Root cellar recipes
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"The Complete Root Cellar Book" by Steve Maxwell and Jennifer MacKenzie.
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Sesame-Sauteed Carrots
PG tested
"The Complete Root Cellar Book" suggests making this with carrots of different colors. I made it with garden-variety orange ones and found it to be a subtle but tasty keeper of a recipe. It's a reminder that carrots can be used more often as a side dish, rather than just taking up space in the refrigerator crisper drawer.
-- Bob Batz Jr.
- 1 pound carrots (about 5 medium)
- 2 teaspoons canola oil
- 2 teaspoons toasted sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons liquid honey
- Salt and freshly ground pepper
Trim off ends of carrots. Gently scrub under running water to remove sand and grit. Cut crosswise on a diagonal into 1/8-inch slices.
In a large skillet or wok, heat canola and sesame oil over high heat. Add carrots and sesame seeds; saute for 2 to 3 minutes or until just starting to wilt. Transfer to a warmed serving dish and drizzle with lemon juice and honey; toss to coat. Season to taste with salt and pepper.
Makes 4 to 6 servings.
-- "The Complete Root Cellar Book" by Steve Maxwell and Jennifer MacKenzie (Robert Rose, 2010, $24.95)
PENNE WITH CARAMELIZED ONIONS AND WINTER SQUASH
PG tested
Be sure to cover the onions; I forgot to do so until about halfway through and lost some of the flavorful pan juices. I used the acorn squash I had at hand; a butternut, the book reminds, is much easier to peel.
-- Patricia Lowry
- 2 tablespoons butter
- 3 onions, halved lengthwise and thinly sliced
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small winter squash, cut into cubes (about 4 cups)
- 1 tablespoon chopped fresh sage
- 1/4 cup dry white wine
- 12 ounces penne, cavatappi or gemelli pasta
- 2 tablespoons olive oil
In a large skillet, melt butter over medium heat. Add onions, sugar, salt and pepper; saute for 1 minute. Reduce heat to low, cover and simmer, stirring often, for about 15 minutes or until onions start to turn golden. Stir in squash and sage. Increase heat to medium-high and boil, stirring once, for about 10 minutes or until onions are caramelized and squash is almost tender.
Meanwhile, in a large pot of boiling salted water, cook penne for about 9 minutes or until tender but firm, or according to package directions. Drain, reserving 1 cup of the cooking water. Return penne to the pot.
Add wine to the skillet and boil, scraping up any brown bits stuck to pan. Pour over pasta in pot. Add oil and toss gently to coat, adding just enough of the reserved cooking liquid to moisten to desired consistency. Season to taste with salt and pepper.
Makes 4 servings.
-- "The Complete Root Cellar Book" by Steve Maxwell and Jennifer MacKenzie (Robert Rose, 2010, $24.95)
First Published September 23, 2010 12:00 am
