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Feb. 23rd, 2025 09:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Roasted Root Veg with Mozzarella.
"I like to make this in the dead of winter, when root vegetables are pretty much the only viable options at the farmers' market and I'm desperate for a little color on the table."
1 lb carrots, sliced in 1/2" coins
1 lb beets, peeled and cut in 1/2" wedges
3/4 cup veg stock
1 tsp coriander seeds, cracked
1 1/4 tsp salt, divided
pepper
2 cloves garlic (Ha! I used... more. See below.)
5 Tbsp olive oil, divided
1 cup panko bread crumbs
6 oz smoked mozzarella, in small pieces
lemon wedges
1/2 cup dill, chopped
Heat the oven to 400°. In a shallow 2-quart casserole dish, combine the carrots, beets, stock, coriander seeds, 1 tsp salt, and 1/2 tsp pepper. Toss until combined. Place the garlic on top of the veg (above the liquid in the pan) and drizzle everything with 2 Tbsp oil. Cover with foil and roast for 1 hour. Uncover and continue to bake for another 20-30 minutes, until the veg are tender when pierced with a fork.
Pluck the garlic out of the pan. Smush the soft roasted garlic into a paste. Put into a bowl and stir in the bread crumbs, 3 Tbsp oil, 1/4 tsp salt, and a pinch of pepper. Toss until well combined.
Sprinkle the mozzarella all over the veg, then top with the seasoned bread crumbs. Roast until golden brown, 10-14 minutes. Squeeze a lemon wedge all over the top of the casserole. Serve sprinkled with dill and salt if desired.
What worked: This was indeed colorful, and tasty. Good mix of textures, although for texture I would add some walnuts to the mix before topping with the cheese and breadcrumbs. Or possibly some green onion (or green garlic in the spring).
We put the garlic in a parchment bag on top for ease of removal, which made more sense for 2 heads than it would for 2 cloves - the wife misread the recipe when she was assembling at the start. We ended up using about 1 head's worth.
What didn't: Pretty happy with it, although heating up remainders for lunch was improved with a bit of blue cheese.
Will I make it again? Sure.
"I like to make this in the dead of winter, when root vegetables are pretty much the only viable options at the farmers' market and I'm desperate for a little color on the table."
1 lb carrots, sliced in 1/2" coins
1 lb beets, peeled and cut in 1/2" wedges
3/4 cup veg stock
1 tsp coriander seeds, cracked
1 1/4 tsp salt, divided
pepper
2 cloves garlic (Ha! I used... more. See below.)
5 Tbsp olive oil, divided
1 cup panko bread crumbs
6 oz smoked mozzarella, in small pieces
lemon wedges
1/2 cup dill, chopped
Heat the oven to 400°. In a shallow 2-quart casserole dish, combine the carrots, beets, stock, coriander seeds, 1 tsp salt, and 1/2 tsp pepper. Toss until combined. Place the garlic on top of the veg (above the liquid in the pan) and drizzle everything with 2 Tbsp oil. Cover with foil and roast for 1 hour. Uncover and continue to bake for another 20-30 minutes, until the veg are tender when pierced with a fork.
Pluck the garlic out of the pan. Smush the soft roasted garlic into a paste. Put into a bowl and stir in the bread crumbs, 3 Tbsp oil, 1/4 tsp salt, and a pinch of pepper. Toss until well combined.
Sprinkle the mozzarella all over the veg, then top with the seasoned bread crumbs. Roast until golden brown, 10-14 minutes. Squeeze a lemon wedge all over the top of the casserole. Serve sprinkled with dill and salt if desired.
What worked: This was indeed colorful, and tasty. Good mix of textures, although for texture I would add some walnuts to the mix before topping with the cheese and breadcrumbs. Or possibly some green onion (or green garlic in the spring).
We put the garlic in a parchment bag on top for ease of removal, which made more sense for 2 heads than it would for 2 cloves - the wife misread the recipe when she was assembling at the start. We ended up using about 1 head's worth.
What didn't: Pretty happy with it, although heating up remainders for lunch was improved with a bit of blue cheese.
Will I make it again? Sure.
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Date: 2025-02-25 08:38 pm (UTC)In my time-starved life, I don't have the attention span or block of time to do all the steps. But it's so yummy, it makes me look forward to a time/space where I can have more than 30 minutes to make a meal happen.