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Thursday, January 15, 2009

Root Crop Medley

Did I already post about this before? how do people remember what they already posted about before? Well, I must not have because I've only been doing this since the summer and there weren't root crops when I began it.

Root Crop Medley:

get a lot of roots, including:

sweet potato

Cut them into slices. Put the slices in a bowl and pour olive oil over them. Toss. Oil a cookie sheet. (There can't be too much oil, basically.) Put the oiled root slices on the oiled cookie sheet. Roast at 500 'til they're soft. Cut into 1/2-inch cubes. Cut some blue cheese into similarly sized cubes. Mince basil or dill or both. Mix together. Store.

Use instead of croutons on salad, in co. with balsamic vinegar. Or not: the jury is still out on this Q. because root crop medley is really sweet and so is balsamic. It might be a sweet overload.

It freezes well, but don't do what I did and freeze a whole truck-sized bucket because what's the point of that, you have to defrost the whole entire thing and what, you're going to re-freeze in individual portions? Don't be a daft monkey: freeze your root crop medley in small, single-day portions.

My medley always has too many sweet potatoes in it. Beets can also overload it; you want to be a bit sparing or they'll dye the whole thing fuchsia and it won't look like amazing confetti. Carrots? A-OK. Parsnips? PARSNIPS ARE GREAT! WHY DON'T PEOPLE EAT THESE THINGS ANYMORE? THEY ARE GREAT!

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