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Roasted Carrot & Parsnip, Beef & Sundried Tomato Tacos with Red Chili Parsley Chimichurri
Serves 6-8 Ingredients 1 pound skirt steak 2 medium carrots, cut into thin 2 inch strips 2 medium parsnips, cut into thin two inch strips ½ medium white onion, halved and sliced ½ cup sundried tomatoes, chopped fine (good quality ones) 1 teaspoon salt 1 teaspoon smoked paprika 1 teaspoon black pepper, cracked 1 teaspoon…
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Balsamic & Rosemary Honey Roasted Root Vegetables
Serves 6 This is an amazingly “winter fresh” tasting dish! Cut and peel the roots according to your own preference and mix and match vegetables according to your local farmers and tastes! Ingredients 1 medium potato 1 rutabaga 1 turnip 1 orange beet 1 red beet 1 carrot 1 shallot 1 medium red onion 5…
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Root Veggies with Garlic Maple Herb Butter
Serves 1-2 INGREDIENTS 1-2 servings of root vegetables of your choice (i.e. parsnips, carrots, celery root, beets) chopped fine 1 small leek, sliced 4 cloves of garlic, chopped 1 tablespoon extra virgin olive oil 1 tablespoon butter 1 tablespoon maple syrup Salt Pepper 2 tablespoons fresh sage, chopped fine 1 tablespoon fresh thyme and rosemary,…
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Olive Oil Roasted Root Vegetables with Rosemary
Serves 4 to 6 INGREDIENTS 1½ pounds carrots 2 medium turnips (about ½ pound) 2 medium parsnips (about ½ pound) 2 medium red onions (about ½ pound) 2½ tablespoons extra-virgin olive oil or unsalted butter 1 teaspoon organic brown sugar ½ teaspoon sea salt 8 cloves garlic, peeled but left whole 1 tablespoon balsamic vinegar…
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Root Vegetable Potage with Spiced Créme Fraiche and Honey-Crisped Walnuts
Serves 4 to 6 INGREDIENTS 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 pound onions, roughly chopped (about 4 cups) 4 to 6 peeled garlic cloves 2 tablespoons finely chopped fresh ginger Sea salt or kosher salt 2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes,…