What do you do when you have a giant pile of roasted vegetables that you can't bear to eat one more night? Throw it into the food processor! This is another one of those recipes that I created in an attempt to find something my toddler would eat (she refused), and discovered something that I would not be surprised to see on a plate at an elegant restaurant. I don't cover mine with foie-gras stuffed poached prunes and a port wine reduction sauce, however...
2 fennel bulbs
1 med. red onion
2 shallots
4 parsnips
4 carrots
spray olive oil
kosher or coarse sea salt
1/2 can chick peas, drained
1/4 cup water (or more)
2 tbsp olive oil
2 tbsp parmesan cheese
Wash and chop all the raw vegetables. Arrange in a large roasting pan, and spray with olive oil. Toss to make sure veggies are thinly coated in oil. Sprinkle with a little salt. Roast about 30 minutes on the 2nd highest rack in the oven on broil, stirring frequently to prevent burning. Onion and fennel should have caramelized, and the parsnips and carrots will be quite soft.
Working in batches, transfer roasted veggies to food processor. Ad chick peas. To ensure an even distribution of all ingredients, divide the chick peas in commensurate amounts to the veggie batches. Process until smooth, scraping down the sides and adding drizzles of water and olive oil to attain a smooth consistency. Just before serving, stir in parmesan cheese.
I recommend serving this as a side dish alongside a nice steak or lamb chop, with a dark leafy green such as kale.
No comments:
Post a Comment