Three Fresh Fall Vegetable Recipes - MetroFamily Magazine
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Three Fresh Fall Vegetable Recipes

by Marc Dunham

With fall almost here, it’s time to think about changes in food preparation. The cooler weather and shorter days find me looking forward to long, slow braising and the memorable smells rolling out of the pots in the kitchen. The food of this season has such a positive emotional impact for me. Because of that, I thought I would share a few of my favorite vegetable recipes that are easy, tasty, and healthy for the family. I hope you enjoy these as much as I do!

Roasted Root Vegetables
1 C carrots, peeled and cut into ¾” pieces
1 C sweet potatoes, peeled and cut into ¾”
cubes
½ C parsnips, peeled and cut into ¾ inch
pieces
½ C pearl onions, peeled
1 T olive oil
1 t fresh rosemary, chopped fine
salt and pepper to taste
Preheat oven to 375º F. Place vegetables into a large mixing bowl and add the oil, rosemary, salt and pepper. Mix
thoroughly. Place the vegetables onto a small sheet pan and bake for 15 minutes or until golden brown and tender. To make sure they are done, test the largest piece by eating it. If it’s tender, they are all done. Serves four.

Sweet Potato Mashers
2 lb sweet potatoes, peeled and cubed ¾”
4 oz cold unsalted butter, cubed
¼ C whole milk, heated
Salt and pepper to taste
Add the cubed potatoes to a double boiler and steam until tender.* Mash potatoes with a fork, food mill, or ricer. While hot, add the milk, butter, salt and pepper and mix thoroughly. You may want to add more butter or milk until you reach the desired consistency. Keep covered and hot until ready to serve. Serve with any meat as a side dish or by
itself. Makes four servings.
* If you don’t have a double boiler, you may boil the potatoes, although the consistency will change.

Glazed Carrots
2 C carrots, peeled and cut into ¼” coins
2 oz low sodium chicken stock
2 t molasses
1 t brown sugar
Pinch salt and pepper
1 t butter, cold
Combine all the ingredients in a 10” sauté pan or small pot and bring to a simmer. Reduce heat to a slow simmer and cook for 4 to 6 minutes or until the carrots are tender and the sauce is reduced to a glaze. Serves four.

Marc Dunham is the Chef de Cuisine for the Ranchers Club at the Atherton Hotel at OSU.

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