It’s root vegetable and exotic fruit month

 In Blog

The month of December is ‘Root Vegetable and Exotic Fruits’ month. Root vegetables are often over-looked when choosing vegetables as part of your daily meals. They grow well during the winter months and are a fun thing to include, especially if you have a desire to eat with the seasons. Root vegetables are the perfect winter food and can be prepared in a variety of ways including in hearty, warm soups or stews. Exotic fruits are called exotic for a reason. They may or may not be a part of your staple diet but it’s a fun opportunity to branch out and try something new that you’ve never tried before.

Here are a couple of recipes that incorporate root vegetables and exotic fruits. Bring one to a holiday party and surprise everyone with your creativity and uniqueness.

Roasted Root Vegetables With Polenta

INGREDIENTS

• 2 large carrots (3/4 to 1 pound), peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
• 1 large parsnip (about 1/2 pound), quartered, cored and cut in 3/4-inch pieces
• 1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
• 1 medium or large red onion, cut in large dice
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground pepper to taste
• Chopped fresh rosemary, thyme or sage, about 2 teaspoons (optional)
• 1 cup polenta
• 1 quart water
• 1 teaspoon salt
• 1 tablespoon unsalted butter
• ½ cup freshly grated Parmesan (optional but recommended)
• 1 batch marinara sauce (optional)

PREPARATION

1 Preheat oven to 375 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables with the olive oil and salt and pepper to taste. Add fresh herbs if using. Spread vegetables in an even layer.
2 Combine polenta, water, and salt in a 2-quart baking dish and stir together. Place polenta and vegetables in the oven. If you can’t fit both pans on the same (middle) rack, place vegetables on a lower rack. Roast vegetables for 30 to 40 minutes, stirring every 10 minutes or until soft and beginning to caramelize. Remove from the oven.
3 If serving this with marinara sauce, make the sauce while the vegetables and polenta are in the oven.
4 Continue to bake the polenta until it has been in the oven for 40 to 45 minutes and has absorbed the water. Remove from oven and stir in butter. Use a fork or a spatula to stir the polenta well, and return to oven for 5 to 10 more minutes. Remove from oven and stir again. Carefully taste a little bit of the polenta; if it is not completely soft, return to the oven for 5 to 10 more minutes.
5 Remove polenta from oven and stir in 1/3 cup grated Parmesan, if using. Immediately spoon polenta onto plates and make a depression in the middle. Ladle on some marinara sauce and top with a generous spoonful of roasted vegetables. Sprinkle on remaining Parmesan and serve.

Resource: http://cooking.nytimes.com

Gratin Of Exotic Fruits

INGREDIENTS

• 1 ½ cups sugar
• 1 piece fresh ginger, 2 inches long, peeled
• 1 fresh, ripe mango, peeled, cored and cut into 3/4-inch cubes
• 1 fresh, ripe papaya, peeled, seeded and cut into 3/4-inch cubes
• 3 oranges, peeled of all skin and pith, cut crosswise in 1/4-inch slices and seeded
• 1 fresh pineapple, trimmed, peeled, cored and cut across into1/4-inch thick rings

PREPARATION

1 Place the sugar and ginger in a glass jar and let stand for 2 days. Preheat broiler.
2 Toss the mango, papaya and oranges together with 1/2 cup of the ginger sugar.
3 Place the mixture in a 10-inch quiche dish. Top with the pineapple rings. Coat the pineapple heavily with the remaining ginger sugar.
4 Broil until the sugar is caramelized, for a sugary, even crust, about 10 minutes.

Resource: http://cooking.nytimes.com

Recent Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search

Call Now
Get Directions