Reprinted from the NYT
INGREDIENTS 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc. 1/4 cup olive oil Salt and black pepper Chopped rosemary, thyme or parsley, plus more for garnish PREPARATION 1.Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a […]
Reprinted from the NYT
- 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
- 1/4 cup olive oil
- Salt and black pepper
- Chopped rosemary, thyme or parsley, plus more for garnish
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
-Half, seed, and peel 1 winter squash–or other winter squash–with a sharp knife (the skin is actually not too hard to peel if your knife is good). Cut squash into 1/4 inch chunks. Similarly, carefully peel and chop 1 celery root into 1/4 chunks. Set aside. -Heat a large pot over medium heat with […]
2 pounds parsnips One and a half tablespoons peanut oil 1 teaspoon salt half cup water 2 tablespoons maple syrup one and a half tablespoons balsamic vinegar 1 tablespoon cider vinegar Heat oven to 400. Wash parsnips and peel off rough parts. Cut a few inches off the thick end and half or quarter this […]
1 pound Carrots 1 garlic clove 2 limes, grate zest and juice them 2 tablespoons chopped scallion ½ teaspoon red pepper, cayenne or fresh jalapeno 1 teaspoon cumin seeds, toasted briefly in a hot skillet and ground or chopped 1 teaspoon coriander seeds, toasted briefly in a hot skillet and ground or chopped One third […]
2 cups dried Hijiki, Arame, or any other not flat seaweed varieties (ask at your local health food store) Soy Sauce or tamari 2 Tablespoon dark sesame oil 2 tablespoons Grated fresh ginger 3-4 medium Carrots, julienned or run through a grater so that they end up coarse Salt Toasted sesame seeds Follow the direction […]
2 Tablespoons butter or nutty oil 3 medium parsnips, washed and cut diagonally across the root into 1 inch pieces 1 Tablespoon honey or maple Pinch of cayenne or a dash of hot sauce Salt and Pepper Heat oven to 375. Melt butter in a medium saucepan or skillet that will also fit your cut […]
Creamy Coleslaw 1 pound of cabbage (about ½ to ¾ of a head) Shredded or finely chopped (quarter first, then core and lay the quarter flat to chop) 2 carrots, grated and unpeeled 2 teaspoons kosher salt or 1 teaspoon table salt ½ small onion, minced ½ cup mayonnaise 2 Tablespoons rice wine vinegar black […]
This is a basic soup that can be complemented with several flavors to keep everyone interested. Try the following additions: Sautéed, shaved ginger Roasted peanuts Caramelized onion Roasted red pepper 2 Tablespoons butter, olive oil, or a mixture 1 Onion, sliced thin 1 lb. Carrots, sliced thin 1 Bay leaf 2 Tablespoons chopped parsley 3 […]
It’s easy to make your own broth to use in cooking or as the basis for soups. It’s healthier, too, than buying canned broth, since you can control the amount of salt you add and can remove fat from the stock after cooking. Use stewing chickens, chicken backs, or the leftover carcass from a roast […]
2 cups chopped onion 1 cup chopped celery 1 cup chopped carrot 2 table spoons butter salt and fresh pepper fresh herbs coarsely chopped parsley, thyme, and marjoram and favorites. Heat a large skillet of sauteed pan over medium heat. Once hot, add butter. Once melted add remaining ingredients and sauteed gently over medium heat […]