Canadian Root Veggies

Sorry for the gruesome photography in this post, but I am excited to share this recipe!!

Sautee some root veggies (I used parsnips and carrots, but beets work too) in a whack of butter, then when soft add some walnuts and this sauce:

1/3 part soya sauce

1/3 part maple syrup

1/3 part whiskey (or rye, as they call it in Canada)

Be generous with the quantities and really let them cook and caramelize. 

This can also be done in the oven, or on a BBQ wrapped in foil.

Yummy! You can also be a real Canadian and try this recipe with salmon!

The picture shows the veggies as a side to Sharla's exquisite red cabbage and tempeh sensation.

The Whole Root n' Capoodle

Feeling lazy? Do this: wash some roots, toss em in a dish, rub em down with oil, sprinkle them with herbs and spices, and bake them until soft, I'd say 350F for an hour. If pieces are larger then others, cut them so they are similarly sized, otherwise just put them in whole, unpeeled and unchopped.

They reheat nicely too - just keep cooking them and they just keep getting softer!!

You might have to add a little water to the bottom of the pan if they get beyond dry.

Orangy beets and red hot yolks

Oooo... doesn't this look like a lovely breakfast!? Sauteed beets with some orange juice and yacon and stirred greens, accompanied by an egg dusted with cayenne and ginger.

Beet stew

Saute onions in a heavy pan until brown. Add chopped beets with water and cook 'em up!

When almost finished, add some dill, lime, sea salt and pepper. Yum!