Root Vegetable Pasta

This past weekend when we went to Farmer’s Market. My friend and I bought some beets and what we think is turnip (the vendor said it was not turnip and named it, but we could not understand it :D). However, so while wondering how to use them and after some pinterest search… found this Balsamic Rosemary Roasted Root Vegetables recipe…. sounded yum…. just needed some parsnip and rutabaga and carrots. So after a visit to the grocery store was ready to roast some root vegetable. Yes root vegetables are better from fall to spring… but I did get the turnip and beet, so might as well try the others.

Root VegetablesThis is my first time trying turnip, parsnip and rutabaga….I was going to try 1 new vegetable a week…. doing 4 this week 😉 Following is the recipe for roasting the root vegetables. Only thing I did different was, cut all into chunks. I had only 2 beets, and used half of the rutabaga

BALSAMIC ROSEMARY ROASTED ROOD VEGETABLES

from Myrecipes

INGREDIENTS: Ready to Roast

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
  • 3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices
  • 2 carrots, cut into 1/2-inch-thick slices
  • 1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices
  • 1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices
  • Salt, to taste
  • Freshly ground pepper, to taste

METHOD

Preheat oven to 450°. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients; toss until vegetables are well coated. Add salt and pepper, and toss again. Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.

Roasted Root VegetablesThe root vegetables taste yum…. I love the parsnip, turnip and rutabaga. Although the rutabaga’s were a little undercooked… next time I would maybe parboil them or cook them separately. My beets were a little bitter (yikes) I know back in India, we would always boil the beets before we ate them and if not well done they taste bitter….so maybe do the same for beets… parboil them a little or cook them separately. The balsamic caramelizes the vegetables just right…while keeping them crispy and yet flavorful.

So now I have these roasted vegetables… what do i do with them? I decided to make a pasta salad with them 🙂 I love my pastas.

ROOT VEGETABLE PASTA

Makes 2 servings.

Ingredients:

1 cup Roasted Root Vegetables (Balsamic or any other way. Use parsnip, rutabaga, turnip, sweet potato, baby potato, carrots)

Handful of spinach and kale (my local grocery sells baby spinach and baby kale mix, or you can use just spinach)

Pasta of your choice (I used Gluten Free Rotini)

Dressing:

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp Italian seasoning

1 tsp chilli flake (Omit or lessen the amount if you don’t like heat)

salt, pepper as per taste

Feta Cheese

Method:

1. Make pasta as per your direction. Since I am making 2 servings, I just took 2 handfuls of pasta and put it in boiling water.

2. Mix the dressing ingredients and mix well.

3. When the pasta is done, drain (reserve some liquid just in case if you find the salad a little dry), and add it to the dressing. Toss well. Then add the roasted vegetables and the spinach and kale. Adjust seasoning as per your taste. Top it off with feta cheese and serve.

Roasted Root Vegetable PastaThis recipe is completely as per my taste buds…so you can completely change the recipe. If you roast vegetables without balsamic, then add red wine vinegar… I think it will complement the vegetables well and in that case add some Parmesan cheese.

I love the root vegetables and am thinking of trying them with some Indian spices–tandoori style or curry style!! Will experiment and share soon!! Until then enjoy the veggies and eat better!!

Until next time,

Cheers =)

Black Pepper Paneer

Paneer aka Indian Cottage cheese is different that the cottage cheese found in U.S. Paneer has a firm shape …like that of tofu…but is creamier than tofu. Paneer is associated with Northern part of India and you can find tonnes of recipes using this 1 ingredient!! I grew up eating paneer…. we ate paneer almost everyday… my dad loves it…..so mom was always making new recipes with it… and hence my sister and I grew loving it too and my husband enjoys it as much =)

Black pepper and Paneer…both are my favorites…. and to find a recipe that has both these ingredients…AWESOME! I just enjoy the flavor and spice that black pepper adds to to any food. So I had to try this recipe and I must say it taste good….soo peppery!!

BPP

So here is the recipe… from Sanjeev Kapoor’s (renowned chef in India) website

BLACK PEPPER PANEER

Ingredients

  • Cottage cheese (paneer) 200 gms
  • Black pepper crushed 1 tablespoon
  • Green chillies 2 tsp
  • 1 Onions large
  • Oil 2tsp
  • Garlic cloves finely chopped 8-10
  • Red chilli paste 2 tsp (I used Sirachi Chilli sauce)
  • Vinegar 2tsp
  • Soy sauce 1tsp
  • Salt to taste
  • 1 Green bell pepper cut into 1 inch pieces
  • Paneer chilli masala 1 tsp (I am not sure what this is… so I just added some Chicken Tikka Masala…easily available in any Indian Grocery)
  • Fresh coriander leaves finely chopped

For garnishing

  • Chaat masala (easily available in Indian Grocery)
  • Crispy fried noodles

Method

1: Roughly chop green chillies. Cut cottage cheese and onions into 1 inch cubes.

2: Heat oil in a non-stick pan. Add garlic, green chillies and sauté for half a minute.

3: Add onions and sauté for 1-2 minutes. Add red chilli paste, vinegar, soya sauce, 1 tbsp crushed black pepper, salt and mix well.

4: Add ½ cup water, green capsicum, cottage cheese and cook for 5-7 minutes.

5: Add paneer chilli masala, coriander leaves and mix well. Switch off heat and transfer into a bowl.

6: Sprinkle black pepper powder and chaat masala. Garnish with fried noodles and serve hot.

I did not do the noodle bit…. but sprinkling the chaat masala and that extra pepper is a must… adds the perfect finishing touch!! Yum Yum Yum!! Eat it by itself… eat it with some Naan… make a wrap…. eat it with stir fried rice…. love it!! My do-not-like-much-black-pepper husband liked it too 😉

A delicious quick recipe! Try it and let me know how you like it!!

Until next time,

Cheers =)