Finally… This week’s recipe for Cook the Book Fridays is Roasted Root Vegetables from David Lebovitz’s My Paris Kitchen. I say finally because I misread the schedule, so I made this one a couple of weeks ago. (Then I had to scramble to pull together the sorbet.)
This recipe couldn’t be easier, or more familiar. Honestly, I make a version of this almost weekly, fall through winter. What could be easier than tossing chunks of hearty vegetables with herbs, olive oil, salt and pepper, and then roasting them at high heat until they’re both caramelized and meltingly tender?
The assortment of vegetables varies based on what’s on hand. For this version, I used carrots, parsnips, sweet potato, butternut squash, golden beet, Brussels sprouts and shallots. Other times, I throw in red beets, turnips, rutabaga, or watermelon radish. It just depends what calls out to me.
I served roasted vegetables alongside crab cakes on New Year’s Eve. For a leftover lunch, I ate the last of the roasted vegetables over a grain medley and dolloped with homemade mayonnaise. Yum!
I really don’t have that much to say about this recipe. It’s as delicious as it is simple but that’s really it.
Click here to see other thoughts on this recipe from my friends at Cook the Book Fridays. I recommend that if roasted root vegetables isn’t already in your kitchen repertoire and you need more specific instructions, try the recipe on page 225 of David Lebovitz’s My Paris Kitchen.
Happy New Year 2019! I know New Year’s Day was a week ago, but we’ve kept the celebration going all week.
This year’s first recipe for Cook the Book Fridays is a perfect seasonal dessert to start the year: Tangerine-Champagne Sorbet. And it’s simple too, just three ingredients. First there’s citrus. In this case it’s sweet clementines, my favorite citrus. Next, a little bit of sugar. Finally, there’s champagne.
We didn’t have any leftover bubbly from New Year’s Eve, but I had splits of prosecco on hand. One little bottle was almost the right amount. I waffled between making up the difference with still white wine (flavor) or seltzer (bubbles). In the end, I chose the wine since I didn’t expect the bubbles to survive the freezing.
The most time-consuming (active) step in this recipe is juicing the clementines, four pounds of them. And then there was the waiting time, for the mixture to chill and then after freezing it in the ice cream maker, letting it firm up in the freezer, but that’s easy. None of that takes away from the simplicity of this sorbet.
We enjoyed this refreshing dessert after going out to dinner with friends for a belated New Year’s celebratory dinner of spicy Chinese food. It was PERFECT!
So, the year in my kitchen is off to a delicious start! I hope it continues! And I hope your year is a tasty one too!