Medley of Root Vegetables

Brynie Greisman Brynie Greisman
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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.

1h 8
Easy Vegan Gluten Free Low Fat Low Carb Parve

Directions

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.

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