Tuesday, October 17, 2006

Maple and Sage Root Vegetable Salad


In May, I wrote about a shaved fennel and carrot salad (pictured above). With just a few tweaks, the same technique--thin strips of veggies--can yield a fresh fall salad, a perfect pair for roast chicken or pork loin.

Use a vegetable peeler to shave thin strips off your veggies; a y-shaped peeler works best, but I've used a traditional peeler without problems as well.

Maple and Sage Root Vegetable Salad
(adapted from The Herbal Kitchen by Jerry Traunfeld)

1 lb. root veggies such as carrots, sweet potatos or parsnips, shaved thinly
2 tbsp. maple syrup
1 tbsp. olive oil
1 tbsp. chopped sage
salt and pepper

Heat the maple syrup and olive oil in a large saucepan over medium heat. Add the sage, and saute for 1-2 minutes, stirring frequently. Add the root veggies, and toss in the sauce with tongs, until wilted. Salt and pepper to taste. Serve immediately.

4 comments:

connie said...

whoa! very bright. very seasonal too, and i would love to try it, but i think i'm already turning orange with all the squash and carrots i've been eating recently.

Alanna said...

Fun! Love this idea ... it'd be a perfect lunch, like, tomorrow!

Junior said...

This cannot have effect in actual fact, that is what I think.
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mmm rich but put a piece of meat at the same