of flour and cook for 5 minutes. Add vegetable broth, milk and potatoes. Let it cook in a medium heat for 15 minutes or until vegetables are tender. Stir in 1 cup of cheese, sour cream, parsley, ¼ tsp of salt and black pepper. Continue cooking, stirring frequently, until cheese is melted.
Cut a circle on the top of the bread and pull the top part. Remove any extra unwanted dough.
Place the soup inside of the bread bowl. Top with remain cheese and scallions.
Serve hot!