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.


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