Tag Archives: potatoes

Root Vegetable Chips Recipe

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I’m not gonna lie, I did not expect these to turn out as well as they did.  The way the sugars in the root vegetables caramelize when you roast them is delicious.  They become entirely different tastes.  The harsh bitterness of the radish melts to a golden brown sweetness, the light sweetness of the beet explodes into an almost guilty seeming pleasure.  No worries though, guilt is not something you should worry about when eating these beauties.

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So this idea for roasted root vegetable chips all began with my refrigerator drawer full of slightly dangerous looking vegetables which I had received from my first CSA (community supported agriculture) delivery earlier this month.  I was so excited to for the CSA delivery having all these ideas in my head of what it would be like but then once I collected all my strange looking vegetables and got home I realized what am I going to do with these?  After ignoring them for too long I decided it was time to bring out the beasts.

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And little did I know, the little beasts hiding in my refrigerator were beautiful, sweet chips waiting to be roasted to crispy deliciousness.  It was a discovery up there with Christopher Columbus’s discovery of America.  And the best part is how simple it really is.  All the ingredients you have in your cupboard all you need is to hit up the closest farmer’s market or co-op and pick out all the ugly looking hairy, strange root vegetables you can find, slice em up thin and crisp them into delicacy.

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Ok quickly I am going to talk about CSAs and what they are all about for any of you who don’t know (I had never heard about them before just a few months ago!).  So a CSA, which again stands for community supported agriculture, is a way for farmers to directly connect to consumers.  The consumers pay a one time price, which supports the farm from which the consumer will receive fresh produce from the farm in return for the consumers support.  This could be a weekly, or a monthly delivery depending on the agreement between the farmer and the consumer.  CSAs are an amazing way to eat locally, seasonally and affordably.  I still have a drawer full of vegetables from a delivery in mid January, and since they are all winter vegetables they are holding up beautifully.  If you are interested in supporting sustainable living, local farms and experimenting with new, crazy foods I really suggest looking up where there is a CSA around you! Click on this link to look up CSAs across America, I wonder if they have these in other countries??

But back to the recipe!  Yummy roasted root veggie crisps just for you!

Roasted Root Vegetable Chips Recipe

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Ingredients

  • 2 fingerling potatoes, washed
  • 1 beet, washed and peeled
  • 1 radish, washed
  • 1 carrot, washed and peeled
  • 1 turnip, washed and peeled
  • 2 Tbs extra virgin olive oil
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 275 degrees F
  2. Slice all vegetables into very thin (1/8 inch) slices*
  3. Place beets and potatoes on one baking tray (lined with parchment paper if you have it) and all the rest of the veggies (carrots, turnip and radish) on another
  4. Drizzle with olive oil and sprinkle salt and pepper, toss to cover all the vegetables
  5. Place both sheet pans in the oven, the tray with the carrots, turnips and radish should take about 45 minutes and the tray with the potatoes and beets no more than an hour.  Check regularly to ensure they are not burning

Notes

  • *Ok so you can use a mandolin for this step, yet, due to my recent mandolin injury I still can’t look at the tool without getting queasy. Knifes for me.  There were no mandolins used in the making of these chips.
  • When you take the chips out of the oven you may want to lay them on a paper towel to let the excess oil slide off of them. (I know we only used 2 Tbs of oil and there is excess, these are so much better than any fried chip!)
  • These are great by themselves or could be paired with some hummus (see my three homemade hummus recipes here!), or as a dramatic topping on a squash soup or an open faced sandwich (shout out to all you aspiring great chefs).

Well keep exploring and don’t let any of those beasts of root veggies scare you!

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A Seasonally Relevant Rambling with Regards to Thanksgiving

Oh the glory of Thanksgiving.  There’s no other holiday that harkens us so sweetly to our kitchens and our tables and our families.  It’s a chance to lose yourself in the “tradition” of something, to submit ourselves to the classic archetype of turkey, stuffing, mashed potatoes, cranberry sauce, and pie, and to slowly drift away from loud family members in a coma-like nap.  But what does this have to do with community agriculture?

I’m not sure actually, but it seemed like a good idea to write about Thanksgiving.  I mean, there’s no other holiday that demands all of our physical and mental attention to the act of eating.  So subsequently it seems like a good time to reflect upon the seasonally symbolical food groups of Thanksgiving.

Turkey:  I’ve never really been sure why turkey plays such an important role considering it tends towards dryness or being dropped on floors or causing familial strife (I don’t really want to talk about it).  Frankly, I think I’d much prefer to eat something more flavorful, like a goose or duck or tofu.  But I still roast one every Thanksgiving.  Why?  Because Thanksgiving told me to.

Cranberry Sauce:  Flavor-wise, and seasonally, this one makes sense.  Being from Massachusetts, I’m close to the cranberry bogs of Cape Cod.  And now tis’ the season for fresh cranberries and a freshly made cranberry sauce composed simply of cranberries, water, sugar, and orange zest and boiled down until delicious is honestly one of my favorite things about Thanksgiving.  Now tis’ the season for reveling in cranberries.  If one were to observe my plate one would find tidbits of turkey and stuffing and potato gasping for attention in a flood of cranberry sauce.

Stuffing:  I tend to think a lot about stuffing.  Mainly because it’s awesome.  And what I think about is why do we only eat it once a year?  It’s the most fantastic manifestation of stale bread I can imagine.  If we made stuffing with seasonally relevant ingredients imagine all the different stuffings you could be stuffing yourself with year round!  Chestnut and cranberry and rosemary stuffing in the fall.  Kale stuffing in the winter.  Asparagus and pea stuffing in the spring.  Roasted corn and cornbread stuffing in the summer.  There’s no reason Thanksgiving should have stuffing all to itself.

Mashed Potatoes:  Mashed potatoes make sense because they always make sense.  No one questions mashed potatoes.  Although seasonally speaking they make even more sense.  As the supply of fresh fruits and vegetables dwindle down we are left with roots and tubers which can last us through the winter.  Made with amounts of butter and cream that are as liberal as Ron Paul, mashed potatoes are a creamy and starchy symphony of awesome.

Pie:  Namely pumpkin because if your Thanksgiving meal doesn’t include pumpkin pie there must be something dreadfully wrong.  Pumpkins are ready for the eating right about now, just don’t use the ones that have been steadily rotting on your front steps since Halloween.  Most of us fall victim to the temptation of canned pumpkin but if you want to really experience pumpkin in its full glory grow one, split it in half, scoop out the seeds, roast the two halves until tender, scoop out the insides, blend them in a food processor and BAM.  If canned pumpkin is One Direction, homemade pumpkin puree is Queen.  Let’s pretend that comparison makes a lot of sense.

And this concludes my seasonally relevant contribution on the topic of Thanksgiving.  I hope everyone has a wonderfully marvelous Thanksgiving filled with lots of delicious and local and seasonal food that sends you all into comas (that you awake from in a timely manner feeling refreshed and ready for a week of leftovers).  Happy Thanksgiving!  Now go make me proud and test your limits with the cranberry sauce!

Katya

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