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.
Medley of Root Vegetables
- Cooking and Prep: 1 h
- Serves: 8
Prepare the Vegetables
Place potatoes and butternut squash in a large saucepan; cover with water. Add salt if desired. Bring to a boil.
Reduce heat; cover and simmer for seven to eight minutes.
Add carrots and onion and return to a boil.
Reduce heat; cover and simmer for 10 minutes or until veggies are tender; drain.
Prepare the Glaze
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.
Cook and stir two minutes.
Pour over vegetables; toss to coat.