Long Cooked (& Locally Grown) Root Vegetables & 1st Book Winner!!
Posted Jan 22 2009 5:12pm
On Friday evening, I went to a macrobiotic potluck at the home of my friends Phil and Linda Coupe of Scarborough (Maine). I made this vegetable dish to bring and I photographed it before leaving. Long-cooked root vegetables like squash, carrots, parsnips and burdock are one of my favorite cold-weather dishes (temps were in the single digits).
Macrobiotic potlucks are fun because you get to taste other people's food and share recipes. Sometimes I find new dishes (and foods) that I like that I don't think to cook. This time for me that was lima beans. I never cook them ... never even thought about them. Well, I found a new favorite — these were creamy and more like a bean stew — delicious, soft ... and they melted in my mouth.
I might have had a preconceived notion that I did not like them forever had I not tasted them! Glad I did! Over the weekend I bought a bag at Lois' Natural and I'm inspired come up with some new recipes. But I'll try Nancy Nelson's lima bean recipe first.
Another star of the potluck was a pie with a couscous crust and an apple something filling. The filling had lemon or lime in it and it reminded me of the lemon filling of traditional lemon meringue pie (minus the sugar, eggs, shortening, and calories!) Macro desserts are usually sweetened with apple juice, rice syrup or sometimes a little maple syrup. It was sweet, but not sugar shock, if you know what I mean.
I did haul my camera with me, but didn't use it once there. I'm still on my crutches so once inside I parked myself in a chair and relaxed! (Sorry, no food photos.) But, over the weekend thanks to my friend, Carol Landry, I did receive a few group photos.
LONG-COOKED (& LOCALLY GROWN) ROOT VEGETABLES
3 carrots, sliced into 3/4-inch pieces 1 small butternut squash, cut into similar sized pieces 3 parsnips, sliced into 3/4-inch piece 2 long burdock roots, sliced into 3/4-inch pieces Dash of apple juice (1/8 cup) 1 teaspoon of shoyu soy sauce (I use aged good-quality brands like Mitoku or Eden brand) 1/4 cup spring or tap water
* This recipe can be made wheat-, gluten- and soy-free by omitting the shoyu soy sauce.
In a heavy pot, place the vegetables in separate groups inside the pot, and add small amount (about 1/4 cup) water and a pinch of sea salt. Bring to a boil over high flame, cover, turn to low and simmer for 20 -25 minutes. During the last five minutes of cooking add the shoyu.
Place vegetables into a beautiful dish and serve warm, or room temperature. Serves 8-12.
COMMENTS CONTEST CONTINUES! I'm in the middle of another comments contest. As
before, each time you comment, I'll add your name to the basket.
Comment once, one chance, comment 10 times, 10 chances, etc. Each time you comment your name goes on a heart shaped post-it note and into a bag. Please
feel free to comment as many times as you want! On Monday of each
remaining week in January, I'll pick a name out of the basket. The
lucky winner will receive a copy of Greens, Glorious Greens!, More Than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens, by Johnna Albi & Catherine Walthers.
*** This morning my husband Tom picked a name from the bag ... the WINNER today is MARIA ROSE of Little Things Are Big.