Day 6 Maple Veggies with no Maple

Today I had a wonderfully pleasant surprise! I put a twist on a recipe I found in a book as I had no beets or fennel. It came out very sweet and maple flavored but I added no maple syrup or any sweetner at all. It must have been that wonderful new veggie Daikon I added.


You will need;

• 1 Large sweet potato (peel if not organic)
• 1 Turnip (peeled)
• 1/2 a Rutabaga
• 4 Medium Carrots
• 1 Onion
• 1 Head of Garlic (sounds like a lot but it is just soooo good!)
• 1/2 cup Daikon Root
• 3 tbsp. Coconut Oil, Grape Seed or other healthy oil.
• Sea Salt about 1 tsp
• 2 tbsp. fresh parsley

you will also need to prepare

• a cutting board
• peeler
• knife
• casserole pan with lid or aluminum foil to cover
• large bowl
• parchment paper (helps with clean up not strictly necessary)
• and of course an oven ;)

1. Clear a station and grab a compost/ broth bowl. We toss our scraps into the freezer to turn into veggie broth things like onion skins, garlic skins, carrot tops and bottoms etc. NO WAXED SKINS. Grab your veggies out of the fridge and start peeling any veggies that need peeling.
2. Preheat your oven to 420
3. Chop your carrots, turnips, rutabaga, daikon root and sweet potato into about 1- 1 1/2 inch cube-ish shapes (no need to get to particular just close in size and shape to one another).
4. Chop your onion into about the same size also and separate the pieces so they are not in chunks.
5.  Slice your garlic in half and half again leaving nice long but 1/4 inch thick pieces. 
6. Place the carrot, turnips, rutabaga, daikon root, sweet potato, onion and garlic into a large bowl add the coconut oil and salt and stir to coat.
7. Line your casserole pan with parchment paper (My husband is so thankful he does not have to scrub the pans anymore :) it make him happy)  to keep clean up simple and then pour your veggies in the pan if there is too much to fit just line another pan or put them in the fridge to roast another night. Sometimes due to the varying size of veggies this happens.
8. Either put on a lid or cover with foil and cook until soft about 1 hour. Then finely chop your parsley and set aside.
9. After your veggies are soft add the parsley and cook another 5-10 mins uncovered.
10. Serve with a smile

Here are photos of my prep. All at once to keep the post easier to read if you want to follow my recipe.

Carrots all chopped up.

Peeling turnips always makes me think of this song.

This is the daikon root. It smells like a sweet radish.

This is a rutabaga so good tastes sort of like the cross between a turnip and cabbage with the texture of sweet potato.

It can be awkward to peel the part by top but peel carefully! My Mom showed me how to peel carefully towards my thumb, and that works well here.

You really want to separate the onion to make sure all of its oniony goodness gets on every bite.

Stir them up good!

Here is the beauty that greeted me when I opened my oven door!

So good I forgot to take pictures until after we ate it! As my husband is shoveling it into his mouth with happy glee all over his face he says "it taste like it has maple syrup in it!".

 

I also whipped up this little side that we ate as a starter it was amazing!

 

If you want to make this check back tomorrow! :)

 

And good luck on all your future endeavors.... - Maddie Grace