Posts Tagged ‘kosher vegetarian recipes

08
Mar
16

Maple Glazed Roasted Root Vegetables


I was invited for dinner to some old friends last eve, the whole repast was memorable but the vegetables were specially delicious. After the meal the hostess gave me her recipe and emailed me a photo…

Maple Glazed Roasted Root Vegetables

MaplGlazeRostdVegs

Ingredients

  • 1 pound carrots, peeled and cut into 1″ chunks
  • 3 turnips, peeled and cut into 1″ chunks
  • 3 parsnips, peeled and cut into 1″ chunks
  • 3 tablespoons unsalted margarine, melted, plus some more for greasing.
  • Salt and pepper to taste
  • 1/3 cup maple syrup

Directions

  1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and grease lightly with margarine.
  2. Spread the carrots, turnips and parsnips on the baking sheet. Drizzle with the melted margarine and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the vegetables to coat evenly with the melted margarine and spread them out on the baking sheet.
  3. Bake, stirring occasionally, until the vegetables are lightly browned and just tender, about 40 minutes. Drizzle the maple syrup over the vegetables and mix gently. Continue baking until the maple syrup glazes the vegetables, another 15 minutes. Serve hot.

Enjoy, gentle reader, enjoy!

CS

24
Apr
15

Roasted Potatoes with Horseradish Dressing


When I first moved to the US in 1962, I couldn’t understand why American Jews would limit their horseradish experience to something that is spread over gefilte fish. Growing up in Uruguay – and in keeping with my parents very European customs – we would have it with all types of meat – whether steak, roast, chicken, etc. I always loved the taste of horseradish whether red, white or in sauce form. Last eve I made this dish which I found in Earth to Table by Jeff Crump and Bettina Schorman:

Roasted Potatoes with Horseradish Dressing

Photo on page 77 in Food & Wine Best of the Best Cookbook Recipes, Volume 13, published in 2010

Photo on page 77 in Food & Wine’s Best of the Best Cookbook Recipes, Volume 13, published in 2010

Peeling fingerlings potatoes is time-consuming but well worth it – they get so crisp while roasting. A little secret: The warm potatoes soak up the creamy, tangy vinaigrette beautifully.

Serves 4

2 pounds fingerling potatoes, peeled
3 tablespoons extra-virgin olive-oil
3 tablespoons dry white wine
1 tablespoons fresh thyme leaves
1 teaspoon salt
2 bunches watercress (about 10 ounces), trimmed

DRESSING
1/4 cup extra-virgin olive oil
1/4 cup sour cream
2 tablespoons red wine vinegar
1 tablespoon freshly grated
horseradish root
Salt and freshly cracked black pepper

Potatoes are something that I have planted in my garden at home. There is really something about digging a few potatoes from the cold earth with your hands. It is almost surprising to find them under the plant. Horseradish and potatoes have a real love for one another; try some horseradish on french fries.

Preheat oven to 450 F. In a medium bowl, toss potatoes, oil, wine, thyme and salt. Spread out in a single layer on a baking sheet and bake until tender, about 40 minutes.

Preparing the dressing

In a large bowl, whisk together oil, sour cream, vinegar and horseradish. Season to taste with salt and pepper.

Add warm potatoes to dressing and toss to coat. Divide among 4 plates and top each with a handful of watercress.

MAKE AHEAD The dressing can be covered and refrigerated for up to 5 days.

Next time, I’ll try this with Yukon Gold potatoes, I think it’ll work well also. Enjoy, gentle reader, enjoy; I certainly did!

CS

27
Mar
15

Oven-Roasted Fingerling Potatoes


The perfect, delicious, side dish for any main – whether on Passover or the rest of the year – it’s incredibly simple to make.

From Geila Hocherman‘s Kosher Revolution,  page 145

Oven-Roasted Fingerling Potatoes

Serves 6

Photo on page 145, by: Antonis Achilleous

Photo by: Antonis Achilleous

Not every delicious dish needs to be complicated. This savory side of crisp, garlicky potatoes almost makes itself. It’s the perfect accompaniment to roast meats, chicken or fish – just about any main item.I like to season these with rosemary , but see other options in the ingredient listing.

  • 3 pounds unskinned fingerling potatoes
  • 6 garlic cloves, flattened with the side of a knife
  • 2 teaspoons sea salt
  • 1/2 cup extra-virgin oil
  • Four-3-inch fresh rosemary sprigs, 4 thyme sprigs, or 1/4 cup chopped flat-leaf parsley
  1. Preheat the oven to 375 F. In a medium roasting pan, combine the potatoes and garlic. Add the salt, oilve oil a nd rosemary, and toss
  2. Roast the potatoes until golden , about 45 minutes, stirring every 15 minutes to 20 minutes to ensure browning. Serve.

Enjoy, gentle reader, enjoy!
CS




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