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Monday, 9 November 2015

Delicious Root Vegetable Side

This isn't as colorful a dish as I normally prefer, but the taste is fabulous.  It would be a lovely addition to a Thanksgiving style meal.  It's filled with wholesome fall vegetables: celeriac root, parsnips, onion, garlic & potatoes.   Once the vegetables are cooked, you can throw in a bit of milk, chicken and peas to quick turn it into a hearty all-in-one meal (instructions below).   The vegetables are wonderful served alongside fresh multi-grain bread & butter.   I used fresh vegetables from our organic vegetable CSA (community supported agriculture, Heartbeet Organics).  If you're out of parsnips, you can just leave it out and make the dish with only potatoes and celery root.  The blend of flavors is really what makes this dish pop.

Delicious Root Vegetable Side
Serves 4-6

Grate coarsely (a large grater on a mandolin works well or you can chop into thin strips) the following:
4 small/med. potatoes (thin-skinned)
1 celeriac root (also called celery root) (peeled)
2 parsnips

Prepare the following:
1 onion, thinly sliced
3 cloves garlic, minced or crushed

In a large low-sided frying pan, warm over medium heat:
2-3 Tbsp butter
2-3 Tbsp olive oil

Once butter & olive oil are hot, add all vegetables (onions/garlic & potato/celeriac/parsnips) and the following seasonings.  Saute all veggies until nicely softened, stirring regularly.
pinch ground allspice
pinch dried rosemary, crushed
1/2 tsp ground coriander
1/2 tsp garlic powder
1/4 - 1/2 tsp dried oregano
salt & pepper, to taste

Serve as a delicious, rich side dish. Would be a wonderful addition to a Thanksgiving-type meal.


To make into a quick & hearty meal, you can add the following:
1-2 cups cooked chicken
1 cup frozen peas
1 cup milk (lactose-free options work well)
Cook a few minutes, until mixture thickens. The potatoes contain starch that will help naturally thicken this mixture.  Salt & pepper, to taste.

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