Sunday, January 9, 2011

Root vegetables... not chips.

As the second week of January begins and we finish (only) the third week of winter (hard to believe), the local produce in the grocery store is scarce and can seem boring. That is until you bring it all together, with a help of a few extras! 

In my last post I mentioned that I would try root vegetable chips. I am sad to report, those were an EPIC failure. I bought rutabaga, beets, carrots and parsnips (all available from Ontario at the moment) and sliced them with the thin setting on my mandolin. I made an industrial quantity of the stuff. Add a bit of olive oil, some sea salt and some dried rosemary from my garden and I thought for sure I had a winning recipe. No such luck. The slices either burnt to a crisp or never crisped after cooling. So I scraped the batch. As the old saying goes, there are no mistakes in the kitchen only composting opportunities! I washed off my mandolin, reset it to the thick setting and tried again. Smaller batch and no rutabaga. These didn't burn but they also didn't crisp. I still don't know what I did wrong and I was so disappointed. I've done potatoes the same way and I've always succeeded. I will try again, when I have a spare hour or so to dedicate to another attempt. 

The second batch wasn't completely ruined however as I chopped them up and added them to a dish of stewed lentils with bacon (local), spinach (not local but organic) and some canned tomatoes (product of Canada). ~ Side note: always check the origin of the canned product. Sometimes they can be made from Canadian and imported products or sometimes the country of origin isn't even listed. Why don't they list the country of origin? So frustrating! ~ The lentil dish was very tasty and those roasted carrots and beets made the dish very colourful. Even the boys ate the dish and probably didn't even realize they were eating beets ;)

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