Roasted Root Vegetable Salad

 This past weekend we went to a friend's house and I helped her make this salad to serve for dinner. She invited a few guests over and we had fun chopping and roasting veggies together in the kitchen.  The weather has finally turned a little bit cooler and this salad was the perfect introduction to fall.  It features all those delicious veggies that beg to be used this time of year- butternut squash, parsnips, turnips and carrots.  The veggies are roasted in the oven with some shallots and then mixed with a delicious vinaigrette.
  
This salad was a definite favorite at dinner.  It is a nice side dish and is so delicious!
Here is the recipe for Roasted Root Vegetable Salad 

Risotto with Roasted Butternut Squash, Parsnips, and Turnips

A couple of days before we left for DisneyWorld, I tried to use up the veggies that I had in my fridge and decided it was the perfect day for risotto.
The thing about risotto is that everyone thinks it is complicated for some reason. I used to think that and I don't even know why.
When I actually tried it and made it at home, I realized that it is easy.
You don't even have to stir it the entire time. You can walk away and do something else, come back, add more broth, stir, and do something else again.
It's easy; once you have tried it and once you make it at home, you will want to try it again.

I wanted to top my risotto with some roasted veggies and I had a butternut squash, turnips, and parsnips, so I decided that is what I would use.
I also used up the rest of my fresh herbs that I had on hand, which happened to be-sage, rosemary, and oregano. Thyme would also be tasty here or whatever herbs you like to use to flavor your veggies.
You could also use whatever combination of vegetables that you like- roasting them in the oven is the key.

I got my veggies in the oven and then started on my risotto. The veggies ended up being done just a few minutes before the risotto, so they were ready to serve at the same time.

I have also heard that risotto doesn't taste good warmed up or as leftovers. This is absolutely false, in my opinion. These leftovers were good cold, straight out of the fridge and tasted great warmed up too.


Risotto with Roasted Butternut Squash, Parsnips, and Turnips by Mary Ann
Risotto:
1 Tbls olive oil
1/2 large white onion, chopped
2 cloves garlic, minced
1 3/4 cup arborio rice
6 cups low sodium chicken broth
1/4 t 1/2 cup freshly grated Parmesan cheese
salt and pepper
Roasted Veggies:
1/2 large butternut squash, peeled and cubed
2 parsnips, peeled and cubed
2 turnips, peeled and cubed
1 Tbls fresh rosemary
1 Tbls fresh oregano
1 tsp fresh sage
1 Tbls olive oil

Preheat the oven to 425 degrees F. On a large baking sheet combine your squash, parsnips, turnips and chopped herbs. Drizzle with olive oil and toss.
Roast for 25 minutes or until tender.

In a large, heavy saucepan, or dutch oven type pan, over medium high heat, warm 1 Tbls olive oil.
Add onion and saute until soft and translucent, abt 5-7 minutes. Add garlic and cook for 1 minute.
Add rice and stir, for about 2 minutes, making sure that the rice is mixed with the onion and coated with oil.
Add 1 cup of chicken broth and stir.
At this point you can stir continuously, or make sure you stir every few minutes.
Add 1/2 cup to 1 cup chicken broth, once the rice has absorbed the broth that is already in the pan. Continue to stir and add broth, until the rice is creamy and all the broth has been absorbed.
This process should take about 25-30 minutes.
Grate fresh Parmesan into your risotto until it melts and is combined evenly.
Season with salt and pepper, to taste.

Scoop the risotto into bowls and top with the roasted veggies.

Barefoot Bloggers- Root Vegetable Pot Pie with a Phyllo Crust

Deb of Kahakai Kitchen chose this week's Barefoot Bloggers recipe. I am a few days late in posting, but at least I got it in, right?
I am going to have to talk to Ina Garten. She just makes her savory dinner recipes too rich. I have said it before and I will say it again- there is no way I am going to use 12 Tbls of butter to saute onions for the base of a dish. I save my butter and cream for dessert. So, this Pot Pie is quite different than the original, but it was really tasty.
I omitted all the butter and replaced it with 2 Tbls of olive oil. I omitted the fennel, well, I basically just redid the recipe. Asparagus isn't in season, none of the grocery stores had pearl onions- so I decided to go with turnips and parsnips instead. I love roasted carrots and those 2 aforementioned veggies with rosemary, so that is where this recipe got it's new look. I kept the squash because I am a fan of it and the potatoes too. I topped it with phyllo to keep it light and it tasted wonderful. I will make this again- my way, so that I can enjoy whatever goodie I am baking. Delish!

Root Vegetable Pot Pie with Phyllo Crust heavily adapted from The Barefoot Contessa

2 Tbls olive oil

1 onion, chopped

1/2 cup all-purpose flour

2 1/2 cups good chicken stock

2 Tbls dried parsley

1 tsp dried rosemary, crushed

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

splash of heavy cream

1 1/2 cups large-diced potatoes

2 carrots, peeled and cubed

2 parsnips, peeled and cubed

2 turnips, peeled and cubed

1 1/2 cups peeled, 3/4-inch-diced butternut squash

8 sheets phyllo dough

cooking spray

Heat the oil over medium heat in a dutch oven or heavy-bottomed pan. Add the onion and saute until translucent, about 8-10 minutes . Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, parsley, and rosemary, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the carrots, parsnips, turnips, and squash to the pot and cook in the boiling water for 8 minutes. Drain well.

Add the potatoes, and mixed vegetables to the sauce and mix well.

Spray an 11x7-inch casserole dish with cooking spray. Transfer the vegetable/sauce mixture to the prepared dish.

Place 2 sheets of phyllo on a cutting board and spray heavily with cooking spray. Layer 2 more sheets on top and spray with cooking spray. Repeat until all phyllo is used. Carefully place phyllo sheets on top of vegetable mixture and gently press down around the edges.

Bake for 15-20 minutes, until phyllo is crisp and golden.

Up Tomorrow- Thai Peanut Noodles with Tofu and Edamame