Root Vegetable Medley
Food and prop styling by Renee Muller | Photography by Hudi Greenberger
A light yet filling dish of root vegetables glazed with a slightly tangy sweet dressing. Simply delicious. Serve with meat chicken or even fish dishes. One of the challenges of living in Eretz Yisrael during shemittah is not having the availability of various vegetables. I tested this dish using just the basics. However you can add whatever root vegetables you’d like i.e. turnip parsnip etc. Feel free to experiment.
INGREDIENTS
SERVES 8
- 4 medium potatoes scrubbed and cut in eighths (red potatoes are preferred)
- 1 small butternut squash peeled and cubed
- 3 small carrots cut into ½-inch slices
- 1 medium onion cut into eighths
GLAZE
- ½ Tbsp oil
- 3 Tbsp brown sugar
- 1 tsp cornstarch
- ¼ cup water
- 3 Tbsp fresh lemon juice
- 1 tsp fresh dill finely chopped or ½ tsp dried dill
- salt and pepper to taste
PREPARATION
Place potatoes and butternut squash in a large saucepan; cover with water. Add salt if desired. Bring to a boil. Reduce heat; cover and simmer for 7–8 minutes. Add carrots and onion and return to a boil. Reduce heat; cover and simmer for 10 minutes or until veggies are tender; drain.
FOR GLAZE
Pour oil into a medium-sized saucepan. Over a medium flame stir in brown sugar and cornstarch. Stir in water lemon juice dill and salt and pepper. Bring to a boil. Cook and stir 2 minutes. Pour over vegetables; toss to coat. PREPARATION ./p>
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