Odds and Ends

I have a busy weekend ahead of me: dim sum tomorrow morning in Flushing, maybe a stroll afterwards similar to what Aaron did a while back; then a trip to USGM; then home and a nap afterwards while I dream about what to cook during the week, then my weekly Saturday evening D&D game. Sunday I’ll probably go to ChikaLicious. The things I do for my readers. 😉

Tonight was “clean out the fridge” night in Spamwise’s household. I’ve got a nearly dried out leek, a bag of La Ratte potatoes, a humungous carrot and some knobby parsnips. Oh, and a couple stalks of celery. I figure I’ll use the leek and celery, and half the carrot in a bean stew. Good old Joan from Rancho Gordo sent me some runner cellini beans and a bag of Midnight blackies a while back. I’m salivating at the possibilities. Maybe some coconut rice and black bean soup to help counter the late winter blahs.

This post dedicated to Eric. Hobbits can be vegetarians too. 🙂

Roasted winter root vegetables with polenta

winter root vegetables
extra-virgin olive oil
kosher salt
cracked black pepper
vegetable stock
salt and pepper, to taste
unsalted butter
chopped Italian parsley

For the vegetables: I used carrots, parsnips and onions; feel free to use whatever you have on hand. In the past, I’ve included black radishes, butternut squash, kabocha squash, fingerling potatoes, baby turnips and rutabagas. Peel and slice vegetables. Toss with EVOO, kosher salt and cracked black pepper, then roast in a 350 F oven for 45 minutes to an hour or until vegetables are golden brown.

For the polenta: 1 part cornmeal polenta to 4 parts stock is the rule of thumb. Bring stock to a boil and slowly incorporate the polenta, whisking constantly. Keep whisking until the polenta begins to thicken; lower heat to very low, and continue to cook for 30-35 minutes, stirring frequently. If the polenta gets too thick, add more liquid, a ladleful at a time. Once the polenta is fully cooked, take off heat and let stand for 5-10 minutes. Stir in butter and check seasoning.

Assembly: Top polenta with roasted vegetables. Garnish with chopped parsley and serve immediately.

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anna brones

writer + artist + activist

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