Sometimes all you need for dinner is a whole bunch of veggies. I had some veggies on the verge of going bad, and we’re leaving for a short trip tomorrow, so dinner time was veggie time!
I started with an artichoke and sweet curried mustard. The dip was just stone ground mustard, agave nectar, curry powder, turmeric and salt.
On the left is roasted root veggie puree – I roasted some turnips, daikon radishes, carrots and garlic in olive oil at 400 for 30 minutes and blended it in the food processor with some salt, then tossed in some minced parsley to add a fresh note. I really enjoyed this, but then, I really enjoy radishes. I think it would also be good with parsnips instead, for any radish-phobes. The carrots gave it that bit of sweetness that countered the earthy root veggies nicely. The asparagus was roasted afterwards in the same pan, which was nice because the remaining oil was flavored with garlic. The mushrooms were simply sauteed in some tamari and water.
Tomorrow I’m off to the land of spring training, where I hopefully will not live on only peanuts and Cracker Jacks!