Mixed Root Roast
This is a versatile dish because you can substitute different amounts of beets, carrots, turnips, sweet potatoes and even winter squash. I like to keep the beets to less than one third of the recipe so that they don't overpower the other ingredients.
1 part of some of the following
1/4 cup coconut oil or olive oil (I like coconut oil for this recipe)
1 tablespoon of pumpkin pie spice
salt, pepper, cayenne powder to taste
l. Dice roots into similar sized pieces.
2. Preheat oven to 300 degrees for coconut oil or 350 for olive oil.
3. put the coconut oil in the pan you will use and put it in the oven if it is still solid. (melt the coconut oil)
4. once oil is melted, stir in veggies and sprinkle with pumpkin pie spice (cinnamon, nutmeg, ginger and allspice), salt, pepper and a little cayenne powder.
5. put in the oven for 75 minutes. Why 75 minutes? I don't know, I am making this up as I go, but I swear it is good.
* 2 Tablespoons vegetable oil
* 3/8 cup (6 Tablespoons) finely chopped shallots
* 1 Serrano pepper, cut into very thin rounds
* 1 pound carrots, peeled and cut on the diagonal into 1/4-inch rounds
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon ground fennel (I ground whole fennel seeds in my coffee/spice grinder)
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon turmeric
* 1 sprig fresh curry leaves, approximately 12-15 leaves
* 1/2 teaspoon salt
* 1 cup coconut milk
* pepper to taste
Heat the oil in a large saucepan or saute pan over medium heat. Add the shallots and chili pepper and fry until the shallots have begun to soften, about two minutes. Add the carrots, cumin, coriander, fennel, cayenne, turmeric, curry leaves, and salt and cook, stirring, for three to four minutes.
Add the coconut milk and bring to a simmer. Reduce heat to low, cover, and simmer gently for five minutes. Remove cover and continue cooking until the carrots are at your desired level of softness.
- 1/2 pound baby carrots
- 1 teaspoon butter
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1/8 teaspoon dried mint, crushed
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
- Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes
Sweet Carrot Salad - Marv says try it with a variety of colored carrots for a beautiful presentation.
- 1 pound carrots, grated
- 1 cup crushed pineapple
- 1/2 cup raisins
- 1 tablespoon honey
- 2 tablespoons mayonnaise, or to taste
- 1 dash lemon juice
- In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
- 1 cup sliced carrots
- 1/2 egg, beaten
- 1/4 cup warm water (110 degrees F to 115 degrees F)
- 1/2 (.25 ounce) package active dry yeast
- 3 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1 tablespoon ground flax
- 1 cup whole wheat flour
- 1 cup and 2 tablespoons all-purpose flour
- 1 tablespoon melted butter
1. Boil or steam carrots until tender and then combine carrots and egg in a blender and food processor and combine well.
2. In a large mixing bowl, dissolve the yeast in water. Stir in carrot/egg mix, oil, sugar, honey, salt and flax. Mix in enough sifted, mixed flours to make a soft dough.
3. Spread remainder of the flour on to surface and knead for 6-8 minutes. Put in a greased bowl turn to coat. Cover and allow to double in a warm place for about an hour. Punch the crap out of that doubled dough. Make twelve pieces and spread out out on a greased cooking sheet, spaced 2 inches apart. Cover and allow to double again, about 1 hour.
4. Brush tops with melted butter and bake at 350 degrees for 20 minutes or until top is golden brown.