This past Thursday I was invited to do a presentation for the annual Spring Fest at the Sussex County Fair Grounds. With an audience of about 50 people I demonstrated how to prepare a simple, but delicious root vegetable puree. These fall/winter vegetables are excellent for strengthening the digestive system particularly spleen/pancreas and large intestine.
The CSA at Genesis Farm was kind enough to donate a beautiful basket full of these health enhancing vegetables.
With the addition of some tahini (sesame butter), mellow white miso, roasted garlic and toasted pumpkin seeds we had a dish worthy of serving to the most particular palates.The audience was enthralled with all the vital nutritional information and amazed at how good these simple vegetables could taste when blended together.
Enjoy this recipe while winter is still nipping at our heals and root vegetables are still plentiful to buy. For those of you doing the Body Rejuvenation Cleanse this dish is perfect for both Transition and Cleanse Phases.
Would love to hear your comments and thanks for reading.
ROOT VEGETABLE PUREE
A simple, easy recipe to make with rich flavor and texture. Can be served as a holiday side dish; on crackers or crudite as an appetizer or add leftovers to a soup recipe.
2 beets, washed, with ends removed
1 head garlic
3 carrots, peeled and chopped (2 cups)!
1 parsnip, peeled and chopped (1 cup)
1 small celeriac, peeled and chopped (2 cups)
1 sweet potato, peeled and chopped (2 cups)
1 no salt vegetable bouillon cube (recommend Rapunzel brand)
Water to just cover (about 3 cups)
1 teaspoon sea salt
1 tablespoon tahini (sesame butter)
1 tablespoon mellow white miso (Japanese soy bean paste)
Toasted pumpkin seeds
1. Place beets in a saucepan, cover with water, seal with lid, bring to a boil. Turn off heat and let
sit until cool. This can be done in the morning or before bed and left to sit until ready to use.
When done remove beets from the water, peel, grate and set aside.
2. Meanwhile, pre-heat oven to 350 degrees. Cover a head of garlic with foil and roast in the
oven until tender about 20 minutes. Remove from oven and set aside to cool.
3. In a medium saucepan combine the carrots, parsnip, celeriac, potato, bouillon, water and sea
salt. Bring to a boil, reduce heat and simmer until tender, about 30 minutes. Remove from heat,
keep covered and allow to cool slightly. (This can be done hours before serving and reheated
when ready to puree).
4. Pour off the liquid into a bowl and reserve for later use. Place the vegetables in a food
processor along with the roasted garlic, tahini, miso and 1/4 cup reserve stock. Pulse to purée,
adding more liquid as needed.
5. To serve make a nest of grated beet on individual plates and place a half cup of puree in the
center. Top with toasted pumpkin seeds and serve warm.
Yields: 6 servings