The Man Who Ate a Parsnip: Lidia Bastianich's Roasted Root Vegetables

My brother E is an enormous dude. Six feet, three inches tall, he snacks on snow tires and whole goats. His feet hang over the edges of most stairs, but only when he can cram his mile-wide shoulders into the stairwell in the first place. When E’s annoyed with our sister L, he doesn’t yell. He simply picks her up, throws her over his shoulder, and deposits her on the soft cushion of his choosing. It’s a subtle reminder that he's bigger than Russia, and just as capable of maintaining his ground when challenged by smaller, yappier foes.

E didn’t become four times my size by eating bean sprouts and tofu burgers. No, he’s the product of red meat and white starch. I shudder to think of his cholesterol level, but as long as he’s moving Volkswagon Beetles with his bare hands, I won’t question it. (Partly out of politeness and goodwill, but mostly so he doesn't tie my arms in a pretzel.)

Last year, to go with my sister’s Christmas lasagna, I made Lidia Bastianich’s Roasted Root Vegetables. Garlicky and hearty, they’re a good compliment to meat (both lean and not-so-lean), and a nice alternative to heavy, fatty foods like said lasagna. I was excited to serve a Lidia dish to my fam, and was utterly convinced E would pass up every other option for its rooty goodness.

Needless to say, E went straight for the lasagna.

BUT he also took a heaping helping of root veggies. Lo and behold, he kinda liked them, too. He must have. The man ate a leek, dangit! He even wolfed down a parsnip, without having any idea what it was. It was a Christmas miracle.

In the end, E will never be nominated for Veggie Lover of the Year (unless it applies to pizza toppings), but he’s okay with this recipe. It makes me wonder if eggplant, broccoli rabe, or fennel could be in his future. A sister can dream, can’t she?

(Note: The leeks were by far the most expensive items, and there’s a LOT of waste, but the leaves can be saved for chicken stock. In fact, I used ‘em for that very reason last night! BAM!)

Roasted Root Vegetables

Makes 6 gigantic servings

Adapted from Lidia Bastianich.

3 medium leeks (about 10 ounces)

2 large parsnips (about 8 ounces), peeled and cut into 3-inch pieces

3 large carrots (about 8 ounces), peeled and cut into 3-inch pieces

2 large, outer celery stalks, trimmed and cut into 3-inch pieces

6 small red or white new potatoes (about 3/4 pounds), cut in half

3 small yellow onions (about 6 ounces pound), peeled and cut in half through the core

20 large garlic cloves, peeled

3 tablespoons extra virgin olive oil

2 sprigs rosemary

Salt and freshly ground black pepper

1) Preheat oven 400°F. Line a large roasting pan or cookie sheet with aluminum foil. Spray with cooking spray.

2) Chop the darker green stems off the leeks. (Discard or save for broth making.) Cut the remaining white parts in half from top to bottom. Cut off the root ends, "leaving enough of the root core intact to hold the leek halves together." Rinse thoroughly in cold water, making sure you get all the dirt out from between the leaves. (This is very, very important.)

3) In a huge bowl, combine all veggies, garlic, oil, and rosemary. Salt and pepper liberally to taste. Stir thoroughly to combine. Spread everything out in a single layer on the prepared pan. (Note: you may need two.) Roast about 60 minutes, stirring occasionally, until the veggies are browned and tender. Serve hot.

Note: Parsnips can be very thick at the top, and very thin at the bottom. If this is the case with yours, slice the thicker parts into slimmer pieces. This will ensure even cooking.

Approximate Calories, Fat, and Price Per Serving

200 calories, 7.3 g fat, $0.92

Calculations

• 3 medium leeks: 163 calories, 0.8 g fat, $1.50
• 8 oz parsnips: 170 calories, 0.7 g fat, $1.29
• 3 large carrots: 89 calories, 0.5 g fat, $0.30
• 2 large, outer celery stalks: 17 calories, 0.2 g fat, $0.40
• ¾ pound small red potatoes: 245 calories, 0.5 g fat, $0.75
• 6 ounces yellow onion: 72 calories, 0.1 g fat, $0.20
• 20 large garlic cloves: 89 calories, 0.3 g fat, $0.60
• 3 tablespoons extra virgin olive oil: 358 calories, 40.5 g fat, $0.24
• 2 sprigs rosemary: negligible fat and calories, $0.20
• Salt and freshly ground black pepper: negligible fat and calories, $0.03
• TOTAL: 1203 calories, 7.3 g fat. 43.6 g fat, $5.51
• PER SERVING (TOTAL/6): 200 calories, 7. 3 g fat, $0.92

Veggie Might: Interjections! Black Bean Salad with Fresh Corn!

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Please join me for an exciting, emotional two-part series devoted to corn.

Breaking tradition, I’ve only had corn on the cob twice this summer. For some reason, I kept telling myself it wasn’t in season yet, and now here we are in September. Growing up, I remember it being a late-summer treat. Rats! I think I blew it this year.

Last week, I picked up some New Jersey-grown corn from the local farmers that come to my neighborhood on Saturdays. It’s finally time, I told myself, and the price was right. I got 6 ears for $3—Hey, not bad for Manhattan—and planned to eat them all myself, maybe that very day.

I cooked up 4 ears immediately and, to offset the anticipation, busied myself preparing complimentary sides: sliced tomatoes, black beans, and rice.

When everything was ready, I sat down to eat. With the first bite, I could have cried. I wish I could say the near tears were from the sweet, delicious taste of summer, but alas, the corn was bland and flavorless. Curses! I waited too long.

Argh! I was left with 3 cooked ears that I didn’t want to eat. I put them in the fridge and awaited inspiration. What could I make with already cooked corn? It was too hot to make corn bread, and the thought of succotash makes me want to hurl.

That’s when I remembered another summer staple I’d gone all season without: black bean salad. Wee! It’s the perfect solution. This dish combines so many other veggies and spices; the corn doesn’t need to be the star.

I discovered this bean salad recipe when I did Weight Watchers a few years ago, and I’ve made it a million times since. The original recipe asks you to roll the bean mixture into lettuce leaves like burritos, but that’s too much hassle for me. I like a nice, easy salad I can just throw on some greens call lunch.

The flavors are light and refreshing: lime and cilantro with a just a kick of garlic and scallion. You can use any small bean you have (I think kidney beans would be over powering) or mix a few varieties for color. I’ve been eating and loving this all week.

It’s easily adaptable too. I’ve made this in quadruple quantities for picnics and office potlucks. Plus, it’s super cheap, way healthier, and a bit more sophisticated than a mayonaissey potato salad.

Did I mention that it’s easy? It’s so easy. This salad is pretty much all prep. Chop, mix, let it sit, and serve. Voila! Lunch, dinner, potluck...you’re ready to go.

All that and it saved my corn from certain humiliation. Allelujah!

Black Bean Salad with Fresh Corn

Adapted from Weight Watchers online recipe Black Bean Lettuce Bundles

Serves 6

1 15 oz. can black beans, drained and rinsed

2 cups fresh, cooked corn kernels (Note: Normally, I would only use 1 cup of corn, but I had 3 ears to use.)

1 medium sweet red pepper, seeded and chopped

4 medium scallions, sliced

2/3 cup cilantro, chopped (Note: You could also substitute parsley for a fresh flavor with a more Middle Eastern flair.)

Juice of 1 lime (Note: If you decide to go with parsley, sub lemons for limes.)

2 tsp olive oil

1 tbsp ground cumin

3 large cloves garlic, minced

1 1/2 tsp salt

1) In a medium bowl, combine beans, corn, red pepper, scallions, cilantro, lime juice, oil, cumin, garlic, and salt. Mix.

2) Cover. Stick in the fridge for at least 60 minutes and tada!

3) Serve as a side or over salad greens.

Approximate Calories, Fat, and Price per Serving

148.5 calories, 2.72g fat, $.93

Calculations

• 2 cups fresh, cooked corn kernels: 354 calories, 4g fat, $1.50
• 1 15 oz can black beans: 330 calories, 3g fat, $0.79
• 1 sweet red pepper: 51 calories, 0g fat, $1.67
• 4 medium scallions: 32 calories, 0g fat, $0.33
• 2/3 cup cilantro: 22 calories, 0g fat, $0.79
• 1 lime, juiced, 9.5 calories, .03 fat, $0.33
• 2 tsp extra virgin olive oil: 80 calories, 9.3g fat, $0.06
• 1 tbsp ground cumin: negligible calories and fat, $0.03
• 3 large cloves garlic: 12.6 calories, 0g fat, $0.04
• 1 tsp salt: negligible calories and fat, $0.02
• TOTALS: 891 calories, 16.33g fat, $5.59
• PER SERVING: 148.5 calories, 2.72g fat, $.93

Passage to Indian Carrot Salad

It’s 2:29pm, three days after Christmas. I’m nursing a glass of water at home in Brooklyn, watching Emeril on Food Network, and going over my TO DO list before I go to India.

I’m going to India. I have to keep typing this because I don’t quite believe it yet, even though the plane leaves in 52 hours and 29 minutes. I’m not packed (next on the TO DO list), but I think everything else has been accomplished. The rent is paid, my Visa is all set up, and I’ve had more shots in the last month than most firing squad victims. I am immune to EVERYTHING, up to and including polio, rabies, and that weird virus that made everyone zombies in 28 Days Later.

I’ll be overseas until January 8th, and returning to blogdom on the 10th. In the meantime, Rachel the Cheap Healthy Gourmet has graciously agreed to fill in during my absence. (Read: she’s tied up in the basement with nothing but gruel and a laptop.) While I’m gasping in wonder at the Taj Mahal and trying desperately to avoid an exciting intestinal malaise, you’ll be treated to seven straight days of really, really good recipes and writing. Besides being the best roommate ever, Rach is also the best home cook I know, so I promise y’all are in good hands.

In celebration of the trip (paid for in part by months of hardcore food budgeting), I attempted an Indian Carrot Salad from The Food of India cookbook last night. It turned out okay, but would have been better if I hadn't messed with the directions so excessively. To wit: I added too much lemon juice, made a mustard substitution that didn’t work, and heated the oil to near-bubbling, all of which turned the carrots a little bitter. Ultimately, though it wasn’t terrible (and I’ll finish the dish), I do suggest following the exact measurements and instructions for best results. Which, like – duh.

That aside, I hope everyone’s New Year is ever-so-lovely, and I’ll see y’all again in two weeks. Whee!

P.S. All spices were purchased bulk from my local ethnic market, which is why the prices are so low.

Indian Carrot Salad
Serves 3
Adapted from The Food of India.

½ tablespoon oil (I used vegetable oil – Kris)
1/8 teaspoon black mustard seeds (I used Dijon mustard. Bad idea. – Kris)
1/8 teaspoon cumin seeds
pinch of ground turmeric
1/8 teaspoon salt
1/8 teaspoon caster (superfine granulated) sugar
¾ tablespoon lemon juice
9 oz (about 3 large) carrots, finely grated
A few coriander (cilantro) leaves (I left this out – Kris)

1) In a small saucepan, heat oil over medium heat. Add mustard and cumin seeds. Cover pan. Shake until seeds begin popping.

2) Uncover pan. Add turmeric, salt, and sugar. Remove from heat and let cool for 5 minutes. Add lemon juice and stir. Add carrot and mix thoroughly. "Cover and leave for 30 minutes." If you like top with coriander/cilantro when served.

Approximate Calories, Fat, and Price per Serving
57 calories, 2.5 g fat, $0.26

Calculations
½ T oil: 62 calories, 7 g fat, $0.01
1/8 t black mustard seeds: negligible calories and fat, $0.02
1/8 t cumin seeds: negligible calories and fat, $0.05
pinch of ground turmeric: negligible calories and fat, $0.02
1/8 t salt: negligible calories and fat, $0.01
1/8 t caster (superfine granulated) sugar: 3 calories, 0 g fat, $0.01
¾ T lemon juice: 2 calories, 0 g fat, $0.20
9 oz (about 3 large) carrots, finely grated: 105 calories, 0.6 g fat, $0.45
TOTAL: 172 calories, 7.6 g fat, $0.77
PER SERVING (TOTAL/3): 57 calories, 2.5 g fat, $0.26

Fast Food Done Good: Garlicky Broccoli Rabe

It always strikes me as fishy when famous cooks claim they can whip up a ten-course, gourmet-caliber meal in 30 seconds or less. It seems to go against the whole idea that effort produces a proportional result. I’m all for convenience, especially on a weeknight, but yeah – I wonder if truly great dishes must have truly great amounts of time invested in them.

Then, days like Sunday happen and mess me up.

See, I was looking for a side dish to go with Cooking Light's Butternut Squash, Rosemary, and Garlic Lasagna. The lasagna had taken me approximately 4,000 years to make, and I wasn’t up for another mammoth exertion, so its accompaniment had to be easy and ready instantaneously. A quick search brought me to Cooking Light’s Garlicky Broccoli Rabe, which had six cheap ingredients and a 10-minute cooking time. Jumanji!

With the rabe sautéed and the lasagna sufficiently settled, The Boyfriend, me, and two large glasses of Sauvignon Blanc sat for a cozy pre-winter meal. The lasagna, though fairly tasty, disintegrated into noodles and cream almost instantaneously. It was more like thick pasta with white sauce and a few chunks of butternut squash. (The leftovers weren’t great, either. There's still half left five days later.)

The rabe, though? THAT was a keeper. With a touch of heat, just the right amount of bitterness, and all that garlicky scrumptiousness, it was quickly nominated for regular rotation.

So, what do I take away from this experience?

1) I’m wrong a lot.
2) Nope, that’s it.

Cooking Light was (as always) gracious enough to provide calories and fat, so only the price is calculated below.

Garlicky Broccoli Rabe
3 servings – ½ cup each
Adapted from Cooking Light.

1 pound broccoli rabe (rapini), trimmed
1/2 tablespoon olive oil
1 large garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper

1) Fill a medium bowl with cold water and a couple of ice cubes. Set aside.

2) In a medium saucepan, bring a few cups of water to a boil. Add broccoli rabe and boil about 6 minutes, until it's crisp, but tender. Drain and quickly add broccoli rabe to ice bath. Drain again and chop into bite-sized pieces.

3) In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant (about 30 seconds to 1 minute), stirring frequently. Add broccoli rabe, salt, and peppers and warm through, stirring occasionally. Serve hot.

Approximate Calories, Fat, and Price Per Serving
67 calories, 2.3 g fat, $0.38

Calculations
1 pounds broccoli rabe (rapini), trimmed: $0.99
1/2 tablespoon olive oil: $0.04
1 large garlic cloves, thinly sliced: $0.05
1/4 teaspoon salt: $0.01
1/4 teaspoon freshly ground black pepper: $0.02
1/8 teaspoon crushed red pepper: $0.02
TOTAL: $1.13
PER SERVING (TOTAL/3): $0.38