They are as delicious as they look demure and homely. When you roast the roots, you intensify their flavor. This is practically all you have to do to make this delicious pasta with roasted roots. The warm cinnamon is a great match for the robust roasted roots flavors.
Return to your roots:
Would you like to eat the roasted roots 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, incredibly 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.”
Go, humble roots!
Yes, they are involved in thrilling rags-to-riches stories!
I am making a pasta dish with the roasted roots in this recipe.
Pasta dinners are a good place to experiment with all low gluten and gluten free pasta. I love soba (buckwheat) noodles. And if you want to use gluten-free pasta, the dish will be delicious too.
Any roasted roots will be great
Play with your favorite roots beside the ones I have suggested: beets, sweet potatoes, Brussels sprouts, kohlrabi, shallots etc
If I had a kitchen hammer, I would eat my veggies more often!
In answer to the very frequent question: “how did you get the idea to use a hammer in the kitchen?”
You may find the use of a hammer in the kitchen somewhat odd and unbecoming, but you will quickly change your mind when you see how many thankless tasks it performs in a jiffy. A hammer makes short work of cutting all those monolithic items that usually cause us so much grief in the kitchen: butternut squash, kabocha squash, pumpkin, chocolate blocks, big turnips, and more. No force and no pressure whatsoever. Simply place a cleaver with the blade poised on the spots where you want to cut. Hit the cleaver with a hammer, with one clean strike to the brute, and voilà!
- 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 or gluten-free pasta
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