Tag Archives: carrot

Root Veggie Tagine

Cold weather root vegetable season is quickly coming to an end—Radishes, pea shoots, ramps and spring onions are appearing, and we are welcoming them! This will likely be the last turnip-centric recipe I post for this year (we’re as happy about that as you are!). This Morrocan-inspired dish is ridiculously easy to prepare in a slow cooker, and the seasonal vegetables are enhanced with the addition of several rich spices. Whenever one of my friends is setting off on a global vacation (a luxury I have yet to be able to afford), I always hand them a few dollars and ask if they’d mind bringing me some spices if they happen to visit a market. I’ve been fortunate to build up a lovely spice collection this way, with friends bringing me samplings of authentic spices from places as far as Turkey and India. I used several of these spices in this meal to create layers of flavor. The addition of dried apricots or golden raisins would add another desired complexity in flavor. I forgot to take pictures while I was cooking this, but I think it’s pretty easy to put together.

Root Veggie Tagine

Ingredients:

  • 3 lbs root vegetables (I used a combination of carrots, turnips, sweet potato, red potato, and rutabaga)
  • 4 dried apricots or a handful golden raisins, optional
  • 2 tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/2 tsp. chili powder
  • 1 T. dried parsley
  • Hot sauce, to taste
  • 1.5 c. vegetable broth

Directions:

  1. Peel vegetables and cut into 1-1.5″ cubes. (I left the peel on the red potatoes & carrots.) Chop dried apricots, if using.
  2. Place root vegetables and dried fruit into slow cooker.
  3. Sprinkle with spices and hot sauce.
  4. Pour vegetable broth over vegetables.
  5. Cook in slow cooker for 8 hours on low heat.
  6. Serve over rice or couscous.
Root Veggie Tagine

Exotic flavors blend into layers of flavor in this easy dish.


What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

ground beef, apple, onion, carrot, garlic, bread, soft cheese, thyme, sage

 

 

 

 

 


Midweek Menu: Rainbow Veggie Cakes

Growing up, we celebrated both Christian and Jewish holidays. Each holiday had its own associated food that I looked forward to. At Easter, it was babka. Christmas was cinnamon twists and thumbprint cookies. Rosh Hashanah was apples with honey and challah bread. And, Hanukkah was chocolate gelt and latkes (Jewish potato pancakes).

The annual latkes were make from my grandmother’s recipe and reserved for one time per year. No matter how much begging my sisters and I did, we only had latkes at Hanukkah. However, potato pancakes were a different story. I have no clue what the real difference between potato pancakes and latkes is, aside from the use of my grandmother’s recipe. Whenever we were out, though, and potato pancakes were on the menu, we could order them, Hanukkah or not.

I’ve kind of stuck with this tradition of not making authentic latkes at any time of year except Hanukkah. I don’t even celebrate Hanukkah anymore, but I look forward to the time of year so that I can make the golden potato fritters. The rest of the year, though, I prepare all sorts of twists on the classic so that I can enjoy the dish year round without ruining tradition.

This recipe becomes easy for the middle of the week if you have a food processor with a grater blade. If not, save the recipe for a weekend meal as you’ll be grating veggies for a little while.

Rainbow Veggie Cakes

Ingredients:

Ingredients

Taste the Rainbow!

• 1 medium zucchini (Heritage Farm CSA)
• 1 ear corn (Bechdolt’s Orchard)
• 3-5 carrots (depending on size) (Blue Blaze Farm)
• 1 onion (Heritage Farm CSA)
• 2 purple potatoes (White works, too, but not as colorful! Apple Ridge Farm)
• 1-2 gloves garlic (Heritage Farm CSA)
• 1 egg (Valley View Farm)
• 1/2 c. coarse yellow cornmeal
• 1/2 c. flour
• salt & pepper, to taste
• olive oil, for brushing

Directions:

  1. Preheat oven to 425°.
  2. Coarsely grate zucchini, carrots, onion, garlic and potato, using a food processor if you have one.
  3. Place shredded veggies in strainer over bowl or in sink and sprinkle generously with salt. Mix salt through with your fingers and let sit with a heavy bowl on top for 5-10 minutes.
  4. Meanwhile, mix cornmeal, flour, salt & pepper in large bowl.
  5. Cut kernels off corn (click here to see how!) and add to flour mixture.
  6. Add egg to flour and corn mixture, mix well.

    Batter

    Batter should be moist but not runny.

  7. Squeeze extra liquid out of shredded veggies (the heavy bowl should have helped with this already) and add to batter.

    So colorful!

    So colorful!

  8. Brush cookie sheet with olive oil. Scoop 1/4 cup mounds of mixture onto cookie sheet and flatten. Brush the top of each pattie with olive oil.
  9. Bake 15 minutes. Flip. Bake an additional 10 minutes.
  10. Salt to taste and enjoy hot!

    Crisp Veggie Cakes

    Crisp Veggie Cakes


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