Roasting the roots intensifies their flavor and is practically all you have to do to make this delicious dish. The cinnamon is a great match for the root flavors.
Return to your roots: Would you like to eat the roasted root veggies all by themselves? Go right ahead and snack on them; they are fantastic. Or serve them with roast turkey or chicken. I trust my book amply bears this out: I am crazy about all roots, and why not? Lean, delicious, versatile, incredibly nutritious—how can you miss? I run home with all roots—no matter how misshapen and grimy and odd- looking—I find at the market, the way people bring home cast-off, disheveled animals and by dint of love and attention groom them into perfectly domesticated pets. Roots always make me think of the universal line in Psalm 118:23: “Even maasu habonim haita lerosh pina,” which translates as “The stone that the builders discarded has become the cornerstone.” Yes, even humble roots are involved in thrilling rags-to-riches stories!
- Cook Time
- Prep Time
- 1 large turnip
- 1 large carrot
- 1 large red onion
- 1 medium celery root
- 1 large wedge kabocha squash, unpeeled
- 12 cloves garlic
- 1/2 cup extra-virgin olive oil
- 2 tablespoon cinnamon
- Salt and ground pepper to taste
- 1 pound soba noodles
1. Preheat the oven to 425°F.
2. Line a cookie sheet with foil.
3. Dice all the vegetables about 1⁄2 inch and combine them with all but the last ingredient.
4. Place the mixture in one layer on the cookie sheet (use 2 if necessary) and roast about 20 minutes, or a little longer, until dark and soft.
5. Boil the noodles in a large pot of boiling water with a little added oil and salt. Drain and reserve 1⁄2 cup cooking liquid.
6. Toss the pasta and reserved cooking liquid with the roasted vegetable mixture, along with any juice that may have accumulated.
Serve hot or at room temperature.
Recipe published in JOY of KOSHER with Jamie Geller Fall 2012. Subscribe Now.