KAW- getting to the root and more !

11 years ago

I had butternut squash, turnip. beets, apples ,red bell peppers and carrots. The weather was cloudy and cool. Seemed like a soup day to me.

I cut up and roasted the butternut, turnips, Rome apples and red bell peppers. They were tossed with EVOO and salt only. All were roasted on convection roast at 425. The squash took 50 minutes and the rest took 30 min. I split the vegetables in 1/2 and made 2 very distinctly different soups.

Soup 1 had sauteed celery.red onion and garlic...evoo and salt/pepper/coriander/thyme. 1 qt water added and simmered then used my Cuisinart stick blender to just take out the largest pieces and smooth it but not a puree. Juice of one lemon to brighten flavor right before serving, Garnish with grated aged cheddar.

Soup 2 had sauteed red onion , garlic and a roma tomato. Homemade curry powder and salt. Coconut milk, apple juice and water. Simmer and brighten taste before serving with juice of one lime. Garnish with yogurt and cilantro.

The beets and carrots are raw. I had seen a lovely dressing on here somewhere in the past few days and didn't copy it down :( If you remember who it was ..maybe breezy..please cut and paste here for me. DH made a great one with EVOO and OJ and grated peel and balsamic vinegar and a touch of mustard. Served with toasted almonds and feta on a bed of spinach and arugala.

I made a slide show for fun. I just thought it was interesting to make so many vegetables and then go in two completely different directions with the final dish. Oh the curry powder is Alton Brown's recipe. It is simply wonderful and I haven't bought curry powder in years since I started making his . Hope you enjoy !! c

sneak peek !!

beet slaw:

roasted peppers/apples/turnips

Here is a link that might be useful: Getting to the root !

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Comments (14)

suzanne_sl
11 years ago
Looks great!
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a2gemini
11 years ago
Trail - that looks yummy!
I am impressed(as always)
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Hey deedles...if you look on The Fresh Loaf there are a lot of topics on yeast water. Slightly wash an organic apple...you want the yeast that is on the skin intact. Put 100 grams of chopped organic apple with peel and core and 100grams of sugar in a qt of water and stir it very well. Cover loosely with a lid and place in a warm spot...oven with light on is what I did. Take it out and tighten lid and shake vigorously and then take lid off and stir well and replace lid loosely...do this every few hours during the day for about 3-4 days. It will get very fizzy and smell like cider. Take 1/4c of it and add it to a 1/4 c of white baking flour...I use All Purpose King Arthur. Stir it well and place it back in a warm place covered lightly. It should at least double overnight and probably more . Will be lovely and full of bubbles. If not give the apple mixture another day of the above treatment and try again with the flour...I would be surprised if it wasn't great by day 4. You can then use that mixture of yeast water and flour to rise your sourdough bread rather than yeast ! It also works in place of your regular sourdough mixture if you have one. To maintain this mixture just place in fridge and every week take out the apples and add new ones and add more filtered water to keep it at a scant qt. Don't need to add sugar like at the beginning and don't need to use an organic apple after the first one. Voila...you can mix up as much of the apple/flour mixture as you need to make your sourdough bread recipe. You can also use the yeast water to feed your standard sourdough. You can add it to your regular bread recipe in place of some of the water to add extra boost to the yeast. You can also do this with other fruit after you get the initial apple mix going...just sub a new fruit when feeding...lots of folks like to use dried apricots or raisins. Also banana or other fruits work. It is similar to what you are doing to make vinegar but you don't leave it to ferment that long. Should still smell pleasantly sweet. I will link to a big discussion below...the gal that started it is Japanese that is where the tradition started...so some of her English is hard to understand but you can get the drift. Let me know if you have more questions...you can email me through GW. ( below is for raisin..I found that apple was easier to maintain ) Here is a link that might be useful: raisin yeast water
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mary_lu_gw
11 years ago
oh my....my mouth is watering..........
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rosylady
11 years ago
You're always eating so many great vegetables cooked in interesting ways! Looks good...
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User
Original Author
11 years ago
suzanne: thank you !
a2_ that is very kind of you :) thank you !!
hey ml: you need to come on down here where it is warm :) thank you !!
glad you like the pics rosy ! I can hardly wait to see pics of yours. thank you ! c
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localeater
11 years ago
MMMM. These look great trailrunner. I love pretty much anything with butternut squash and I still have a slew of them in the cellar.
Your soup #2 sounds particularly yummy to me. I make one similar but I think I will play up some of your ideas and see if it becomes a new family favorite. My current formula is to toss the butternut squash with EVOO, spice blend(similar to Alton's but with some cinnamon and cumin added), a dash of tamari and a little brown sugar, then roast. When I it is done roasting it gets semi pureed with coconut milk and topped with toasted pumpkin seed pesto(seeds, lemon zest, cilantro, evoo).

OT Do you have a recommendation for a good mustard powder? I find mine lacking.
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springroz
11 years ago
I have actually served my DH a couple of soups lately that he liked!! Thanks for a couple more ideas. He is such a meat and potatoes, rice and mac and cheese for additional vegetables(!?!) kind of guy. He feels like he is practically vegetarian if he adds broccolli!

I printed an Ina Garten recipe years ago that looked like that coming out of the oven, only using eggplant. It was supposed to be pureed, but it was too pretty, so I served it as it was. It was a BIG hit.

Beautiful!!

Nancy
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User
Original Author
11 years ago
local thanks for the ideas !! I am always trying new things. I have put a splash of honey when I toss the vegetables before roasting. Another trick is to not use any spice before and then when you take them out of the oven toss them while still hot with the best Modena balsamic and let them cool in it...only takes a small amount. They are so yum. We use them then with pasta and on pizza. Also they keep for days in the fridge after roasting and just get better and better. For mustard powder I buy whole yellow mustard seeds and grind my own. It tastes great. I also have the black ones for curry. Also I store all of my spices in glass jars in the freezer...they keep like new for years. Hope this helps. Thanks again for looking ! Please post pics of your soups :)

Hey Nancy !! Your DH is so funny..love the broccoli story . I feel the same way about the vegetables when they come out of the oven...they glisten and look like jewels ! See above for other ideas for the whole pieces. Thank you for looking !! c
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localeater
11 years ago
Of course you are right, I should grind mine own- this is a definite 'duh' moment. I will put mustard on my garden list next year.
I do love the roasted veggies with balsamic too! They don't last long in our fridge as everyone opens the bowl and grabs a chunk each time they go to get something else. Another favorite, particularly good for pot lucks, is tossing them with goat cheese and then into a free form galette.
I am getting hungry.
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MarinaGal
11 years ago
Yummy! I roast everything - can't think offhand of any vegetables I have not tried roasting - but I have never used honey before roasting. Can you explain how you add the honey, and tell me more about what it does to the taste vs balsamic, for example? I am intrigued!
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User
Original Author
11 years ago
ohh..local I had added them to a quiche but never a galette......you are a wonder. Thanks for more suggestions !! Wish we could garden but have no space for it and have tree roots . Can't even do raised as the tree roots come up in there too..insidious !! I trade my bread for fresh from my friend , I had mentioned it before. It is working out great and I don't have to weed :)

Marina , just use the smallest amount of honey when you toss with the EVOO..not too much as it burns. It just adds to the caramelization of the vegs.The balsamic you want to put on after they roast. I have tried it both ways and you don't get the great flavor if you heat the balsamic so long. Put it on the hot vegetables as they come out of the oven and toss. Really enhances the flavor darker and richer and of course a tang from the vinegar and adds a pretty glaze too. Hope you will post pics and localeater I would LOVE to see your garden !! c
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MarinaGal
11 years ago
Thanks, Trailrunner, you already have me dreaming about tomorrow's meal!
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autumn.4
11 years ago
I feel like I'm missing out by not liking squash (unless it's swimming in butter and brown sugar, I know I know). So many squash recipes floating around lately.

That all looks amazing trailrunner. I hope to have a garden someday but right now it's easier to stop by fil's and pick what I want. :)
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User
Original Author
11 years ago
Marina...post pics :) !

Give it a try Autumn..I promise the flavors blend and you will never know it is squash...really :) I am glad you looked . Thank you !! c
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KAW- getting to the root and more !

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