Use homemade or organic vegetable stock to add flavor to any root vegetable.
Serves 4
lends itself to many side dishes
2 Tbs. (30 ml) olive oil
2 pounds (1 kg) select an organic vegetable:
- peeled and cubed turnips, rutabagas, or Jerusalem artichokes
- unpeeled and cubed potatoes, sweet potatoes, leeks, or celery root
- sliced carrots, parsnips, daikon radishes, or onions
2 cups (480 ml) stock
2 Tbs. (30 ml) each: balsamic vinegar and honey
1-2 tsp. (5-10 ml) or to taste, herbs that go well with root vegetables
- thyme
- black pepper
- rosemary
- basil
- Italian seasoning
- cumin
- coriander
- paprika
- sage
2. Add root vegetables.
3. Stir and cook about 8 minutes.
4. Add stock and bring to a boil.
5. Reduce heat to a simmer and cover.
6. Cook about 10 minutes until the vegetables are tender when pierced with a folk.
7. Remove lid and boil until liquid has reduced to a thick glaze, about 8-10 minutes.
8. Stir occasionally.
9. Remove from the heat for 10 minutes
10. Add balsamic vinegar, honey, and herbs, stir to coat the vegetables.
11. Place in a bowl and serve warm.
-modified Martha Stewart's Cooking School
