Copyright images and text 2008, All Rights Reserved |
Recipes - Roots
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Rainbow Roots Roasted and Toasted
1 bag of Pete's Rainbow Roots (excuse the "plug", but you can also substitute 3 lbs of your
favorite beets, carrots, potatoes, parsnips and turnips)
4 T of good quality olive oil
4 cloves of garlic, chopped
1 medium onion, halved and sliced into thin wedges
Salt and Pepper to taste
balsamic vinegar
Heat your oven to 375 and lightly oil a large roasting pan (or a large cookie sheet with short
sides). If your pans are small, use two.*
Wash your roots and peel them if you must. Chop into 1-inch pieces (think bite-sized) and put
into a large bowl. Add the garlic, onions, olive oil, salt and pepper and toss to coat. Sprinkle on the
balsamic vinegar to taste. The vinegar adds a nice "sparkle" and slightly carmelizes the vegetables
as they roast.
Spread the roots in the pan (or pans) and roast in the oven for 20 minutes. Pull the pan out and
stir, shake and loosen the roots to minimize them sticking to the pan and pop them back in for
another 15 to 20 minutes until slightly crisp and fragrant. Serve hot out of the oven or cool to
room temperature. Serves 6 as a side dish.
*This helps the roots cook in the allotted time and allows them to crisp up a bit. If you only have
a smaller pan, no worries! Just allow more time for the roots to cook and stir them a couple of
times during the roasting.
1 bag of Pete's Rainbow Roots (excuse the "plug", but you can also substitute 3 lbs of your
favorite beets, carrots, potatoes, parsnips and turnips)
4 T of good quality olive oil
4 cloves of garlic, chopped
1 medium onion, halved and sliced into thin wedges
Salt and Pepper to taste
balsamic vinegar
Heat your oven to 375 and lightly oil a large roasting pan (or a large cookie sheet with short
sides). If your pans are small, use two.*
Wash your roots and peel them if you must. Chop into 1-inch pieces (think bite-sized) and put
into a large bowl. Add the garlic, onions, olive oil, salt and pepper and toss to coat. Sprinkle on the
balsamic vinegar to taste. The vinegar adds a nice "sparkle" and slightly carmelizes the vegetables
as they roast.
Spread the roots in the pan (or pans) and roast in the oven for 20 minutes. Pull the pan out and
stir, shake and loosen the roots to minimize them sticking to the pan and pop them back in for
another 15 to 20 minutes until slightly crisp and fragrant. Serve hot out of the oven or cool to
room temperature. Serves 6 as a side dish.
*This helps the roots cook in the allotted time and allows them to crisp up a bit. If you only have
a smaller pan, no worries! Just allow more time for the roots to cook and stir them a couple of
times during the roasting.
Ah! Rubenesque, ruby, riotous, roots do not get enough kudos and they are a fantastic,
versatile and very tasty group of vegetables that are readily available most, (if not all) of the
year, even here in the Northeast Kingdom of Vermont. Roasted in the oven, pureed in soups,
added to stews or grated raw for salads, root vegetables are the best.
versatile and very tasty group of vegetables that are readily available most, (if not all) of the
year, even here in the Northeast Kingdom of Vermont. Roasted in the oven, pureed in soups,
added to stews or grated raw for salads, root vegetables are the best.
Chicken and Root Vegetable Stew-From Bon Appetit Oct 2001
2 tablespoons olive oil
12 chicken thighs, well trimmed
2 cups chopped onions
6 garlic cloves, chopped
1 cup dry white wine
1/4 cup plus 2 tablespoons chopped fresh marjoram
Substitute any of the root vegetables below with the Rainbow Roots, just take out the beets and
save them for later.
2 large boiling potatoes, peeled, each cut into 12 pieces
3 large carrots, peeled, cut into 1/2-inch-thick rounds
2 large parsnips, peeled, cut into 1/2-inch-thick rounds
2 medium rutabagas, peeled, cut into 1 1/2-inch pieces
2 medium turnips, peeled, cut into 1 1/2-inch pieces
5 cups canned low-salt chicken broth
3/4 cup whipping cream
2 tablespoons cornstarch
Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook
until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour
off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until
golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and 1/4 cup marjoram and
simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over
chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken
is cooked through and vegetables are tender, about 30 minutes.
Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot
until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into
liquid in pot. Simmer until thickened to sauce consistency, about 5 minutes. Return chicken and
vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until
cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add remaining 2
tablespoons marjoram and serve.
Makes 6 servings.
2 tablespoons olive oil
12 chicken thighs, well trimmed
2 cups chopped onions
6 garlic cloves, chopped
1 cup dry white wine
1/4 cup plus 2 tablespoons chopped fresh marjoram
Substitute any of the root vegetables below with the Rainbow Roots, just take out the beets and
save them for later.
2 large boiling potatoes, peeled, each cut into 12 pieces
3 large carrots, peeled, cut into 1/2-inch-thick rounds
2 large parsnips, peeled, cut into 1/2-inch-thick rounds
2 medium rutabagas, peeled, cut into 1 1/2-inch pieces
2 medium turnips, peeled, cut into 1 1/2-inch pieces
5 cups canned low-salt chicken broth
3/4 cup whipping cream
2 tablespoons cornstarch
Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook
until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour
off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until
golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and 1/4 cup marjoram and
simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over
chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken
is cooked through and vegetables are tender, about 30 minutes.
Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot
until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into
liquid in pot. Simmer until thickened to sauce consistency, about 5 minutes. Return chicken and
vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until
cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add remaining 2
tablespoons marjoram and serve.
Makes 6 servings.
Parsnip-Potato Cake
-A food processor makes very quick work of finely shredding the
veggies. If not handy, then use a box grater to shred the potatoes and
parsnips.
1 lb yukon gold or other starchy potato, peel if skin is thick
1 lb parsnips, peeled
1 med. alisa craig onion (lends a very nice sweetness to this recipe),
but into eighths
2 large eggs, lightly beaten
2 medium leeks, well washed, white and pale green parts thinly sliced
2 cloves garlic, crushed
1 tsp fresh thyme or rosemary, minced
1 1/2 tsp salt
Freshly ground black pepper
2 tbl sunflower or olive oil
Sour cream, creme fraiche or a dollop of plain yogurt for garnish
1. Preheat oven to 400.
2. Meanwhile, grate the potates and set aside in a large bowl.
3. Grate the parsnips, either by hand or with a food processor and a
shredding disk. Mince the onion, leeks and garlic together or refit
the processor with a metal blade and process with the parsnips.
4. Add the parsnip mixture to the bowl of grated potatoes and toss.
Add the eggs, herbs, salt, and pepper and mix (preferably with your
hands) until evenly combined.
5. Heat 1 T of the oil in a 10-inch ovenproof skillet (well seasoned
iron pan works great here), until the oil shimmers over medium heat.
6. Scrape the potato-parsnip mixture into the pan, pressing and
spreading it with a spatula or wooden spoon. Cook until the bottom is
golden brown, 6 to 8 minutes. Slide onto a plate, then invert it onto
a second plate.
7. Briefly heat remaining oil in empty pan and slide cake, browned
side up, back into the pan and use the spatula to smooth out any
cracks. Cook until golden brown, about 5 to 6 minutes.
8. Transfer skillet into the hot oven and bake 10 minutes to ensure it
is cooked through.
9. Cut the cake into wedges and serve immediately, passing the chosen
garnish at the table.
-A food processor makes very quick work of finely shredding the
veggies. If not handy, then use a box grater to shred the potatoes and
parsnips.
1 lb yukon gold or other starchy potato, peel if skin is thick
1 lb parsnips, peeled
1 med. alisa craig onion (lends a very nice sweetness to this recipe),
but into eighths
2 large eggs, lightly beaten
2 medium leeks, well washed, white and pale green parts thinly sliced
2 cloves garlic, crushed
1 tsp fresh thyme or rosemary, minced
1 1/2 tsp salt
Freshly ground black pepper
2 tbl sunflower or olive oil
Sour cream, creme fraiche or a dollop of plain yogurt for garnish
1. Preheat oven to 400.
2. Meanwhile, grate the potates and set aside in a large bowl.
3. Grate the parsnips, either by hand or with a food processor and a
shredding disk. Mince the onion, leeks and garlic together or refit
the processor with a metal blade and process with the parsnips.
4. Add the parsnip mixture to the bowl of grated potatoes and toss.
Add the eggs, herbs, salt, and pepper and mix (preferably with your
hands) until evenly combined.
5. Heat 1 T of the oil in a 10-inch ovenproof skillet (well seasoned
iron pan works great here), until the oil shimmers over medium heat.
6. Scrape the potato-parsnip mixture into the pan, pressing and
spreading it with a spatula or wooden spoon. Cook until the bottom is
golden brown, 6 to 8 minutes. Slide onto a plate, then invert it onto
a second plate.
7. Briefly heat remaining oil in empty pan and slide cake, browned
side up, back into the pan and use the spatula to smooth out any
cracks. Cook until golden brown, about 5 to 6 minutes.
8. Transfer skillet into the hot oven and bake 10 minutes to ensure it
is cooked through.
9. Cut the cake into wedges and serve immediately, passing the chosen
garnish at the table.