Last week in cooking class, we explored root vegetables. It is so interesting to me, why kids so often turn their noses up at the sweet goodness that cooked roots and squashes offer. Yet in a class setting, where students get to check out these veggies, chop them up and taste them raw, and cooked – they are so much more interested in eating. Even the beets were a hit and when asked if the veggies were preferred raw or cooked, it was a toss-up with thumbs up all around. The onions though, were tricky. Secrets were shared of how to not make your eyes cry when chopping them. Holding water in your mouth was one. Holding a piece of bread in your mouth was another. What are your ticks?
Make your own medley with whatever you pick up at the market, whatever you have in your fridge. This is what we did:
• 3 Medium Leeks • 1 Fennel Bulb • 3 Large Carrots • 2 Large Parsnips/Turnips • 10 Garlic Cloves
• 3 TBS Olive Oil • 2 Fresh Thyme/Rosemary Sprigs • 2 Large Beets • 2 TSP Salt • 1⁄2 TSP Freshly Ground Black Pepper
Directions: 1. Preheat the oven to 350 F. 2. Wash the vegetables, and cut the leeks, fennel, carrots, parsnips and turnips into 1 inch thick pieces and chop up the garlic cloves. 3. Place the chopped vegetables onto a pan and drizzle with olive oil, adding the thyme or rosemary sprigs along with salt and pepper. 4. Toss the vegetables with your hands, making sure to coat all of the vegetables with oil. 5. Place the pan into the oven for 25-30 minutes, or until golden brown and soft.
6. Set the table, and enjoy your colorful medley!