Some foods, weirdly enough, just taste better together. Try these four recipes to see for yourself.
Maple-Ginger-Glazed Root Veggies
1 lb small carrots with greens, peeled, greens trimmed to 1"
1/2 lb small parsnips, peeled, quartered lengthwise
1 Tbsp extra-virgin olive oil
1/8 tsp salt
1/8 tsp ground black pepper
1 Tbsp freshly grated ginger
1 clove garlic, minced
6 Tbsp pure maple syrup
Preheat oven to 425°F and lightly coat a rimmed baking sheet with cooking spray. In a large bowl, toss carrots and parsnips with oil and salt and pepper.
Spread veggies evenly on baking sheet. Roast for 25 minutes, turning once, or until golden brown and tender.
In the last 5 minutes, heat a small saucepan over medium heat. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the maple syrup and stir to combine. Simmer until thick, 2 to 3 minutes. Remove from heat.
When vegetables are done, transfer to a serving dish and toss with glaze.
Makes 4 servings
Per serving: 200 cal, 4 g fat (0.5 g sat), 42 g carbs, 300 mg sodium, 6 g fiber, 2 g protein
Three More Delicious Recipes:
1. Ginger curry soup: In a pot, heat 2 Tbsp olive oil over medium-high heat. Add 1 onion, chopped, and 1 lb carrots, peeled and sliced, and cook for 5 minutes, stirring often. Add 1 Yukon Gold potato, diced; 5 cups unsalted vegetable broth; 1 Tbsp finely grated fresh ginger; 2 tsp curry powder; and 1 tsp ground ginger. Bring to a boil, cover, reduce heat, and cook for 10 minutes. Puree in the pot with an immersion blender or in batches with a traditional blender. Ladle into four bowls, dollop each with 1/2 Tbsp Greek yogurt, and garnish with fresh basil leaves.
2. Asian slaw: In a bowl, toss 3 cups shredded carrots; 1 red bell pepper, thinly sliced; 4 slices red onion, chopped; and 1/3 cup golden raisins. In another bowl, whisk 2 Tbsp extra-virgin olive oil, 1 Tbsp honey, 2 tsp freshly grated ginger, 2 tsp toasted black sesame seeds, and 1 tsp toasted sesame oil. Toss with carrot mixture, season with salt and pepper, and refrigerate 10 minutes. Makes 4 cups.
3. Carrot hummus: Fill a small saucepan halfway with water and bring to a boil over high heat. Add 1 cup sliced carrots, cover, and cook until fork-tender, 7 to 9 minutes. Drain and add to food processor. Pulse to puree, then add 1 can (15 oz) garbanzo beans, drained and rinsed; 3 Tbsp lemon juice; 2 Tbsp water; 1 Tbsp tahini; 2 tsp grated ginger; and 1/4 tsp salt. Process 30 seconds to 1 minute, adjusting for desired smoothness. Transfer to a bowl and serve with pita chips.
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