Root Vegetable Bonanza!

December 12, 2011

Ok, as so often happens, I started cooking and made a couple of dishes, and I got all caught up in what I was doing and forgot to take pictures.  Quel dommage!  To make it up to all of you, I’ll be posting a double whammy tonight: garlic mashed parsnips and pumpkin-beet ratatouille.  Both are wonderfully seasonal, and will be able to take some of the edge off of your holiday preparations as they are both super easy to make.  C’est merveilleux!  So here we go.

Garlic Mashed Parsnips

Ingredients:

about 3 lbs parsnips

2 cups organic, gluten-free chicken stock (homemade is best!)

2 cups water

6 cloves of garlic, minced

1 Tbsp salt

1 Tbsp rosemary

1/4 chopped parsley

1 Tbsp sour cream

4 Tbsp butter

Method:

Chop the parsnips into small pieces.  Put them in a medium or large saucepan.  Add the liquids, making sure they cover the parsnips.  Simmer until the parsnips are soft, about 20 minutes.  Remove the parsnips from the liquid into a big bowl (use a slotted spoon).  Using a fork, mash the parsnips and all the other ingredients.  Once mashed reasonably well by hand, put them in the food processor and add the leftover liquid, a little at a time, until you reach the consistency you prefer.

Beet-Pumpkin “Ratatouille”

Ingredients:

1 lb each beets (skins on) and pumpkin (raw, removed from rind), cut into 1/2” cubes

1-2 tsp each rosemary, oregano, sage, thyme, red pepper flakes

1 onion, cut into eights

6 cloves garlic

1 cup apple cider

s&p

Method:

Preheat the oven to 400.  Using a Dutch oven if you have one, sautee the onion, garlic, and spices in a little bit of oil (a couple of tablespoons) until the onions clarify.  If you don’t have a Dutch oven, transfer everything to a roasting dish, and then add the cider, beets, and pumpkin.  Sprinkle with salt and transfer to the oven for 50 minutes, tossing after 30.  Season with salt and pepper.  Enjoy!

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