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November/December 2007
Recipe Archives


Simple Dairy-Free Root Vegetable Recipes

Easy and delicious recipes to enjoy on a cold day.

Roasted Butternut Squash and Shallots over Fettuccini

3 cups (1-inch) cubed peeled butternut squash
1 tablespoon dark unrefined cane sugar or maple syrup
1 1/2 tablespoons olive oil, divided
teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise (about 1/2 pound)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
4 ounces uncooked whole wheat fettuccine
Soy parmesan cheese

Preheat oven to 475°.

Combine the squash, brown sugar, 2 1/2 teaspoons oil, salt, pepper, and shallots in a baking dish; toss well. Bake at 475° for 30 minutes or until tender and golden brown, stirring occasionally. Stir in sage.

While the squash mixture bakes, cook pasta according to package directions.  Drain. Place cooked pasta in a bowl.  Add 2 teaspoons oil; toss well.  Serve the squash mixture over pasta.

Sprinkle with soy cheese.

Roasted Root Vegetable Medley

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1 -inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish.  Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.  Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

Recipes contributed by Christl Keller Carollo, a personal chef who caters to vegetarian, vegan and restricted diets. She can be reached at (248) 990-2018 or ckcarollo@hotmail.com

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