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Recipe and Newsletter Archive
ROASTED ROOT VEGETABLES Because all of these vegetables vary so much in size, I'm giving the quantities in cups, measured once everything is cut in 1/2" dice.
2 cups diced rutabagasPeel and dice all the vegetables to a fairly uniform size, about 1/2" to 3/4". Toss the vegetables together in a large bowl with the olive oil, a couple teaspoons of salt, some pepper, and crumbled or chopped thyme and sage leaves. The amount of herbs depends on your taste, but if you're using fresh herbs, start with a scant tablespoon of each. Spread the vegetables over two or three shallow baking pans and roast them in a moderate oven, about 350°, for 1 1/2 to 2 hours, mixing them up a few times during the roasting. Put the hot vegetables back into the large bowl and toss them with the sherry and the vinegar. Taste them and adjust the salt and pepper if needed, then put the vegetables back in their pans and roast at 425° until they sizzle and develop dark spots here and there. Serve these just as they are with some plain rice or a pilaf, or use them as a basis for any number of wonderful dishes - soup, risotto, pasta, salad.... This makes about 6 to 8 cups of roasted vegetables. RISOTTO WITH ROASTED ROOT VEGETABLE and FRIED SAGE 1/2 onion, chopped garnish:In a large non-stick sauté pan, sauté the onion in the oil and butter until it is tanslucent. Meanwhile, heat the broth in another pot, and keep it warm. Add the rice to the sauté pan and stir it with the onion for a few minutes, then add the wine or sherry and stir again as it cooks away. Add about a cup of hot broth, lower the heat until the liquid just gently simmers, and stir the rice with a wooden spoon. As the broth is absorbed, add another cup or so, and keep stirring. When you've used about half the broth, stir in the roasted vegetables, and continue adding broth and stirring, just as before. Do this until the rice is al dente, meaning tender but still firm. You will use almost all the broth. Taste and add a pinch of salt or pepper if it is needed. A few minutes before the rice is ready, heat 4 or 5 tablespoons olive oil in a small sauté pan, and drop the sage leaves into it. As soon as they look golden and crisp - only a minute or two - lift them out with a slotted spoon, onto paper towels. Finish the risotto with a large handful of grated Parmesan and a last ladleful of hot broth. Give it a quick stir and before that last broth is quite absorbed, spoon the risotto into shallow bowls. Garnish each serving with a few crispy fried sage leaves, and pass additional grated cheese at the table. Serves 6. ROASTED ROOT VEGETABLE SOUP 1/4 cup barley or riceCombine the barley or rice in a soup pot with 1 1/2 cups water and a dash of salt, and simmer for 20 minutes. Add the broth and vegetables and continue simmering for about 20 minutes more for barley, and about 10 minutes for rice. Add a sprinkle of parsley or dill and serve. If you have leftover rice on hand, you can add of cup of cooked rice and skip the initial simmering period. Needless to say, this is a soup that can be varied endlessly - add mushrooms, use orzo or fideo noodles instead of the rice, add a dash of cream if you like. As long as your broth is delicate and savory, you can hardly go wrong. Serves 6 to 8. SPROUTED GARBANZO HUMMUS Hummus is a favorite appetizer at my house. A generous bowl of hummus served with pita triangles, a plate of crudités, a bowl of olives and some nice wine can take care of everyone for a long while as you cook dinner. And remember - all of this stuff makes great picnic food, too. 1/2 lb. sprouted garbanzo beansPut the garbanzos in a stainless steel pot with about 3 cups water and half a teaspoon salt. Bring to a boil, skim the foam off the top, then turn down the heat and simmer for about half an hour. Taste a garbanzo bean - it should be tender but not mushy. You can cook the beans longer, but it probably won't make any difference to their texture. Allow the beans to cool, then strain them in a colander, reserving the liquid. If you like you can run water over them, and rub them gently between your fingers to loosen the skins, which can be discarded, but this is not a necessary step. Pulse the garlic cloves in a food processor until they are minced, then add the garbanzos, tahini, 4 tablespoons lemon juice, the sesame oil, and a pinch of spicy paprika (I like Piment d'Espelette). Process briefly, then add 3 or 4 tablespoons of the reserved bean liquid and process again until very smooth. Taste the hummus and adjust the flavor with more lemon juice and more salt as needed. To serve, spoon the hummus into a shallow bowl and smooth the top, then drizzle it with some good olive oil. Serve a basket of lightly toasted or warmed pita bread triangles with it. I like to serve a platter of snap peas, endive leaves and red bell pepper strips as well.
Makes about 2 cups hummus.
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