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CC BY MEAL MAKEOVER MOMS 2.0

Sweet Potato and Parsnip Latkes

Roasted Carrots, Potatoes & Shallots

This tasty latke variation can be enjoyed with applesauce, chipotle sour cream, horseradish sauce, smoked fish and more!

Indian Spiced Carrots

So simple, so delicious. Try these savory roasted vegetable with turkey burgers, roast chicken, tempeh or atop salad.

This bright, crisp, raw carrot salad makes it easy to say "yes" to more vegetables.

Total Time: 55 minutes; 10 minutes active Servings: 6

Total Time: 20 minutes Servings: 6

Ingredients 1 pound carrots 1 pound red potatoes, halved or quartered 5 to 6 shallots, peeled 2 tablespoons olive oil Pinch each of salt and black pepper 1 tablespoon chopped fresh thyme 2 tablespoons balsamic vinegar

Total Time: 30-40 minutes Servings: 12 (12 latkes) Ingredients 2 cups shredded sweet potatoes 1 cup shredded parsnips 3 scallions, sliced 2 eggs, beaten 1/3 cup flour 1/2 teaspoon salt 1/4 teaspoon black pepper Vegetable oil for frying Topping 1/2 cup light sour cream 1 cup apple, peeled and minced Directions Peel the sweet potato and parsnip and shred using a grater or food processor. Wrap the shredded sweet potato and parsnip in a few paper towels and squeeze to remove excess liquid. In a large bowl, mix the sweet potato and parsnip with the scallions, eggs, flour, salt and pepper. Heat a large iron skillet over mediumhigh heat. Add enough vegetable oil to cover the bottom and come up the sides at least a quarter of an inch. When the oil is hot, scoop about 1/4 cup of latke mixture into the pan and slightly flatten. Repeat until the pan is full but not crowded. Brown the latkes on each side 3-4 minutes. Set aside on a plate lined with paper towels when done. While the latkes are cooking, stir together the sour cream and minced apple. Serve the apple sour cream on top of the warm latkes. Nutritional Information Calories: 141, Fat: 6 g, Cholesterol: 39 mg, Sodium: 123 mg, Carbohydrate: 19 g, Dietary Fiber: 3 g, Protein: 3 g

Ingredients Salad 1 pound medium-sized carrots, peeled 1/2 cup raisins 1/4 cup sliced almonds 2 tablespoons minced parsley Vinaigrette 1/4 cup vegetable oil 1/4 cup honey 1/4 cup fresh lemon juice 2 tablespoons garam masala 1/8 teaspoon ground cinnamon Directions Using a vegetable peeler, shave the carrots lengthwise into strands about 2 inches long. Set aside. In a medium-sized bowl, whisk together the oil, honey, lemon juice, garam masala and cinnamon. Add the carrots, raisins, almonds and parsley to the dressing and mix well. Marinate the carrots for 15 minutes or more, stirring occasionally. Serving Suggestions This crisp, easy-to-make raw carrot salad pairs nicely with Tandoori-spiced chicken, beef or tofu, a basmati rice pilaf and samosas, or with a sweet lassi yogurt drink. It is best served at room temperature. Nutritional Information Calories: 239, Fat: 12 g, Cholesterol: 0 mg, Sodium: 32 mg, Carbohydrate: 33 g, Dietary Fiber: 7 g, Protein: 3 g

Directions Preheat the oven to 450°F. If carrots are large, slice them into halves or thirds. Toss the carrots, potatoes and shallots with the oil, salt and pepper, then spread on a large sheet pan. Roast for 25 to 30 minutes, stirring once or twice. Remove from oven, stir in the thyme and balsamic vinegar and return the pan to the oven to roast for another 10 to 15 minutes until the veggies are tender and browned. Add additional salt and pepper to taste. Serve warm. Serving Suggestions These savory vegetables are a delicious accompaniment to nutty tempeh, turkey burgers or roast chicken. Or top a spinach salad with the warm veggies and a sprinkle of blue cheese. Mix it up by using different root vegetables such as parsnips and sweet potatoes. Just remember, beets may need to be parboiled before roasting. Nutritional Information 140 calories, 5 g. fat, 0 mg. cholesterol, 180 mg. sodium, 24 g. carbohydrate, 4 g. fiber, 3 g. protein Recipes republished from strongertogether.coop

AUTUMN 2019

Chequamegon Food Co-op | 7

Profile for Chequamegon Food Co-op

Chequamegon Food Co-op - The Grapevine - Fall 2019  

The Grapevine is a quarterly publication of Chequamegon Food Co-op, a community owned grocery store in Ashland, Wisconsin.

Chequamegon Food Co-op - The Grapevine - Fall 2019  

The Grapevine is a quarterly publication of Chequamegon Food Co-op, a community owned grocery store in Ashland, Wisconsin.

Profile for cheqfood