..0 a/4/ ty l o-enito
'2825 CLEANERS
SAME DAY SERVICE
IN BY 9AM - OUT BY SPM
Root Awaken'
taste and toss again. Serve hot with red-
pepper sauce (such as Tabasco) on the
side. Makes 8 servings.
These below-ground treasures
are healthy and satisfying.
PARSNIP AND POTATO GRATIN
2 1/2 pounds parsnips, peeled and cut
into 1/8-inch slices
2 1/2 pounds Yukon Gold potatoes,
peeled and cut into 1/8-inch slices
2 cups fine chopped onions
salt and pepper to taste
2 cups grated Asiago or Parmesan
cheese
2 cups half and half (lowfat or fat-free
is fine)
Preheat oven to 425F. Spray a large
baking dish with non-stick cooking
spray. Arrange one-third of the parsnips
and potatoes in the baking dish in a sin-
gle layer, overlapping the slices slightly.
Sprinkle half the onions and one-third of
the cheese over the parsnips and potatoes
and sprinkle lightly with salt and pepper.
Arrange another third of the parsnips
and potatoes over the onions and top
with remaining onions and another
third of the cheese; season with salt and
pepper. Arrange the remaining parsnips
and potatoes over the onions and sprin-
kle again with salt and pepper. Gently
pour the half-and-half over the parsnips
and potatoes and sprinkle with remain-
ing cheese.
Spray a sheet of aluminum foil (the
dull side) with non-stick cooking spray
and cover the vegetables with the foil.
Bake until the vegetables are tender and
liquid thickens, about 1 hour. Reduce
heat to 350F, remove the foil and bake
another 20 minutes until the top is gold-
en and bubbly. Makes 10-12 servings.
ANNABEL COHEN
Special to the Jewish News
it oat vegetables — dirty,
unattractive and contorted
— do much of the work in
the plant world. In winters
past, when fresh veggies were often
unavailable, they constituted a large part
of the comestibles in colder climes and
in areas where more expensive ingredi-
ents weren't attainable.
These days, fresh vegetables are avail-
able all year long, and roots have
become a chosen power food, fat-free
and, depending on variety, often low in
carbohydrates and full of vitamins like
C and A, iron, potassium, magnesium,
folate and cancer fighters like fiber.
They're also satisfying — tummy-fill-
ing and comforting. If that's not
enough, they're just plain delicious and
add color and variety to the menu.
So if you haven't awakened to the
popularity of root vegetables beyond
french fries and mashed potatoes, here
are some ideas to get you started. Vary
the ingredients and seasonings for even
more variety.
CHUNKY CELERY ROOT,
PARSNIPS AND ONIONS
4 T. olive oil
2 cups onion chunks (about 1-inch
chunks)
1 t. minced garlic
3 cups peeled parsnip chunks (about 1
1/2-inch chunks)
3 celery root chunks (about 1-inch
chunks)
2 cups water
1/2 t. ground nutmeg
salt and pepper to taste
1/2 cup lightly toasted breadcrumbs
fresh chopped parsley, garnish
Heat oil in a large pot over medium-
high heat. Add onions and garlic and
cook, stirring frequently until softened.
Add parsnips, celery root and water and
bring to a boil. And nutmeg, salt and
pepper and toss. Cover the pot, reduce
heat to medium and simmer until veg-
etables are tender.
Drain well, season to taste and serve
hot, sprinkled with breadcrumbs and
chopped parsley. Makes 8-10 servings.
GINGERED BEETS WITH
ONIONS AND CHICK PEAS
1/4 cup (1/2 stick) butter or margarine
3 cups chopped onions
1 T. minced peeled gingerroot
2 (15 oz.) cans small whole beets,
drained and halved
1 can (about 15 oz.) chick peas or gar-
banzo beans, drained well
4 T balsamic vinegar
1 T grated fresh lemon or orange peel
3 T fresh minced dill
salt and pepper to taste
Heat butter in a large skillet over
medium-high heat. Add onions and gin-
gerroot and cook, stirring frequently,
until golden in color. Add the beets and
chick peas and cook, tossing gently, until
the beets begin to color on the sides.
Drizzle vinegar over the vegetables
and toss well. Toss with grated lemon
peel, fresh dill and season to taste with
salt and pepper. Serve hot or warm as is,
or cold as a salad over mixed greens.
Makes 6-8 servings.
ROASTED ROOT VEGETABLE
BREAKFAST HASH
Though perfect for breakfast or brunch
served alongside poached or fried eggs,
this dish is also ideal as a side for grilled
fish or chicken.
1 cup small-diced onions
2 cups small diced red-skinned pota-
toes (unpeeled)
2 cups small-diced sweet potatoes or
yams (peeled)
2 cups small-diced parsnips (peeled)
2 cups small-diced peeled rutabagas or
turnips
1 cup small-diced red or yellow bell
pepper
4 T olive oil or light vegetable oil
1/2 cup fresh chopped parsley
salt and pepper to taste
Preheat oven to 375F. Using a roast-
ing pan or large disposable baking pan,
combine the onions, potatoes, sweet
potatoes, parsnips, rutabagas and bell
peppers. Drizzle the vegetables with
olive oil and toss well.
Roast vegetables, uncovered, for about
an hour, using a spatula to "turn" the
vegetables every 20 minutes until ten-
der. Add the parsley and seasoning to
OVEN-FRIED SWEET POTATO
WEDGES
3 pounds red-skinned sweet potatoes
or yams peeled and cut into thin
wedges or "fries"
3 T. olive oil
kosher salt, pepper and granulated gar-
lic, garnish
Preheat oven to 475F. Spray large
baking sheet with non-stick cooking
spray. Toss sweet potatoes with oil in
large bowl. Sprinkle lightly with salt,
pepper and granulated garlic and
arrange the wedges on the prepared
baking sheet. Roast, uncovered, for 45
minutes, turning once or twice during
the cooking time, until the potatoes are
tender and golden.
Remove from oven to a baking sheet
that's been lined with paper towel and
blot the wedges lightly, if desired.
Sprinkle with a little more salt and pep-
per and serve hot. Makes 6-8 servings. ❑
May cleaning only)
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