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!
Soba Noodles with Roasted Roots
Servings
Ingredients
- 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
Instructions
- Preheat the oven to 425°F.
- Line a cookie sheet with foil.
- Dice all the vegetables about 1⁄2 inch and combine them with all but the last ingredient.
- 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.
- 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.
- 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.
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