Tag Archives: potato

Root Vegetables Roasted Red

Root Vegetables Roasted Red

Red beets really give this dish a great look since, as the dish roasts, the red color transfers onto the edges of the other vegetables. If you don’t like beets, you can omit them (of course, then the dish will not live up to its “Roasted Red” name.) I do suggest cutting the sweet potato into larger sized pieces than the other vegetables since its cooking time is less. I also suggest wearing gloves when handling the beets so your fingers are not red during dinner.

INGREDIENTS:
2 medium Beets, red, peeled, diced medium
2 medium Carrots, peeled, diced medium
2 medium Parsnips, peeled, diced medium
2 medium Sweet potatoes, peeled, diced medium-large
4 small Red Potatoes, diced medium (skins on)
1 medium Onion, peeled, sliced into 12 wedges
12 cloves, large Garlic, peeled
1/3 cup Olive oil
1/3 cup + as needed Vegetable Stock
1 tb Herbs de Provence
1/8 tsp White pepper
1/2 tsp Sea salt, smoked

PREPARATION:
Preheat oven to 350 degrees.

Place diced beets in large mixing bowl along with the carrot, parsnip, sweet potato, onion, garlic cloves, olive oil, Herbs de Provence, pepper and salt. Toss everything together to mix.

Place vegetable mix in a roast pan along with the 1/3 cup of stock. Roast vegetables until tender (but not mushy), about an hour, making sure to toss vegetables occasionally during cooking and add more stock, 1/4 cup at a time, as needed.

Season with to taste and serve warm.

Serves 8


Veggie Quiche with Potato Crust

Veggie Quiche with Potato Crust

Veggie Quiche with Potato Crust

This dish is great for any brunch or lunch; serve it alongside a small salad of mixed greens. For a variation, substitute whatever veggies you enjoy in place of any or all of the ones suggested. It’s a great way to utilize any leftovers at the end of a week.

INGREDIENTS:

1/4 cup Sun-dried tomatoes

1/3 cup Water, warm

2 tsp Olive oil

1/2 medium Onion, peeled and chopped

1 clove Garlic, peeled and chopped

1 cup Asparagus, trimmed and chopped

1 cup Mushrooms, stems removed and sliced

1/2 cup Red Bell Pepper, seeded and minced

3/4 cup Artichoke hearts, sliced in eighths

1/8 cup Parsley, fresh, chopped

1 tb Basil, fresh, chopped

1/4 tsp Nutmeg, fresh grated

1/4 tsp Sea salt

1/8 tsp White pepper

1/8 tsp Chili flakes

2 medium Potatoes, red, washed and sliced very thin

1/3 cup Emmental Cheese, fresh grated

3 each Eggs, whole, large

5 each Eggs, large, whites only

1/2 cup Sour Cream, low-fat, organic

1 large Tomato, seeded and sliced thin

2 tb Asiago cheese, fresh grated

non-stick spray

PREPARATION:

Preheat oven to 375 degrees.

Pour water over the sun-dried tomatoes until fully covered, and allow to soak for about 30 minutes, or until they become soft and plump. Strain liquid off , reserving a 1/4 cup of the liquid and discard the rest. Coarsely chop the tomato.

Heat olive oil in a large saute pan. Add onions and garlic and saute on medium heat until onions are soft and translucent, about 5 minutes. Add asparagus, mushrooms, red pepper, artichoke hearts, parsley, basil, nutmeg, salt, chili flakes and white pepper and cook for another 3 minutes. Remove from heat.

Spray a 9-inch pie pan lightly with non-stick spray. Lay the potato slices on the bottom and sides of the pan, making sure to overlap them slightly and cover pan completely.

In a large bowl whisk together the whole eggs, egg whites  and water to combine.  Add the sun-dried tomatoes, Emmental cheese, sour cream, and whisk another 30 seconds.  Add the  sauteed vegetables and mix until everything is fully coated with the liquid egg mixture; pour into pie pan on top of arranged potato slices. Top quiche with the tomato slices; sprinkle tomato slices with the asiago cheese.

Bake quiche for one hour, or until very firm. Cover the top with aluminum foil after about 45 minutes, or once the top is browned. Rest quiche 10 minutes before slicing and serving.

YIELD: 8 SERVINGS


Baked Taro Chips

Baked Taro Chips with Onion Dip on Radicchio

Baked Taro Chips
A healthier version of the Hawaiian snack favorite.  If you cannot obtain fresh taro root, you can substitute with white or sweet potatoes.

Serve with Onion Dip.

INGREDIENTS:

5 each  Taro root, small, fresh

5 cups  Water

¼ cup Vinegar, white

as needed Spray oil

PREPARATION:

Peel taro root and slice very thinly on a mandolin. Place in bucket with water and white vinegar, and soak for a couple of hours.

Preheat oven to 325 degrees. Rinse soaking taro chips; dry with towel. Place in large bowl and toss with salt, pepper, paprika. Lay chips out on baking sheet sprayed with oil and bake for about 10-12 minutes, making sure to flip chips halfway through cooking.

Hawaiian Patter with Veggie Rolls, Baked Taro Chips with Onion Dip, Sweet Potato Curry Yogurt Salad