Root Veggies

All the talk this past week about rutabagas got me to looking for my recipes. I haven't even put these in Mastercook yet. I've got 2 recipes that I like and they are from the Dierbergs Cooking School. Both are way easy and really delish. I have made both recipes. Eventually I'll get around to adding my own variations but these are the original recipes.

Smashed Rutabagas and Carrots:

2 Rutabagas (2 1-2 lbs) peeled and cut into 1 inch chunks 1 Pound baby carrots 1 Medium onion, chopped 1-2 Cup milk 2 Tablespoons butter or margarine 1 Teaspoon dried thyme 1 teaspoon salt Ground black pepper to taste, about 1-4 teaspoon

Place rutabagas in large saucepan with enough water to cover. Bring to boil over medium high heat. Cover and reduce heat; simmer for 15 minutes. Add carrots and onion; cover and bring water back to a simmer. Cook until vegetables are very tender, about 20 minutes. Drain liquid. Place veggies in large mixer bowl; beat on low until smashed. Add milk and butter, beat until smooth or desired consistency is reached. season with thyme, s&p.

The Brussels sprout recipe calls for a roasting method I use quite often. These sprouts are really good and the walnuts add a crunch.

Balsamic Roasted Brussels Sprouts:

1 Pound Brussels sprouts, trimmed and halved 1 Red bell pepper, seeded and cut into 1-2 inch pieces 3 Shallots, sliced 1 Tablespoon vegetable oil 1 Tablespoon balsamic vinegar S&P to taste 1-2 Cup coarsly chopped walnuts

Place veggies on large foil-lined jelly roll pan. Drizzle oil and vinegar over veggies; season with s&p. Toss to coat; arrange in a single layer. Roast at 425 for about 15 minutes. Stir in walnuts. Roast until Brussels sprouts are tender, about 5 minutes.

-- ...Bacteria: The rear entrance to a cafeteria.

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