05 June 2012

roasted root vegetables & creamy greens.


You're probably saying, "Roasted vegetables! It's almost summer!" Indeed it is, but it has been so rainy here in Maine for almost a week. The chilly & damp weather had me searching-out for some cozy comfort food in the form of tasty roasted vegetables with some lovely, garlicky local greens, with just a dollop of creme fraiche for good measure. Most of these vegetable are actually from local farmers, so this can be done with some local fare. This meal is super cozy, but really, pretty healthy. 

roasted root vegetables. 
serves 2

3-4 medium sized beets, roughly diced
3-4 medium sized carrots, peeled & roughly diced
2 small potatoes, roughly diced
1-2 parsnips, peeled & roughly diced
1 large onion (your choice, I used yellow), roughly diced
a good pinch of Herbs de Provence 
extra virgin olive oil
sea salt & cracked pepper

--First off, you need to parboil the veggies. Fill two medium pots, one for the beets (otherwise they will turn all the veggies purple) and one for the carrots, potatoes & parsnips, with enough water to cover the vegetables. Sprinkle with a bit of salt. Bring to a boil over high heat, when it reaches a boil turn down to a medium-high heat & cook for about 8-10 minutes, or until the vegetable are just able to be pierced with a fork. 
--Meanwhile, preheat the oven to 425 degrees. Lightly oil a large baking sheet & scatter the onion onto the pan. 
--When the veggies are done, drain them (still separately), add them to the baking sheet with the onion, drizzle with the extra virgin olive oil, add the pinch of herbs & season. 
--Bake for 30-40 minutes turn occasionally. The veggies will be all caramelized, crunchy on the outside & soft on the inside. Serve on a small bed of creamy greens. 

creamy greens.
serves 2 as a side

4 cups of mixed greens (spinach, kale, chard, whatever you like)
4 cloves of garlic, bashed with some olive oil & salt in a mortar & pestle
2 strips of free-range turkey bacon (or whatever bacon you like), cooked, chopped & set aside
a dollop of creme fraiche
a splash of dry white wine
olive oil
sea salt & cracked pepper

--Heat a glug of olive oil over medium heat, then add garlic. Cook for about 1 minute then add a splash of wine. When the wine reduces to about half, add the greens into the pan & saute until the greens are wilted, about 4 minutes. Add a dollop of creme fraiche & season to taste. 
--Add the cooked bacon & toss together. 

happy eatings & cheers!

Post a Comment