Global Vegetarian: 3 recipes

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Roasted Root Vegetables Scented With Thyme

Roasted Sun Chokes With Rosemary

South American Vegetable Stew

 

* Exported from MasterCook *

 

Roasted Root Vegetables Scented With Thyme

 

Recipe By : Global Vegetarian, by Jay Solomon, page 110

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large sweet potato -- chopped coarse

1 large rutabaga -- peeled and diced

1 large parsnip -- peeled and diced

2 medium turnips -- diced

6 whole garlic cloves -- peeled, up to 8

3 tablespoons canola oil -- up to 4

1 tablespoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon black pepper

1 bunch thyme sprigs

 

Makes 6 servings

 

Americans are just recently developing an interest in rutabagas, turnips,

and parsnips. Roasting the vegetables is an optimal way to nurture their

undiluted flavors.

 

Preheat the oven to 375 F

 

In a medium mixing bowl, toss together the root vegetables, garlic, oil,

spices, and half of the thyme sprigs. Place the vegetables in a casserole

dish or baking pan and roast for about 1 hour, until the vegetables are

tender. Stir the vegetables every 20 minutes or so.

 

Remove the vegetables from the oven and let cool slightly before serving.

Place the vegetables on a platter and arrange the remaining thyme sprigs

around the edges.

 

If you are without a sweet potato, a rutabaga, a parsnip, or a turnip, you

may substitute other roots such as beets, carrots, Jerusalem artichokes, or

Caribbean yams, or you may add whole mushrooms or baby onions to the mix

instead.

 

For a light finish, drizzle a little balsamic vinegar over the platter of

vegetables lust before serving.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Roasted Sun Chokes With Rosemary

 

Recipe By : Global Vegetarian, by Jay Solomon, page 120

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 cloves garlic -- up to 6

1 1/2 tablespoons olive oil

2 teaspoons dried rosemary

(or 1 tablespoon chopped fresh)

1 1/2 pounds sun chokes -- scrubbed and halved

1/2 teaspoon paprika -- about

Salt and black pepper -- to taste

4 sprigs rosemary or parsley -- up to 8

 

Makes 4 servings

 

You may know sun chokes by their more common name, Jerusalem artichokes.

Oddly enough, Jerusalem artichokes are neither artichokes nor from

Jerusalem. The knobby, gingerroot-shaped tubers are native to North

America and members of the sunflower family. When sun chokes are roasted

like potatoes, they develop a faintly nutty flavor.

 

Preheat the oven to 400 F.

 

Combine the garlic, oil, and rosemary in a mixing bowl. Toss in the sun

chokes and coat with the mixture. Place the garlic cloves and sun chokes,

cut-side down, on a baking pan. Lightly sprinkle paprika over the top and

bake for 30 to 40 minutes, until the sun chokes are tender but not mushy.

 

Transfer to a serving platter and season with salt and pepper to taste.

Garnish with sprigs of rosemary or parsley.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

South American Vegetable Stew

 

Recipe By : Global Vegetarian, by Jay Solomon, page 95

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium yellow onion -- diced

2 cloves garlic -- minced, up to 3

1 jalapeno or Red Fresno pepper

seeded and minced -- (optional)

3 large tomatoes -- diced, up to 4

2 tablespoons dried parsley

1 tablespoon paprika

1 tablespoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

4 cups peeled and diced zapallo

OR West Indian pumpkin or buttercup or

butternut squash

3 cups water

2 cups corn kernels -- fresh or frozen

4 cups cooked brown or white rice -- up to 6

 

Makes 4 to 6 servings

 

This rustic dish, called locro in some South American countries, is a

rustic stew that is often served with rice. For the meatless version, a

South American squash called zapallo is used (butternut squash or West

Indian pumpkin are similar). My friend, Jessica Robin, who traveled

extensively throughout Bolivia, Chile, and Peru, was a consultant on this

recipe.

 

In a large saucepan, heat the oil. Add the onion, garlic, and chili

pepper, if desired, and saute for about 5 minutes. Add the tomatoes and

seasonings and cook for 4 to 5 minutes more, until the mixture forms a

thick pulp. Add the squash and water (and corn, if fresh off the cob) and

cook for 25 to 30 minutes over medium heat, stirring occasionally, until

the squash is tender. Add the corn (if frozen) and cook for about 10

minutes more over low heat.

 

To thicken the stew, mash the squash against the side of the pan with the

back of a spoon. Serve with plenty of rice and braised leafy greens.

 

Zapollo and West Indian pumpkin are available in many Caribbean arid Latin

American markets.

 

Converted by MC_Buster.

 

 

 

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