Soba Noodles with Roasted Roots
Servings
8 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.
