Thursday, January 31, 2008

Root Vegetables YUM!

The local markets have a great selection of root vegetables now that are perfect for roasting.

Roasted Root Vegetables

All seasonal root vegetables roast up beautifully and get sweeter as they cook.
Celery root

Wash, peel if needed and dice all vegetables so they are about the same size. I like to call it bite size or 1 1/2 inch cubes.
Coat a large bowl with olive oil, salt and pepper. Toss vegetables adding more oil if needed to get everything coated. Place foil on a baking sheet and coat it with spray oil. Turn out vegetables on to the pan and roast at 425F for 15-20 minutes.
To add extra flavor add a couple of cloves of garlic and a sliced red onion.
Serve as a side dish or steam some brown rice and top your bowl of rice with some roasted vegetables, diced tofu or cooked chicken.

Left over vegetables can be made into a tasty soup by simply pureeing the vegetable in a pot with a stick blender adding vegetable stock to get to the consistency your prefer. Heat on a low flame until warmed through adjust seasoning, and serve with some fresh crotons.

Crotons can be made by taking some bread, cutting it into bite size pieces, tossing in a bowl with olive oil, minced garlic, salt and pepper, and herbs of your choice. Place on a baking try lined with foil and prepared with spray oil. Bake in the oven or toaster oven on 425F for 5-7 minutes.

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