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Well, if this isn’t a perfect fall meal, then I don’t know what is. It’s beautiful, nutritious, sweet and umami. It can’t be beet! (ha, ha… sorry) I used the ratios in Veganomicon to whip up a batch of polenta, and the kale is really easy: mince as many cloves of garlic as you like, slice up some mushrooms (I used a mix of shiitake and cremini) and sautée in a little olive oil for about five minutes, add de-stemmed and sliced kale, cook until tender. I had some bok choy that needed to be used, so I even chopped that up and tossed it in. Season with salt and pepper. Delicious! The beets and turnips are a breeze as well.

Ingredients:

3 beets, sliced

3 turnips, sliced

3 tablespoons maple syrup

2 tablespoons balsamic vinegar

1 tablespoon olive oil

sprinkle of dried thyme (optional)

salt and pepper to taste

Method:

Preheat oven to 400 degrees F. In a small bowl, whisk syrup, vinegar, and oil together. Arrange sliced beets and turnips in a Pyrex baking dish. (You can do this pretty much any which way you like. The colors are fantastic, maybe try to approximate a White Stripes album cover.) Drizzle syrup mix over the beets and turnips. Sprinkle with thyme, and add salt and pepper to taste. Bake at 400 for 30 minutes.

This meal took about 45 minutes to put together from start to finish, but it was such an incredible combination that it was well worth the effort. I’ve spent far greater hands-on time on less spectacular pairings.

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