It’s a beautiful, clear, crisp fall day – one of those days that smell of the earth and soil. If you are eating seasonally this is the time for all those wonderful root vegetables!
This past Rosh Hashonna – the Jewish celebration of the new year – my niece made a delicious sweet vegetable dish. The holiday emphasizes having a sweet new year and what better way to celebrate, than to make a seasonal root vegetable dish sweetened with traditional, natural sweeteners like raisins and dates.
While I try to add as little sweetener as possible, this dish is awesome for a holiday. It sure beats sweet potatoes with conventional marshmallows!
With Thanksgiving right around the corner, I thought I would share it with you!
- 3 large fresh carrots peeled and slivered or julienned
- 1 large parsnip peeled and slivered or julienned
- 1 large beet peeled and slivered or julienned
- 1/2 medium fennel chopped
- 1 small onioin chopped
- 1/4 cup raisins (black or gold or both)
- 8 dates pitted and chopped
- Avocado oil for baking (where to buy)
- Preheat a large frying pan while you prepare the vegetables
- Preheat oven to 400º F
- Add the fennel and onion and saute until softened - add the dates and raisins to soften and then set aside
- Place the slivered root vegetables on a lined cookie sheet
- Add some avocado oil and mix the vegetables so they are coated and spread out on the cookie sheet
- Bake for 30 minutes, turning every 8 to 10 minutes
- When cooked, place on serving platter and add the sauteed vegetables on top – or mix together
- Serve immediately
Variations: Use other root vegetables such as Daikon or celeriac.
Tip: Use a large chef’s knife to slice the vegetables. You could try to use a mandolin as well.