Sunday, March 14, 2010

Root Vegetables


We’re approaching spring, I’ve seen crocuses to prove it! I do think it feels wintery, however. Root Vegetables are a winter staple. If you get some great ones, they'll have the greens in tact, like the beets to the right. Radish, turnip and beet greens can all be sautéed with olive oil + garlic, sprinkled with sea salt and served with a squeeze of lemon on a piece of crusty bread. Radish and Butter Sandwiches.


What is a Root Vegetable & How do I Choose One?
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Roasted Root Vegetables (pictured above in a salad with a poached egg)
Serves 4 as a side dish
These simple vegetables can be served at room temperature with a salad or mixed with 2 cups cooked quinoa (pronounced: keen-wah) for a great side. Don’t limit yourself to using only these root vegetables, you can substitute beets, carrots or Jerusalem artichokes.

¾ teaspoon flakey maldon sea salt
1 sprig rosemary, roughly chopped(1 ½ t)
1 medium potato, cut in 3/4 inch pieces
1 medium turnip, peeled and cut in ¾ inch pieces
1 medum celeriac, peeled and cut in ¾ inch pieces
1 parsnip, peeled and cut in ¾ inch pieces
1 small onion, sliced
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar

Heat oven to 375 degrees. Place all the ingredients except the vinegar on a sheetpan with sides and use clean hands to toss them all together. Once everything is well coated in oil and rosemary bits, spread the mixture in an even layer. Roast for about 1 hour, until the vegetables are cooked through and golden brown at the edges and on the bottom. Toss with vinegar, adjust salt and pepper to taste.


Roasted Root Vegetables with Quinoa

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