Cider-glazed roots with cinnamon walnuts

Posted by on Mar 16, 2014 in

3 pounds assorted root vegetables, peeled and cut into 1-inch pieces 1 cup apple cider 1/4 cup dark brown sugar 1/2 tsp salt, plus more to taste 1/4 tsp freshly ground pepper 1/2 cup chopped walnuts 1 tbsp butter 1/8 tsp ground cinnamon Preheat oven to 400°F.  If using parsnips, quarter lengthwise and remove the […]

Roasted butternut squash

Posted by on Jan 19, 2014 in

Preheat oven to 400 degrees. Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic. We enjoy a medley of the aforementioned vegetables together.

Rutabaga carrot coleslaw with buttermilk garlic dressing

Posted by on Jan 19, 2014 in

1 large or 2 medium rutabagas (about 1 pound) 4 tablespoons chopped fresh parsley 1 large carrot (about 1/4 pound) salt and pepper to taste 6-8 tablespoons Buttermilk Garlic dressing Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining […]

Carrot dill soup

Posted by on Jan 19, 2014 in

3 tablespoons butter 1 1/2 pounds carrots, peeled and sliced 1/2 cup chopped onion 6 cups chicken or vegetable stock 1 bay leaf; 1 teaspoon sugar 1/2 teaspoon freshly grated or ground nutmeg 1 tablespoon chopped dill, or more to taste salt and pepper to taste Sauté carrots and onions in butter over medium flame. Add […]

Rosy coleslaw with apple and onion

Posted by on Jan 19, 2014 in

4 cups shredded red cabbage 1 tablespoon sorghum syrup or maple syrup 1/2 cup shredded or chopped carrot 1 tablespoon olive oil 4 tablespoons finely chopped onion 1 large tart apple, peeled and finely chopped 2 tablespoons fresh lemon juice salt and pepper Toss all ingredients except salt and pepper. Chill 30 minutes, season to […]