Time to Roast... Vegetables

It is sunny, shiny fall here in the NorthWet...err West.  After our dismal spring and June, the sun just won't stop shining.  And it has made for some amazing fall produce.

And a bunch of it is big, pumpkin big, if you know what I mean.

So what to do with it?

Admire it 1st.

Beets, garlic, tomatillos, jalapeños, tomatoes - regular & cherry
radishes and carrots

pie pumpkins, butternut squash, leeks - oh yeah, and the chicken scraps bag

Holy Full Fridge, Batman!  What to do with it all?

Step one - cut it down to size.  Those whole veggies take up a bunch of space.

Step two - dedicate a day to roasting everything into freezable food.  And MUCH of that is done through the magic of roasting.  By driving off excess water, and breaking down the plant cells by tasty cooking, they are all set up to freeze.  If these are frozen raw - the water/chemical balance ends up with mushy and sometimes rotten (blechk!) food.

It's take a big chunk of a day but the longest part of the prep - the roasting - is done (and because it mostly happens at 425˚F) and done together.  Pumpkins and Peppers don't mind sharing oven space with Radishes and Beets.  And while things are roasting you can do lots of other thing - as long as you don't have to leave the house.

So what are the results from a day spent that way?

Tomatillo-Garlic-Jalapeño Sauce

Roast everything until it gets mushy -pull of the stems
peel off the skins,
(optional remove some/all seeds from the jalapeños)
blend them together - add a little salt.
Perfect over leftover mole beef... if you have it.
Lots of other stuff if you don't.

Roasted beets - and other veg

(see the next post for more on beets - or check out some flash backs:

It's Cold Baby!

-or-

Beet Salad - with the goods

-or-

It's Fall - break out the Truffle Salt)

Pumpkin Puree and Roasted Squash Wedges and Chunks

Dedicate the time to making these - and then THERE THEY ARE ready to go into whatever you want 

- things like...

Sweet & Spicy (Butternut) Squash Soup

and the new best thing ...

Pumpkin Mushroom Polenta 

Made lots - freezing this for later use.

(the pumpkin takes the place of the Parmesan - and makes it creamy and savory - and perfect for all stripes of "no dairy" folks -OR- a super way of sneaking in extra veg.)

That is coming up too...

It's Cold Baby... Bake Me Somethin' Good and Warm

This morning had a gorgeous sunrise - a good while AFTER I was up.
And when we walked to school, we could see our breath.
(This is going to be one of these silly conversational posts - here's just the recipe for Roasted Root Veggies.)

Are We being spoken of?

And I am loosing patience with the cat as he lingers at the door deciding, "how long do I sit here before she closes the door in my face."

Ok, I don't actually know what my cat is thinking, but I am more impatient when my toes are getting cold while he's doing it, and I swear he's taking longer about it.

All of this means Fall is here.
And I want something warm, cozy and full of flavor.
And we got one of the last CSA bags of the season full of roots of all sorts.

carrots, beets, parsnips, potatoes & onions
and some kale & sage - yes I know, those are leaves.

Roots!  Isn't that a bunch of stuff that grows underground?
Like, in the dirt?

"Mom, your build up to introduce beets isn't fooling anyone.  You are going to try to convince people to eat beets."

"Well, kale and parsnips too." "Hey, I don't know how to type that noise."  "Or that one."

"And mom, you know cooking carrots ruins them.  Ruins them!"

"Not always."

"Does so."

"Look - you're going to have to take a..."

"I know I know, a no thank you bite.  kkKkKKkkkkkKKk."


Anyway, I'm starting with a pile of vegetables.  And I'm not even going to pretend, all that rinsing and peeling and chopping, along with the other prep happens in a flash.  It doesn't.  It will take time, and make a pile of peelings.

Cooked root veggies freeze GREAT!  Especially par-cooked.  Why do you think the freezer isle at the grocery store has an entire "potatoes" section.

So I am taking on this pile once to make lots of...

"Boring!  Yes, very good cook once, eat lots.  Get it."

"Aren't you impatient."

"Hungry."

Alrighty Then.  The root veggies get turned into chunks, the beets thinner, 'cuz they are the toughest.
Salt and oil on a sheet pan at 425˚F.

"See always with the 425˚F.  What's wrong with 350?"

"Better for baking.  I like the hint of a crispy edge on my parsnip."

For 20 minutes.

"How are you going to work in the bacon drippings?  You know most people just throw away their dirty used grease."

"Hey, that grease hasn't been used.  The bacon had too much, the stuff in the dish in my fridge is what it couldn't use.  And it's not dirty, just seasoned.  And I'm going to use it with the sage and kale.  And chicken stock.  So there."

When you get everything par cooked - Tupperware!

"Isn't that just a brand name, that you happen to not be using?"

"It works if everyone knows what I'm talking about."

"Until the Tupperware police come and get you."

Anyway... do this:

 3 servings.  1 for now, 2 for the freezer.

To finish all of them, all parts - the root veg, the kale, the herbs.  Stir in a little vinegar and bake at 425˚F until super tasty.

Truffle salt may be good here too for finishing it off.

"It's not optional.  That thing you did with the frozen ones with the rice vinegar and soy sauce wasn't as good.  Truffle salt all the way.  OK.  The carrots weren't ruined.  I still like them raw better though."