Medley of Root Vegetables

 

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• Cooking and Prep: 1 h
• Serves: 8
• No Allergens

A light, yet filling dish of root vegetables glazed with a slightly tangy/sweet dressing; simply delicious! Serve with meat, chicken, or even fish dishes. One of the challenges of living in Eretz Yisrael during shmita is not having the availability of various vegetables. I tested this dish using just the basics. However, you can add whatever root vegetables you’d like, i.e., turnip, parsnip, etc. Feel free to experiment.

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Ingredients (12)

Main ingredients

• 4 medium potatoes, scrubbed and cut in eighths (red-skinned potatoes are best)

• 1 small butternut squash, peeled and cubed

• 3 small carrots, cut into 1/2-inch slices

• 1 medium onion, cut into eighths

• 3 tablespoons brown sugar

Glaze

• 1/2 tablespoon oil

• 1 teaspoon Gefen Cornstarch

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  Gefen Cornstarch

• 1/4 cup water

• 3 tablespoons fresh lemon juice

• 1 teaspoon fresh dill, finely chopped, or 1/2 teaspoon dried dill or 1 cube Dorot Gardens Frozen Dill

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  Dorot Gardens Frozen Dill

• salt, to taste

• pepper, to taste

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Start Cooking

Prepare the Vegetables

1. Place potatoes and butternut squash in a large saucepan; cover with water. Add salt if desired. Bring to a boil.

2. Reduce heat; cover and simmer for seven to eight minutes.

3. Add carrots and onion and return to a boil.

4. Reduce heat; cover and simmer for 10 minutes or until veggies are tender; drain.

Prepare the Glaze

1. Pour oil into a medium-sized saucepan. Over a medium flame, stir in brown sugar and cornstarch. Stir in water, lemon juice, dill, and salt and pepper. Bring to a boil.

2. Cook and stir two minutes.

3. Pour over vegetables; toss to coat.