Crisper Drawer Cleanout Root Roast

Crisper Drawer Cleanout Root Roast

9 tablespoons extra-virgin olive oil
2 tablespoons plus
1 1/2 teaspoons chopped fresh thyme
2 tablespoons plus
1 1/2 teaspoons chopped fresh marjoram
16 cups veggies, rutabagas, turnips, beets, celeriac, carrots, butternut squash, peeled and cut into 1/2-inch to 3/4-inch cubes
2 medium-size onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
3 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Fresh parsley sprigs

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add cubed veggies and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.

Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.

Roasted Carrots, Potatoes, and Shallots

Roasted Carrots, Potatoes, and Shallots

1 pound red potatoes , cut into 3/4-inch dice
2 tablespoons olive oil
1/2 teaspoon table salt
1 pound carrots diced into 3/4-inch cubes
3-5 shallots (about 6 ounces), peeled and cut in half lengh-wise

Heat oven to 425 degrees. Place potatoes in broiler pan bottom, add 1 tablespoon olive oil and 1/2 teaspoon salt; toss to coat. Arrange potatoes so cut sides face down, cover pan with aluminum foil, and roast 20 minutes.

Remove foil. Add carrots, shallots, remaining 1 tablespoon olive oil, and 1/2 teaspoon salt to potatoes. Toss to mix all ingredients together (it’s OK if potatoes are not facing down), spread in single layer, and increase oven temperature to 475 degrees. Roast for 12 minutes. Shake pan to toss vegetables; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.

Sauteed Sugar Snap Peas with Carrots and Honey Glaze

Sauteed Sugar Snap Peas with Carrots and Honey Glaze

1/2–1 pound sugar snap peas, strings and stems removed
2 medium carrots, peeled, cut into thirds and sliced lengthwise into quarters so that the slices are about the same size as the peas
2 tablespoons butter
1 tablespoon honey
Freshly ground black pepper

Place the carrots in a steamer basket set over 1 1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes. Drain the carrots in a colander.

Melt the butter in a large skillet over medium heat. Add the sugar snap peas; cook, stirring frequently, for 5 minutes. Add the carrots. Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes. Add the honey and cook for 1 more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey. Remove the skillet from heat. Season generously with pepper.

Ham and Cabbage Stew

Ham and Cabbage Stew

1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 pound ham steak, cubed
1/2 medium head cabbage, chopped
1 cup water
2 large potatoes, sliced thick
3 carrots, chopped
1 celeriac, chopped
1/2 teaspoon caraway seed
1/2 teaspoon paprika
Salt and black pepper to taste
3 cups firmly packed greens, such as spinach or chard

Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.

Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

Oven-Steamed Carrot and Leek Chunks

Oven-Steamed Carrot and Leek Chunks

2 tablespoons olive oil
2 medium leeks
4 medium carrots, peeled and cut into 1-inch diagonals
1/4 pound white mushrooms, minced very fine
1/2 teaspoon thyme
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon pepper

Preheat the oven to 400°F. Cut four 12-inch lengths of aluminum foil. Spread 1 teaspoon oil on each to coat half. Trim off roots and dark green leaf tops from leeks. Slice lengthwise toward leaf tips to halve each leek. Plunge up and down in a sinkful of water, opening up the layers to slosh clean, then examine each down to the base. Repeat until soil-free. Lay cut side down and slice across into 1-inch lengths. Divide evenly among foil squares, arranging on the oiled part.

Distribute the carrots among the leeks. Toss the mushrooms with thyme, sugar, salt and pepper. Add remaining oil and mix well. Divide evenly over the vegetables. Fold over foil and form half-moon packets, crimping edges tightly, as if making turnovers. Set packets on baking sheet and bake in center of oven 20 minutes, or until tender. Serve hot.

Roasted Carrot and Tomato Soup with Basil

Roasted Carrot and Tomato Soup with Basil

Nonstick vegetable oil spray
1 large onion, thinly sliced
2 pounds tomatoes, quartered (3 medium tomatoes)
1 pound carrots, peeled, cut into 1/2-inch-thick rounds
2 garlic cloves, unpeeled
1 tablespoon olive oil
2 1/2 cups chicken stock
2 3/4 cups (about) low-fat (1%) milk
1/2 cup thinly sliced fresh basil

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).

Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

Carrot and Beet Salad with Ginger Vinaigrette

Carrot and Beet Salad with Ginger Vinaigrette

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
beet tops, washed thoroughly, for garnish if desired

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with beet tops.

Herbed Carrot and Leek Chunks, Oven-Steamed

Herbed Carrot and Leek Chunks, Oven-Steamed

You could also do these on the grill if you keep them good and hot but not on direct heat.

2 Tbs. olive oil
2 medium leeks
4 medium carrots
1/4 pound white button mushrooms
1/2 tsp. fresh thyme (or dried)
1/2 tsp. sugar
1/2 tsp. kosher salt
1/8 tsp. pepper

Preheat oven to 400°. Cut four 12-inch lengths of aluminum foil. Spread 1 tsp oil on each to coat half.

Trim off roots and dark green leaf tops from leeks. Slice lengthwise toward leaf tips to halve each leek. Plunge up and down in a sinkful of water, opening up the layers to slosh clean, then examine each down to the base. Repeat until soil-free. Lay cut side down and slice across into 1-inch lengths. Divide evenly among foil squares, arranging on the oiled part.

Peel carrots; cut into 1-inch diagonal slices. Distribute among the leeks. Mince mushrooms very fine. Toss with thyme, sugar, salt, and pepper. Add remaining 2 tsp. oil and mix well. Divide evenly over the vegeta- bles. Fold over foil and form half-moon packets, crimp- ing edges tightly, as if making turnovers. Set packets on baking sheet and bake in center of oven 20 minutes or until tender. Serve hot.

Soba Salad with Carrot and Zucchini

Soba Salad with Carrot and Zucchini

3 to 4 tablespoons fresh lime juice
6 tablespoons soy sauce
1 1/2 tablespoons finely minced peeled fresh ginger
1 1/2 teaspoons sugar
1/4 cup vegetable oil
1/2 lb soba noodles, freshly cooked to tender, rinsed under cold water, and drained
3 carrots, cut into 1/8-inch matchsticks
2 medium zucchini, cut into 1/8-inch matchsticks
1 bunch scallions, thinly sliced crosswise

Whisk together lime juice, soy sauce, ginger, sugar and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.

Coleslaw with Buttermilk Dressing

Coleslaw with Buttermilk Dressing

1 pound green cabbage (about 1/2 head) shredded fine or chopped
1 medium carrot
1/2 c. buttermilk
2 T. mayonnaise
2 T. Sour cream
1 small shallot, minced
2 T. minced fresh parsley
1/2 t. cider vinegar
1/4 t. Dijon mustard
1/2 t. sugar
1/8 t. black pepper

Toss the shredded cabbage and 1 teaspoon salt in a col- ander or large mesh strainer set over a medium bowl. Let stand until the cabbage wilts, at least one hour or up to 4 hours. Rinse the cabbage under cold running water. Press, but do not squeeze to drain; pat dry with paper towels. Combine the wilted cabbage and the car- rot in a large bowl.

Stir the buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, mustard, sugar, 1/4 t. salt and the pep- per in a small bowl. Pour the buttermilk dressing over the wilted cabbage and refrigerate, covered, until ready to serve.

Potato, Carrot And Parsnip Soup

Potato, Carrot And Parsnip Soup

1/4 cup butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peel, cut into 1/2-inch pieces (about 2 c.)
4 parsnips, peel, cut into 1/2-inch pieces (about 1 c.)
2 14 1/2 ounce cans (or more) low-salt chicken broth
3 lg carola potatoes, cut into 1/2-inch pieces (about 2 1/2 c.)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups half and half
1/4 cup Sherry

Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. Serve.

Butternut Squash And Carrot Puree With Maple Syrup

Butternut Squash And Carrot Puree With Maple Syrup

4 tablespoons (1/4 stick) butter
1 onion, chopped
3 carrots, peeled, thinly sliced
1 3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 cup fresh orange juice
3 tablespoons pure maple syrup

Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)

Winter Vegetable Pot Pie

Winter Vegetable Pot Pie

Here’s a favorite of mine from Deborah Madison. It’s a lot of work but it’s worth it. A great dish for Sunday dinner. The recipe calls for frozen puff pastry but I usually make a spelt pie crust for it, since we always have those ingredients around, and because Iris is allergic to wheat. I also make it like a pie, with a crust on the bottom and the top. This recipe just calls for a puff pastry lid.

1 sheet frozen puff pastry, thawed
2 cups Bechamel with herbs
1 1/2 lbs. butternut squash, peel and cut into 1-inch cubes
Flour for dredging
2 T. olive oil
2 T. butter
16 shallots or boiling onions, peeled and left whole
1 small celery root (celeriac)
Juice of 1 lemon
3 parsnips, peeled and diced
2 turnips, peeled and cut into wedges
5 carrots, cut into 2-inch lengths
salt and pepper
4 thyme sprigs
1/2 c. cream or milk
1 egg, beaten

If you don’t know how to make the béchamel it’s quite simple. Melt 3 1/2 T. of butter in a saucepan, add 3 1/2 T. of flour and cook it for 2 minutes. Whisk in 2 c. milk and bring almost to a boil while stirring. Reduce heat to low and continue to cook for 25 minutes while stirring occasionally. Add any herbs you like, parsley, thyme, etc.

Choose a 2 quart soufflé or gratin dish (I use a 12″ cast iron frying pan for the rustic feel). Roll out the pastry between 1/8 and 1/4 inch thick and cut it to fit the dish. Refrigerate the pastry until needed.

Toss the squash in flour, letting the excess fall away. Heat the oil and butter in a large skillet and add the squash and shallots. Saute over medium heat until browned and tender, 20 to 30 minutes, stirring occasionally so that they color evenly. Transfer to the baking dish.

Peel the celeriac, dice it into 1-inch cubes, and put them in the bowl with the juice plus water to cover. Parboil the remaining vegetables in salted water until tender but still a little firm. Drain, then parboil the celery root for 1 minute. Combine all the vegetables, season with salt and pepper and transfer the stew to the dish. Tuck in the thyme sprigs. Mix the béchamel and cream and pour it over the vegetables, allowing the sauce to fall between the cracks. Preheat the oven to 425. Remove the pastry from the refrigerator and lay it on top of the vegetables. Brush the top with egg. Bake for 12 minutes, then lower the heat to 350 and continue baking until the crust is golden and puffed and the sauce is bubbling, 15 to 20 minutes more. Let settle for a few minutes and serve.

Caramelized Carrot and Garlic Puree

Here’s an approximate recipe for a dish my wife made last weekend which we promptly ate up as a snack.

Caramelized carrot and garlic puree

3 c. carrots, peeled, halved and cut into _ inch chunks
4-6 cloves of garlic, peeled
1/2 c. olive oil
salt to taste

Preheat the oven to 375. Spread the carrots onto a cookie sheet that has an edge around it. Drizzle the olive oil over the carrots evenly, stirring with your hand or a wooden spoon to make sure that they are coated in oil. Roast the carrots in the oven for 15-20 minutes and then add the garlic cloves. Give the whole thing a stir and put it back in the oven for another 15-20 minutes until the carrots are well cooked and beginning to brown, but not burn. They should be a step or two beyond tender. When done transfer to a food processor and puree, add salt to taste and additional olive oil if needed to make a smooth puree.

This is a rich, delicious spread for bread and crackers, a dip for other vegetables, or added to other recipes to add sweetness and flavor. I used it in place of mayonnaise on a sandwich and it was excellent.

Butternut Squash Soup Portuguese Style

Butternut Squash Soup Portuguese Style
From Twelve Months of Monastery Soups by Brother Victor-Antoine D’Avila-Latourrette

4-6 T olive oil
3 onions, chopped
5 garlic cloves, minced
2 butternut squash, peeled, halved, seeded and cut into chunks
1 potato, peeled and cubed
1 carrot, peeled and sliced
7 c vegetable or chicken stock
salt and pepper to taste
1/3 cup freshly minced parsley
fresh thyme leaves as garnish

Sauté onions and garlic in olive oil in a large soup pot over low heat for 3 to 5 min. Turn off heat, cover the pot, and let the onion-garlic mixture steam for 15 min.

Add the squash, potato and carrot and stir the mixture well. Pour the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 min.

Add the seasonings and parsley, stir well, cover the pot, and continue simmering for another 15 min.

Blend half or all of the soup in a blender and return to the original but clean pot. Reheat the soup over low heat, but do not let it come to a boil. Serve hot and sprinkle fresh thyme leaves on top of each serving as garnish.

Carrot Ginger Lemon Soup

Carrot Ginger Lemon Soup

1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 c.)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot. If you like spicy you could add some cayenne to this to offset the sweet carrots.

Carrot Rapee

Carrot Rapee

1 lb. carrots, peeled and finely shredded or julienned
1/4 cup fresh orange juice
1/4 cup balsamic vinegar
1/4 t. salt
1 T. Dijon mustard
1 T. chopped fresh ginger
2 T. canola oil
1/4 cup chopped fresh Italian parsley
1 cup currants

Place the carrots in a colander to drain for 15-30 min. In a small mixing bowl, whisk together the juice, vinegar, salt, mustard and ginger. Then whisk in the oil. Transfer the carrots to a bowl and toss with the dressing. Add the parsley and currants and toss well again. Chill until ready to serve.

Cabbage, Fennel and Carrot Slaw

Cabbage, Fennel and Carrot Slaw

Make the slaw and chill it up to two hours before serving. It is best cold.

1 small cabbage, quartered, cored, very thinly sliced (about 18 cups)
2 or 3 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)
1 small onion, thinly sliced
2 medium carrots, peeled, coarsely shredded
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce

Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.

 

Cole Slaw

Here’s a quick and easy cole slaw, best made the day before serving as it’s flavor improves overnight. Add more vinegar for more zing. A little dill gives a fresh flavor that most cole slaws lack.

Cole Slaw

1 Granny Smith apple
1 medium green or savoy cabbage, halved lengthwise and sliced very thin (about 8 cups)
2 carrots, shredded fine

Dressing:
1/2 cup mayonnaise
1 tablespoon honey
2 teaspoons cider vinegar
1/2 teaspoon salt
1 teaspoon freshly chopped dill

In a large bowl, whisk together dressing ingredients.
Shred apple coarse and add to dressing with cabbage and carrots. Toss cole slaw well. Serve with a little dill sprinkled over the top.

Bright Green Spinach and Pea Soup

Bright Green Spinach and Pea Soup

2 T. butter or olive oil
2 bunches scallions, coarsely chopped
1 small onion, thinly sliced
3 carrots, thinly sliced
1 celery rib, thinly sliced
1 t. dried marjoram
2 T. chopped parsley
1 bag of spinach (or about 1 lb.)
1 cup sugar snaps, trimmed
lemon juice to taste

Warm the butter or oil in a soup pot and add the scallions, onion, carrots, celery, herbs, 1 teaspoon salt and ½ c. water. Cover and stew for 5 minutes, then add 5½ cups water or stock and bring to a boil. Lower the heat and simmer, uncovered for 20 minutes. Add the peas and cook for 2-3 minutes and then poke the spinach leaves into the soup and cook until they turn bright green, 2 to 3 minutes. Remove from the heat and blend the soup in two batches until perfectly smooth. Taste for salt, season with pepper, and stir in enough lemon juice starting with ½ teaspoon to bring up the flavors. Serve immediately with a swirl of good yogurt and croutons on top.

This recipe is from Deborah Madison’s Vegetarian Cooking for Everyone which I’d wholeheartedly recommend.