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Serves
2 as a main course, 4 or more as a side
Author Notes
A few weeks ago, after seeing a vampire movie, I couldn’t bring myself to prepare a meatful dinner, which worked out just fine since I had made a haul at the Farmer’s Market earlier that morning. Unfortunately, I hit up the farmer’s market prior to the blood-sucking vampire movie, and didn’t think twice about buying dark, blood-red beets that stained everything a bright crimson and left a slightly unsettling red juice in the bottom of the roasting pan…good thing the sweet earthy caramelized veggies and tangy kale were so delicious that I dismissed the color and devoured every last bite (juice and all) with the ravenous blood-thirst of a thousand vampires. —Loves Food Loves to Eat
Ingredients
- For Roasted Veggies
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1
large parsnip- sliced in 'fries'
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1
large turnip-sliced in thickish coins
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2-3
medium sized beets- halved and quartered
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2-3
medium sized sunchokes- cut in 'chunks'
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4ish
cloves of garlic-peeled
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1-2 tablespoons
extra virgin olive oil
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1-2 teaspoons
fresh thyme
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A spoonful of dark molasses
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sea salt/ ground pepper
- Lemony Braised Kale
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1
thinly sliced shallot
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olive oil
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salt/pepper
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red pepper flakes
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1-2 cups
chicken broth
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Juice from 1/2 large lemon
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1
big bunch of kale
Directions
- For Roasted Veggies
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Preheat oven to 400. Toss everything in a roasting pan with a splash of water and roast until golden brown, caramelized, and delicious. Anywhere between 25-40 minutes (just fork and taste check it).
- Lemony Braised Kale
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Sauté shallot in olive oil in a large pot (I used my large nonstick wok). When golden, add salt (about a ½ teaspoonish…or more, depending), a pinch of red pepper flakes, lemon juice, and broth. Slowly add kale, letting wilt before adding more. Cook down in this fashion for 5-10 minutes, to desired consistency.
Serve kale and juices in a shallow bowl, topped with roasted veggies.
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