Wednesday, December 7, 2011

Paleo Roasted Root Vegetables

Well, I didn't exactly get the oven as promised before Thanksgiving day but I did get a small convection countertop oven to hold me over until I think what is looking like Christmas.  I was able to make my favorite veggie dish for the Thanksgiving party however instead of adding more potatoes to an already over potato filled feast I replaced them with turnips, rutabaga and celeric and I loved the results.  If you want to go 100% Paleo on this dish just eliminate the goat cheese medallions and you will still be pleased.

  • 2 carrots, peeled
  • 2 parsnips or beets, peeled
  • 1 sweet onion peeled
  • 4 small turnips peeled and chopped
  • 1 medium rutabaga 
  • 1 small to medium celery root (celeriac)
  • 1/2 cup pine nuts 
  • 1/4 cup olive oil, divided (or coconut oil)
  • Juice of 1/2 lime
  • Splash of Tabasco
  • 3 tablespoons chopped fresh basil and Italian parsley
  • 1/4 cup dried sour cherries
  • 1 tablespoon agave syrup
  • 2 tablespoons coconut vinegar
Cheese Medallions (Optional):
  • 6 oz creamy goat cheese
  • 4 oz cream cheese, softned
  • 1/2 cup fine gluten free Italian Bread Crumbs
  • Olive oil
  1. Preheat oven to 425
  2. Coarsely chop all vegetables into 3/4 in cubes
  3. Toss vegetables in pine nuts with 2 tablespoons olive oil, lime juice, Tabasco, salt and pepper
  4. Spread mixture in an even layer on two large baking sheets and roasat for 15-20 minutes or until the potatoes are tender and the vegetables are caramelized around the edges.
  5. Place roasted vegetables into a large metal bowl and add chopped herbs, sour cherries, agave syrup, vinegar and remaining olive oil.
  6. Season to taste with salt and pepper.
  7. Keep in a warm oven while preparing the cheese medallions
  8. Mix goat cheese and cream cheese together (you may use all goat cheese if you wish)
  9. Form cheese into 8 equal balls, then flatten until each is 1/2 inch thick disk
  10. Press firmly into the breadcrumbs on both sides
  11. Let rest in refrigerator until ready to cook
  12. Heat a little olive oil in heavy skillet over medium heat
  13. Sear the cheese medallions quickly on each side until golden and hot
  14. Place 2 medallions on each plate
  15. Scatter the roasted vegetables over and around the medallions
  16. Top with sprigs of fresh herbs

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