Sunday, 17 February 2008

Root Vegetables, Gingered Goat and Lightly Spiced Millet

This is a cornucopia of the selection of local root vegetables available in Ontario at this time of year. I roasted all of the following and prepared two different soups with the considerable amount of leftovers.

This endeavour took me the whole evening but I have a few mason jars full of yummy soup in my freezer too (just blend the leftovers with stock!).

Roasted Root Vegetables (bake at 350F for 45 minutes or so)
organic squash (in white dish)
organic beet (in glass dish - peel beets after baking to retain sweetness)
The following items are on a lightly oiled cast iron baking tray - items are listed left thru right:
organic sweet potato
organic jerusalem artichoke
purple sweet potato (a close up of this is provided in the top sweet and yummy!)
organic carrot
organic parsnip
organic onion (chopped on top)
Sprinkle with rosemary, sage, thyme and salt.

Serve with:

Lightly Spice Millet
Simmer preroasted millet for 20 minutes with available stock..I created a goat stock with the bones from the goat chops I purchased and deboned before preparing
Garnish this with chopped green mustard leaves for a slightly spicy flavour (and amazing nutrition).

Ginger Mustard Goat
Cubed goat meat (I used goat chops see above for the use of the bones)
Ground Mustard Seed
Bake the above with a small amount of sunflower oil for 30 minutes at 350F.
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All of the above items except the goat and purple sweet potatoes were purchased at Karma Co-op ;)

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