Just finished the above lunch on the patio. Spring is in the air–at least for today. I made up a lot of these root vegetables and froze them in packages with enough for two meals, something like this and enough more that will go into a root soup. You could add a sweet potato or squash or any number of winter vegetables. Roasting them does make them more tasty. There is a Chinese sauce or vinegar that is almost as good as the glaze that we would use with the endless avocados that grow in the Buddha Master’s back yard. Maybe someone out there knows what the Chinese equivalent is. On Saturday Sonya brought me some miso flavored eggs served with Brussels sprouts and another green that I just found out was nettles. Outstanding! I love nettle soup so hope to have that soon. It is the season. Sonya promised to guard these green jewels so our gardener would not mow them down. If I understood correctly, she likes to pick them because their sting helps her arthritis–and she likes to eat them.
- 4 Parsnips
- 2 Rutabagas
- 8 Turnips
- 8 Carrots
- 2 Fennel bulbs or celery
- 4 Tbsp Olive oil
- 1 tsp Dried thyme
- 1 Tbsp Nutritional yeast
- 8 strips of bacon and/or polish sausages (Optional)
- Kale or other greens (Optional)
- Avocado slices for garnish
- Lemon pepper and salt
- Fruit flavored balsamic glaze
Preheat oven to 450 degrees. Peel and cube in bite size pieces the assortment of root vegetables. Keep peeled and cubed vegetables in water with a little lemon juice to keep vegetables from turning brown. Mix olive oil, dried thyme, yeast in baking pan and toss in drained vegetables. Cover loosely with aluminum foil and place in preheated oven. Immediately reduce heat to 350 degrees and bake for 1-2 hours. Remove foil for last half hour to make vegetables crisper.
NON-VEGETARIAN: Add strips of bacon and/or polish sausages to casserole for last half hour and bake until meat is crisp.
Serve with powdered mustard (Coleman’s) mixed with a little water as a condiment or with a dipping sauce of mayonnaise mixed with either garlic and lemon juice and zest or Korean gochujang sauce. Also good served with kale or other greens. Drizzle balsamic glaze over avocado and greens. If you use the excellent flavored balsamic vinegars from Sekka Hills, they are so thick they do not need to be reduced to a glaze. CLICK for more uses of these delicious vinegars.
8 Servings.
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