The Whole Foods Kosher kitchen

Soba Noodles with Roasted Roots Recipe

Posted on 20th of September, 2011 by Lévana

Soba-Noodles

Roasting the roots intensifies their flavor and is practically all you have to do to make this delicious dish. The cinnamon is a great match for the root flavors.

 Return to your roots: Would  you  like  to  eat  the roasted root veggies all by themselves?  Go right ahead and snack on them; they are fantastic. Or serve them with roast turkey or chicken. I  trust  my  book  amply  bears  this  out: I  am  crazy  about  all  roots,  and  why not?  Lean, delicious, versatile,  incred- ibly  nutritious—how  can  you  miss?  I run  home  with  all  roots—no  matter how misshapen and grimy and odd- looking—I find at the market, the way people bring home cast-off, disheveled animals and by dint of love and attention groom them into perfectly domesticated pets. Roots always make me think of the universal line in Psalm 118:23: “Even maasu habonim haita lerosh pina,” which translates as “The stone that the builders discarded has become the cornerstone.” Yes, even humble roots are involved in thrilling rags-to-riches stories!

Ingredients:

1 large turnip

1 large carrot

1 large red onion

1 medium celery root

1 large wedge kabocha squash, unpeeled

12 cloves garlic

½ cup extra-virgin olive oil

2 tablespoons cinnamon

Salt and ground pepper to taste

1 pound soba noodles

Instructions:

Preheat the oven to 425°F. Line a cookie sheet with foil. Dice all the vegetables about ½ inch and combine them with all but last ingredient. Place the mixture in one layer on the cookie sheet (use 2 if necessary) and roast about 20 minutes, or a little longer, until dark and soft. Boil the noodles in a large pot of boiling water with a little added oil and salt. Drain and reserve ½ cup cooking liquid. Toss the pasta and reserved cooking liquid with the roasted vegetable mixture, along with any juice that may have accumulated. Serve hot or at room temperature. Makes 8 servings.

 

 

Return to your roots!

Would  you  like  to  eat  the roasted root veggies all by themselves?

Go right ahead and snack on them; they are fantastic. Or serve them with roast turkey or chicken. I  trust  my  book  amply  bears  this  out: I  am  crazy  about  all  roots,  and  why not?  Lean, delicious, versatile,  incred- ibly  nutritious—how  can  you  miss?  I run  home  with  all  roots—no  matter how misshapen and grimy and odd- looking—I find at the market, the way people bring home cast-off, disheveled animals and by dint of love and attention groom them into perfectly domesticated pets. Roots always make me think of the universal line in Psalm 118:23: “Even maasu habonim haita lerosh pina,” which translates as “The stone that the builders discarded has become the cornerstone.” Yes, even humble roots are involved in thrilling rags-to-riches stories!


Soba  Noodles with

Roasted Roots

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Filed under: Asian Recipes, Dairy-Free Recipes, Gluten Free Recipes, Gluten-free pasta recipes, Kosher Recipes, Pareve Recipes, Recipes, Root Vegetable Recipes, Soba Noodles Recipes

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