forklift Forklift forklift alim forklift satis forklift kiralama forklift servis ----------------------------------------------------------------------------------------------------- telefon dinleme casus telefon ortam dinleme ----------------------------------------------------------------------------------------------------- burun estetigi ---------------------------------------------------------------------------------------------------------- telefon dinleme Casus telefon Roasted Root Vegetables with Dried Cranberries & Chestnut Puree

Roasted Root Vegetables with Dried Cranberries & Chestnut Puree

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  • Ready in: 4 hours
  • Serves: 4
  • Complexity: very easy
  • Origin: American


  • 2 carrots
  • 2 parsnips
  • 1 celery root
  • 1 turnip
  • 1 small rutabaga
  • 1 garnet yam
  • 1 cup fava beans
  • 2 cups red chard stems
  • Vegetable stock or water
  • 1/4 cup dried cranberries
  • 1 tablespoon chervil leaves
  • Garlic mashed potatoes
  • 1/3 cup roasted chestnuts
  • 3/4 cup water


  1. Place the whole unpeeled root vegetables (carrots, parsnips, celery root, rutabaga, turnip and yam) on a sheet pan and roast at 400 degrees for 2 to 3-1/2 hours, or until the vegetables are tender. (The carrots and parsnips will take less time than the larger vegetables). Once cooled, remove the dark outer layer of the peel from the vegetables. Cut them into a medium dice.
  2. To cook the fava beans, remove them from their pods, blanch for 1 minute, and shock in ice water. Peel off the outer shell of each bean.
  3. To prepare the chard stems, cut off the greens, and slice the stems into 1 inch pieces on the bias. Braise them in a sauté pan over low heat with enough water and vegetable stock to cover for 20 minutes. Drain well, and toss with the root vegetables and favas. Return to the oven uncovered for 5 to 10 minutes.
  4. Prepare garlic mashed potatoes and serve the root vegetables as a ragout, with the mashed potatoes as the base.
  5. To make the puree, place 1/3 cup of chopped roasted chestnuts in a small saucepan with 3/4 cup water and bring to a simmer. Puree in a blender until smooth and return to pan. Keep warm.

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