Vegetables

Roasted Tomatoes

tomato

Ingredients

  • 6 large Beefsteak Tomatoes, halved
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Topping

  • 1/4 cup coarse fresh French bread crumbs
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon finely chopped fresh thyme
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 325 F. Oil a 9 x 13-inch ceramic baking dish. Arrange the tomatoes cut-side up so they fit snugly in the dish. Sprinkle the sugar over the tomatoes evenly. Drizzle the oil over the tomatoes and season with salt and pepper.
  2. Roast for 1 1/2-1 3/4 hours or until browned and slightly shriveled. Halfway through, poke the tomatoes with a fork to help release some of the juices. Spoon the juices over the tomatoes a few times as they cook. After the tomatoes have cooked, remove the excess juices with a bulb baster into a small saucepan and reduce on medium heat for about 5 minutes or until slightly thickened. Reserve.
  3. Combine the topping ingredients and taste for seasoning. After 1 1/2 hours, sprinkle the topping evenly over the tomatoes. Drizzle the olive oil on top, along with any reduced juices. Roast another 20-30 minutes or until the tomatoes are crusty golden brown. Serve immediately.

Tips

  • Select tomatoes that are vine-ripened for the best flavor.
  • Remember to store tomatoes at room temperature. If they are not quite ripe, store them in a sunny place to hasten the ripeness.
  • Tomatoes vary widely in the amount of juice they exude, so just add a bit of water if you find the pan is dry during roasting.
  • These can be made up to 8 hours ahead and kept at room temperature. Serve at room temperature or reheat in a 325 F oven for about 15 minutes.

Serves 6 people.

Roasted Jerusalem Artichokes and Carrots

Ingredients

  • 1 pound Jerusalem artichokes, cut into 2-inch chunks
  • 1 pound carrots, peeled and cut into 2-inch chunks
  • 6 scallions, white and light green part only, cleaned and sliced into 2 inch pieces
  • 8 whole garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped fresh thyme
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped parsley, for garnish

Instructions

  1. Preheat the oven to 425F. In a large shallow roasting pan, combine the vegetables, and garlic cloves and toss to combine. Drizzle with the oil. Add the thyme, salt and pepper, and mix well, being sure to coat all the vegetables evenly.
  2. Place the roasting pan in the oven and roast for 40 minutes, turning the vegetables once. Continue roasting for 10 more minutes or until crisp, brown and cooked through.
  3. Taste the vegetables for seasoning, spoon them into a serving bowl and garnish with parsley. Serve immediately.

Advance Preparation

May be prepared up to 4 hours ahead, kept at room temperature and reheated in a 350F oven for about 20 minutes.

Serves 4 to 6 people.

Parsnip and Turnip Puree

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 pound white turnips, peeled and cut into 1-inch cubes
  • 2 pounds parsnips, peeled and cut into 1-inch cubes
  • 2 garlic cloves, minced
  • 2 cups vegetable or chicken stock
  • Salt
  • White pepper
  • 2 tablespoons whipping cream, optional
  • 2 tablespoons finely chopped parsley, for garnish

Instructions

  1. In a large sauté pan or shallow casserole heat the oil and the butter on medium high heat, Sauté the onion for 3 to 5 minutes or until softened. Add the turnips and parsnips and sauté the vegetables, stirring to coat them, about 3 minutes. Add the garlic and cook another minute. Add the stock and place over medium-high heat. Bring to a simmer, cover and simmer until the vegetables are tender, about 15 to17 minutes.
  2. In a food processor fitted with the metal blade, process the vegetables and stock until smooth. Add salt and pepper and cream if desired and process to mix well. Taste and adjust the seasonings.
  3. To serve transfer puree to a serving bowl and garnish with parsley. Or Serve in a shallow casserole dotted with breadcrumbs and butter and baked until brown and crispy.

Advance Preparation

May be prepared up to 1 day ahead, covered and refrigerated. Gently reheat in a saucepan just before serving.

Serves 6 to 8 people.

Roasted Asparagus

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Ingredients
Hazelnut Vinaigrette
  • ½ cup hazelnuts or ½ cup toasted chopped hazelnuts
  • 3 tablespoons hazelnut oil
  • 3 tablespoons oil
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon finely ground pepper
  • 1½ pounds fresh medium asparagus spears, peeled and trimmed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
Red Pepper Vinaigrette
  • 2 medium garlic cloves
  • 1 medium shallot
  • 3 tablespoons finely chopped sweet red pepper, seeded
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • salt and freshly ground black pepper
  • 1 tablespoon finely chopped basil leaves
  • ½ cup olive oil
  • Garnish
  • 2 tablespoons pine nuts
  • 2 tablespoons finely chopped, seeded, sweet red pepper
 Instructions

For Hazelnut Vinaigrette;

  1. Preheat oven to 350F. Toast hazelnuts in oven for 10 minutes. Remove and rub off skins with a dish towel and coarsely chop. Reserve.
  2. Whisk together ingredients. Reserve.

For Red Pepper Vinaigrette

  1. In a food processor fitted with a steel blade, process the garlic, shallot, and red pepper until minced. Add the vinegars, lemon juice, mayonnaise, salt, pepper, and basil. Process until combined. With the motor running, slowly add the olive oil. Taste for seasoning. Set aside.
  2. Preheat the oven to 350F. Toast the pine nuts until lightly browned, about 5 minutes. Set aside.

For Asparagus

  1. Increase oven temperature to 450F. Place the asparagus spears on a baking sheet and toss with the oil and salt and pepper so they are evenly coated.
  2. Roast for about 12 minutes or until tender, very slightly browned. The time will depend upon how thick the asparagus are.
  3. Using tongs, place the asparagus on a platter and spoon vinaigrette over. Sprinkle with toasted hazelnuts; serve warm. When ready to serve, pour the vinaigrette evenly over the asparagus. Sprinkle the diced red pepper and toasted pine nuts on top and serve immediately.

Serves 4 people.

Leeks Vinaigrette

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Ingredients

  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 8 leeks, white and light green parts only, cleaned (see tips on leeks)
  • 1 ½ cups chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons Dijon mustard
  • 2 tablespoons finely chopped Italian parsley, plus more for garnish
  • 2 teaspoons lemon zest
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a skillet large enough to hold the leeks in one layer, heat 2 tablespoons of the olive oil over medium-high heat.
  2. Put the leeks in the skillet and cook, using tongs to turn them, for about 5 minutes, or until lightly browned. Add the broth, cover and cook for about 10 minutes, or until the leeks are tender when pierced with a knife. Transfer the leeks to a serving platter with a rim.
  3. Off the heat, add the remaining 1 tablespoon oil, lemon juice, mustard, parsley, lemon zest and garlic to the skillet, and whisk to combine. Season with salt and pepper. Spoon the mixture over the leeks and garnish with parsley. Serve immediately, or chill.

Tips

Quick Leek Tips

Advance Preparation

May be made one day ahead, covered and refrigerated.

Serves 4 people.