ROASTED AUTUMN ROOTS

Serves 6

For the roots

• 2 red beets
• 2 golden beets
• 3 sprigs thyme
• 2 parsnips
• 1 carrot
• 1 1/2tablespoons vegetable oil
• Salt and pepper

PREPARATION: Heat an oven to 400 degrees. Wash all roots well but do not peel. Place red and golden beets in an oven-safe dish and fill dish with 1/4 inch of water. Add salt, pepper and thyme. Cover with foil and roast for 45 minutes to one hour, testing for doneness with a knife. Remove dish from oven and set aside. Allow to cool until vegetables can be handled comfortably. Do not allow them to cool completely; they are easier to peel when they are warm and generating steam. Cut parsnips and carrots into 1/4-inch disks. In a large mixing bowl, toss with oil and season with salt and pepper. Spread parsnips and carrots in a single layer on a parchment-covered sheet pan. Roast for 8 to 12 minutes, or until vegetables reach desired taste and texture. Plate vegetables along with a dollop of puree and serve.

For the puree

• 1 cup raw, unsalted cashews
• 1 quart water
• Juice and zest of 1 orange
• 1 tablespoon honey
• 1 teaspoon caraway seeds
• 2 tablespoons grapeseed oil

PREPARATION: Soak the cashews in room-temperature water for at least six hours. Drain cashews but reserve water. Add cashews, honey, caraway seeds, orange zest and juice, and 1/2 cup of the reserved water to a blender. Start the blender low and increase the speed. If the mixture isn’t moving smoothly, add more of the reserved liquid. The idea here is to add just enough water to make the puree smooth like hummus. Once the mixture has created a vortex, add oil and salt to taste, and blend until thoroughly incorporated. 

Enjoy these great recipes by Lauren Macellaro: Roasted Cauliflower and Salted Plum and Macellaro’s escarole and beans

Read about Chef Macellaro here