..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. 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