Monday, February 8, 2016

Roasted Root Veggies with Fenugreek

OK, So this is one of my first recipe posts... Its got (I hope) lots of pictures. I was inspired by my Cousin Terina who is an ammmmaaaazzziiinnnnggg chef! (Thanks Cuz'n T ~ I'm hoping she'll have her recipe blog up soon!)

So the two ingredients that you might not be familiar with are anise, a root veggie. Some people call it Fennel. It has a licorice flavor. When you roast it, especially with fenugreek, it has a full soft flavor that is worthy of the claim: food porn!

Fenugreek is a seed herb. It has an aroma reminiscent of chocolate, but its taste is truly unique. It is not harsh at all, but a very soft aromatic herb that cuts down the spiciness of strong flavors such as fennel or anise.

This roasted root veggie dish is great on its own, or as a side to any main course. It is low in cholesterol and bursting with warm comfort.

Preheat the oven to 375 F

chop Anise, potatoes, onions, carrots, beets... 

Over a low heat, roast fenugreek seeds until toasty brown, then grind them
I use a non-stick pan. It is fast, so don't walk away!

I like using the mortar & pestle because it looks cool :)
but you can use a grinder (i.e. coffee grinder) or
just the flat of a knife on a board 
Put the chopped veggies in a plastic baggie, with the fenugreek and some olive oil

Use 3 Tablespoons oil


add ground pepper

Next put 1 Tablespoon Balsamic Vinegar into the baggie

Close the bag & Mix the veggies

Make sure that all the veggies are coated with liquid & spices

Now pour all of the contents of the baggie into a roasting dish

Get all that good stuff in the baggie into the pan
spread the veggies around evenly in the pan 
Cook for 40 minutes or until the veggies are tender

No comments: