The Recipe Corner - Basic Roasted Root Vegetables

We made something approximating this for dinner. It was yummy.

You need enough chopped root vegetables to fill a medium-sized mixing bowl, with a little room to stir.
1 head garlic
1/2 onion, chopped and sauteed
olive oil
a few splashes of white wine
salt and pepper to taste
herbs

Select roots to roast. In this particular instance, the vegetable culprits turned out to be potatoes, part of a celeriac bulb, a rutabaga, carrots, and half a very large fennel (yes, I know fennel is a modified stem and not a root, but fennel and roots tend to very congenial with each other). Other yummy roots include a variety of beets, parsnips, turnips, sunchokes, and um, any number of other vegetables that I'm not thinking of at the moment.

Once you have chopped your selected root vegetables, mix with all other ingredients, pour into a large baking dish, and roast for 50 minutes at 375-400. Stir sometime around 30 minutes. 


Recipe compliments of tofunutloaf.

The Recipe Corner - Veggie Sandwich

For this recipe you need to gather a favorite vegetable or two. It is a bit unusual but excellent. By itself it makes a great lunch; combined with a good soup it makes a big meal.

Good bread
Avocado
A crisp vegetable or two
Goat cheese
Mustard or pesto or BBQ sauce (or whatever)


For each sandwich use two slices of good bread, toasted. Slice or mash 1/2 avocado; layer or spread onto one piece of toast. Slice your favorite crisp vegetable and layer that on top of the avocado. Add goat cheese and then the sauce of your choice. Add second slice of toast and enjoy.

From tofunutloaf