This tried too hard.
Mar. 1st, 2015 09:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Warm Vegetable Salad.
Warm Veg:
8 baby beets
coarse salt
8 radishes, thinly sliced
8 tiny carrots, peeled and cut in half lengthwise
8 baby turnips, peeled and cut in wedges
1 Tbsp honey
4 cup vegetable stock
1 clove garlic
1 sprig thyme
Dressing:
1 cup yogurt
1/4 cup chopped mixed fresh herbs, such as parsley, dill, and tarragon
2 Tbsp walnut oil
2 Tbsp toasted walnuts, chopped
2 Tbsp lemon juice
Raw Veg:
6 large radishes, sliced paper thin
1 small turnip, peeled and thinly sliced
1 small sunchoke, peeled and thinly sliced
1 Tbsp shaved Parmesan for garnish
Heat oven to 375. Season the beets with salt and wrap them in aluminum foil. Roast for 15-20 minutes, until a paring knife slides in and out easily. Peel, cut into wedges, and set aside.
Combine all remaining warm veg ingredients in a saucepan and cook over medium heat until a syrupy glaze forms, about 7 minutes. Remove from the heat and keep warm.
Combine all the dressing ingredients except for the lemon juice. Use up to 1/4 water to thin to desired thickness, mixing well.
Evenly distribute the cooked veg in the center of 4 serving plates; surround with the raw veg. Garnish with Parm. Whisk the lemon juice into the dressing and drizzle over. Serve immediately.
What worked: Um. It was healthy?
What didn't: Yeah, this was a recipe that the chef put into the book because it works well there. Not so much at home. I like beets, Jerusalem artichokes, and the other ingredients. This just didn't work. The warm veg mixture never reduced to a glaze and I probably should have stopped there.
Will I make it again? Nope.
Warm Veg:
8 baby beets
coarse salt
8 radishes, thinly sliced
8 tiny carrots, peeled and cut in half lengthwise
8 baby turnips, peeled and cut in wedges
1 Tbsp honey
4 cup vegetable stock
1 clove garlic
1 sprig thyme
Dressing:
1 cup yogurt
1/4 cup chopped mixed fresh herbs, such as parsley, dill, and tarragon
2 Tbsp walnut oil
2 Tbsp toasted walnuts, chopped
2 Tbsp lemon juice
Raw Veg:
6 large radishes, sliced paper thin
1 small turnip, peeled and thinly sliced
1 small sunchoke, peeled and thinly sliced
1 Tbsp shaved Parmesan for garnish
Heat oven to 375. Season the beets with salt and wrap them in aluminum foil. Roast for 15-20 minutes, until a paring knife slides in and out easily. Peel, cut into wedges, and set aside.
Combine all remaining warm veg ingredients in a saucepan and cook over medium heat until a syrupy glaze forms, about 7 minutes. Remove from the heat and keep warm.
Combine all the dressing ingredients except for the lemon juice. Use up to 1/4 water to thin to desired thickness, mixing well.
Evenly distribute the cooked veg in the center of 4 serving plates; surround with the raw veg. Garnish with Parm. Whisk the lemon juice into the dressing and drizzle over. Serve immediately.
What worked: Um. It was healthy?
What didn't: Yeah, this was a recipe that the chef put into the book because it works well there. Not so much at home. I like beets, Jerusalem artichokes, and the other ingredients. This just didn't work. The warm veg mixture never reduced to a glaze and I probably should have stopped there.
Will I make it again? Nope.
