A combination of beets, parsnips, carrots, turnips, butternut squash or kabocha squash cut into same sized cubes or pieces, tossed with butter or coconut oil, minced garlic, chopped sage, s/p and roasted in a 400 degree oven for 30 minutes.
One of the students at one of my classes told me this technique of taking the leaves off one by one (just lob off the end) and roasting it as is. Beautiful presentation with all the single leaves! Just add pat of butter, minced garlic, fresh thyme, s/p and roast 400 degrees 10 to 15 minutes.
Just keep and eye out to make sure the leaves don’t char too fast; toss it around a bit) I love to drizzle a little sriracha (Asian hot sauce) when it comes out of the oven!
• 4 Cups grated butternut squash (I cut them into long chunks and grate it though my food processor)
• small thumb sized minced ginger
• tablespoon pumpkin pie spice (cinnamon, ginger, nutmeg, all spice)
• drizzle of agave nectar
• juice of a lemon
• pinch of sea salt.
YUMMY!
This looks like a rainbow exploded in your plate. The ingredients are forgiving; just grate any of the following:
• Beets (look for the chiogga that is pink and white, so pretty!)
• Fennel (reserve fronds)
• Radish, carrot, red or white cabbage
Add in fresh chopped parsley, tarragon, chervil, dill and the reserved fennel fronds. You can dress this with drizzle of extra virgin olive oil (optional) lots of lemon, lemon zest, sea salt and pepper. Or to make it creamy, add ¼ cup of goat yogurt.
• 1 cup, carrot, celery, onions, broccoli stems, if any
• 2 cloves garlic minced
• 1 pinch crushed red pepper
• 8 cups broccoli (chop up stem and add to mira poix)
• 6 sprigs fresh thyme, desprigged
• 2 fresh or dried bay leaves
• 1 cup grated raw goat cheese of choice OR grated raw sheep pecorino OR nutritional yeast
Saute carrot, celery, parsnips, onions, garlic and red pepper with coconut oil or butter for 8 minutes till onions are translucent. Add broccoli, thyme, bay leaves and water or vegetable stock to cover by an inch. Simmer on low heat for 430 to 40 minutes till broccoli is falling apart. Puree in batches in blender, season to taste. Top with cheese while hot to melt.
• 1 cup of diced carrot, celery, onions, parsnip, tomatoes, zucchini
• 1 cup small cauliflower florets, corn off the cob
• 2 cloves garlic minced
• 11/2 tablespoon of tomato paste
• 1 tbs dried oregano, basil and thyme
• 2 fresh or dried bay leaves
• 1 pinch crushed red pepper
• Fresh parsley to garnish
Saute carrot, celery, parsnips, onions, garlic and red pepper with coconut oil or butter for 8 minutes till onions are translucent. Add tomato paste and water to thin, saute 2 to 3 minutes. Add water or vegetable stock, bay leaves and oregano and let simmer for 10 minutes till carrots and celery are bit soft, add cauliflower, zucchini and corn. Simmer for 5 more minutes. Garnish with chopped parsley.
