February: Raw Vegetable | Cooked Vegetable
I can’t say enough how YUMMY and SCRUMPTIOUS these veggies were! I can’t believe I haven’t tasted fennel or parsnips prior to this little event. Let me just say, I made myself sick stuffing my face with this. Good thing it is super healthy! Now, bear with me as I’ve never really written out my own recipe before. You really just can’t mess this up. You chop, spice up and roast veggies to suit your tastebuds. Can’t get much more simple than that!
SPICY OVEN-ROASTED VEGGIES
3-4 washed & peeled carrots roughly quartered
2 turnip beets julienned
2-3 washed & peeled parsnips quartered
1/2 small head of purple cabbage sliced
1 head of fennel sliced
fresh ginger sliced to taste
garlic pressed or chopped to taste
salt & pepper to taste
red pepper flakes to taste
EVOO for tossing and roasting the veggies (I used about 1/3 cup)
leaves of napa cappage & bean sprouts for serving
Preheat oven to 350 degrees.
Prepare veggies and mix together with EVOO.
Place them in baking dish and pop ‘em in the oven for about 20-30 minutes depending if you want a little crunch.
You can top them with bean sprouts and serve on napa cabbage for some extra flavor and crunch!
So after gorging myself on this delightful little dish (that would go PERFECTLY with a grilled salmon steak or filet mignon!)…. I got my tinkers a’tinkering and remembered the show I watched the night before on Food Network. I can’t say how much I just love The Pioneer Woman. What’s funny is that I feel like I “knew her before she was famous” from reading her blog, cooking up her family recipes…and now she’s big time. Of course, she still doesn’t know me!!
But I do love her to pieces and I LOVE her recipes and her kids and her dog and her ranch. I want to go there.
Plane ticket for ONE please!! I would love to cook with her. I’d imagine that it would be lots of fun!
But back to my story, so I watched her show the night before and was drooling over her broccoli and cheese soup. A lightbulb went off. Ah ha! My family doesn’t care for broccoli so I was hoping that mayyyybe I could trick them into some yummy creamy cheesy soup and fulfill my desire for the good creamy soup that I miss oh so much! The veggies took the place of the broccoli and it actually was very yummy. My sweet hubby even ate his fair share. I feel quite certain had it been broccoli, he would have turned his nose up instantly.
He said it was good. So maybe it really was and it wasn’t that I was just overcome by my sheer genius-ness and just THOUGHT it was good!!
I think this recipe could be made with all kinds of yummy veggies and the kids wouldn’t even know they are getting a “dose” of good stuff.
* Hold off on the broccoli and add your veggies instead. Depending on how long you let your veggies roast, they won’t need long to get soft enough to puree.
Let soup and veggies meld together for about 15 minutes then puree.
I also added half and half to my recipe. I’m a rebel like that!!
Be sure to go check out my friend Jennifer Olson a San Luis Obispo County Food Photographer and leave her some love!