|Cheerful and Healthy Root Veggies|
Recipe Adapted from Recipes from the Root Cellar
It’s that time of year when it’s officially spring, yet the temperature in our DIY “hothouse” where we’ve started garden seeds was 34 degrees last night. Looks like it will be a few weeks before we enjoy local spring veggies like snow peas, snap peas, and asparagus. In the meantime, we have winter root veggies like carrots, beets, turnips, and parsnips—and most of us are darned tired of them. Here’s a recipe for those wintry veggies that’s light-textured and sunshine-colored, the perfect antidote for a locavore’s early springtime blues.
|Shredding is Key|
|Golden Beets Turn Pasta & Most Veggies Yellow|
|Beautiful Array of Root Veggies|
The number of leeks and garlic can vary with their size and your taste. I added a fair amount of salt and quite a few grinds of pepper. You might prefer less. We had cilantro on hand from our CSA, so I used it to garnish, a perfect raw green counterpoint to the cooked roots. You could use young parsley leaves instead, or serve the pasta with a side salad.
Recipes from the Root Cellar is worth owning. Andrea Chesman gives basic how-tos for all sorts of cool weather veggies, as well as 270 innovative recipes. Most recipes can be made with ingredients on hand. I just broke my “no more cookbooks” rule and bought a copy (the library insisted upon having theirs back), and Seasonal Eating is better for it. Stay tuned!
1 lb. linguini, fettuccine, or other pasta
~ 8 oz. carrots
~ 8 oz. golden beets
~7 oz. turnip
~7 oz. celery root (celeriac)
2 tbsp. olive oil
1 medium or 2 small leeks
3 – 4 cloves garlic
1 cup veggie or chicken broth
½ cup dry white wine
~ ¼ tsp. sea salt or to taste
~ 12 grinds black pepper, or to taste
~ 4 tsp. cilantro leaves, optional garnish
Heat a large pot of salted water for the pasta.
Wash and peel carrots, golden beets, turnips, and celery root. Grate with food processor. You may grate by hand if you prefer. You will have 4 – 5 cups packed grated veggies.
Heat olive oil in electric frying pan at about 350 degrees. Add leeks and garlic, stir and sauté till slightly cooked, about 2 minutes. Add grated veggies to frying pan and increase heat to 400 degrees F. Sauté, tossing frequently with two wooden spatulas, until veggies are somewhat limp and evenly cooked, about 8 minutes.
Pour broth and wine into frying pan. Bring to boil. Cover and reduce heat to simmer, about 275 degrees F. Simmer until veggies are tender, about 5 minutes, stirring once or twice.
While veggies are simmering, cook pasta according to package directions. If using Miracle Noodles, rinse thoroughly then add to boiling water. Bring back to boil, simmer 2 minutes, and drain. Keep warm. If using wheat pasta, reserve about 1 cup of cooking water before draining. You can add some of this to the pasta and veggies if they seem too dry.
When veggies are tender, add sea salt and pepper to taste.