Root veggies five ways
Ingredients
Spicy Glazed Vegetables
- 1/4 cup (50g) brown sugar
- 1/4 cup (60 ml) maple syrup
- 1/4 teaspoon (1g) salt
- 1/2 teaspoon (1g) pepper
- 1 sweet potato, peeled and cut into 1-inch (2 1/4-cm) cubes
- 1/4 teaspoon (1g) red pepper flakes
Roasted Vegetables
- 2 shallots, peeled and quartered lengthwise
- 1 tablespoon (15 ml) olive oil
- 1/4 teaspoon (1g) salt
- 1/4 teaspoon (1g) salt
Charred Vegetables
- 1 vine cluster cherry tomatoes
- 1 parsnip, peeled and cut into 1/4-inch (1/2-cm) thick batons, approx. 3 inches (7 1/2 cm) long
- 2 tablespoons (30ml) balsamic glaze
Pickled Vegetables
- 1 red beet, peeled and chopped into 1/2-inch chunks
- 1/4 cup (60g) granulated sugar
- 1/2 teaspoon (3g) salt
- 1/2 cup (120 ml) rice vinegar
- 4 thin slices lotus root
- 1 yellow beet, peeled and very thinly sliced
Puréed Vegetables
- 1 parsnip, chopped
- 1 apple, peeled, cored and chopped
- 2 tablespoons (30g) butter
- 1/4 teaspoon (1g) salt
- 1/4 teaspoon (1g) pepper
Directions
For Spicy Glazed Vegetables
- Preheat to 400°F (205°C). Line rimmed baking sheet with parchment paper and set aside.
- In a small saucepan, add brown sugar with maple syrup and 2 tablespoons (30ml) of water over medium heat until melted, about 2 minutes.
- Add sweet potato and ¼ teaspoon (1g) each salt and pepper, and stir to coat.
- Cook until mixture is thickened, about 5 to 7 minutes.
- Spoon mixture onto prepared sheet and roast on bottom rack of oven until tender, about 12 minutes. Remove from oven and sprinkle with red pepper flakes. Keep warm.
For Roasted Vegetables
- Place oven racks on top and bottom heights. Heat to 450°F (232°C).
- Place shallots on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
- Roast shallots on bottom rack in oven until soft and browned at edges, about 15 minutes. Keep warm.
For Charred Vegetables
- Place oven rack on top height. Heat to 450°F (232°C).
- Prepare a rimmed baking sheet with parchment paper. Place tomatoes and parsnips on the baking sheet and cover with balsamic glaze. Stir to coat.
- Roast until vegetables are tender and slightly charred, about 20 minutes, stirring halfway. Keep warm.
For Pickled Vegetables
- In a small bowl, stir together 1 cup (236ml) of boiling water with sugar and salt until dissolved.
- Stir in rice vinegar.
- Add lotus root, red and yellow beets. Set aside and let cool.
For Puréed Vegetables
- In a medium saucepan, cover parsnip and apple with 1-inch (2 ½ cm) of water and bring to a boil set over high heat.
- Cook until very tender, about 15 min. Drain, while reserving 2 tablespoons (30ml) of cooking liquid.
- Return to saucepan with reserved liquid and 2 tablespoons (30g) of butter, stirring to melt butter.
- Purée with an immersion blender until smooth. Stir in remaining salt and pepper. (Alternatively, transfer cooked veg, reserved liquid and butter to a blender and blend until smooth)
To assemble full dish
- Drain pickled vegetables from pickling liquid.
- Arrange all vegetables on two plates in a pleasing manner.
- Sprinkle with pine nuts and serve.
