Root vegetables are my friends
Oct. 13th, 2010 06:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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playeatsleepHiya all --
Here's what I had for dinner tonight. I'm not certain it's 100% paleo-primal, and it's NOT trival in the prep work -- many spoons required. But here it is, if you are looking to add something reasonably tasty to your recipes.
Spicy Roots
Chop up a sweet potato, a parsnip, and a couple carrots. Cut them to whatever size you like, as long as the crunchy things (carrots and parsnip) are about 2/3 to 1/2 the size of the sweet potato, so they will all cook at the same speed. Set these things aside.
Cut up a leek, a green pepper, and a yellow squash, all into slightly larger pieces than the roots, and all about the same size as each other. Set these things aside.
Cut up one small, or a half of a large, onion. Cut up two or three stalks of celery. Cut up 4-6 cloves of garlic, to your taste.
Heat about 3 tablespoons of oil in a LARGE skillet, one that you have the cover for. If you don't have a large skillet, a 3-quart cooking pot will do well. Again, make sure you have a lid. Put in enough oil to cover the bottom of the pan. Toss in the onion, celery, and garlic. Add spices.
I added red pepper flakes, about 1/4 tsp chili powder, about 1 tsp cumin powder, and a splash of fresh-ground black pepper. You could skip these, if you don't like Mexican-ish-flavored food, and instead add curry powder, tumeric, and red pepper flakes.
Stir these aromatics around until everything is glistening with oil, cooking on MEDIUM heat, not high. If you cook on high you will burn the garlic. Cook until the onions are translucent. Add the root vegetables, stir until they are all covered in oil mix. Cook uncovered on medium-high heat for five minutes, stirring occasionally.
Add 1/2 cup of water, stir it in, reduce to medium heat, and cover. Cook for 8-12 minutes, until the carrots are tender. If you cut large, thick pieces, it will take longer and may need more water. If you diced everything small, it should be done more quickly.
Take the lid off, raise the heat to high, and toss in the vegetables. Stir briskly, so that the liquid covers the vegetables and flavors them. Cook a few minutes, 3-5, until the vegetables are tender. Drain any remaining liquid.
My housemate called this "glop". It's not pretty, certainly. It's kind of brown when you're done. But it is healthy, vegetable intensive, and, for MY needs, has no salt in it. You, of course, are free to salt it as much as you please, you lucky people, you.
Here's what I had for dinner tonight. I'm not certain it's 100% paleo-primal, and it's NOT trival in the prep work -- many spoons required. But here it is, if you are looking to add something reasonably tasty to your recipes.
Spicy Roots
Chop up a sweet potato, a parsnip, and a couple carrots. Cut them to whatever size you like, as long as the crunchy things (carrots and parsnip) are about 2/3 to 1/2 the size of the sweet potato, so they will all cook at the same speed. Set these things aside.
Cut up a leek, a green pepper, and a yellow squash, all into slightly larger pieces than the roots, and all about the same size as each other. Set these things aside.
Cut up one small, or a half of a large, onion. Cut up two or three stalks of celery. Cut up 4-6 cloves of garlic, to your taste.
Heat about 3 tablespoons of oil in a LARGE skillet, one that you have the cover for. If you don't have a large skillet, a 3-quart cooking pot will do well. Again, make sure you have a lid. Put in enough oil to cover the bottom of the pan. Toss in the onion, celery, and garlic. Add spices.
I added red pepper flakes, about 1/4 tsp chili powder, about 1 tsp cumin powder, and a splash of fresh-ground black pepper. You could skip these, if you don't like Mexican-ish-flavored food, and instead add curry powder, tumeric, and red pepper flakes.
Stir these aromatics around until everything is glistening with oil, cooking on MEDIUM heat, not high. If you cook on high you will burn the garlic. Cook until the onions are translucent. Add the root vegetables, stir until they are all covered in oil mix. Cook uncovered on medium-high heat for five minutes, stirring occasionally.
Add 1/2 cup of water, stir it in, reduce to medium heat, and cover. Cook for 8-12 minutes, until the carrots are tender. If you cut large, thick pieces, it will take longer and may need more water. If you diced everything small, it should be done more quickly.
Take the lid off, raise the heat to high, and toss in the vegetables. Stir briskly, so that the liquid covers the vegetables and flavors them. Cook a few minutes, 3-5, until the vegetables are tender. Drain any remaining liquid.
My housemate called this "glop". It's not pretty, certainly. It's kind of brown when you're done. But it is healthy, vegetable intensive, and, for MY needs, has no salt in it. You, of course, are free to salt it as much as you please, you lucky people, you.
no subject
Date: 2010-10-14 01:11 am (UTC)no subject
Date: 2010-10-14 07:24 am (UTC)