I often find myself - as I did today - with one lone beet and one sad turnip hiding at the bottom of the vegetable drawer. My natural inclination is to make a soup. So this afternoon I peeled all the leftover root vegetables, tossed them in a baking dish and roasted them so that I could toss them into whatever broth I managed to put together.
However, today the combination of roasted vegetables and fruit was too colorful to resist and I began to graze. I stopped myself after 3 pieces and decided that this was a combo to beautiful to obliterate with the wand blender.
This was a happy accident. And for those of you who want something simple and simply delicious, you should try this method. Done in 45 minutes and nothing exoctic to go out and buy.
BT's Roasted Apples and Root Vegetables
Ingredients:
2 small celery roots (celeriac)
1 large golden beet
1 large red beet
1 large white beet
1 small white new turnip
2 apples - any variety
1 long red/orange chili
2 tablespoons fruity olive oil
1/2 teaspoon kosher salt
ground black pepper
1 tablespoon Calvados (optional)
Directions:
Preheat oven to 200 C. (400 F.)
Peel celeriac, beets and turnip
Peel and core apple
Rough chop all ingredients
Toss all ingredients in olive oil
Place whole chili in baking pan
Add ingredients covered in oil
Sprinkle with kosher salt
Grind 4 or 5 grinds of black pepper on top of ingredients
Place in oven and roast for 20 minutes
Add Calvados (if using)
Turn heat down to 170 C. (275 C.) and continue roasting for 25 minutes more
Remove from oven and serve immediately
Enjoy! !בתיאבון
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