Some of the most naturally flavorful foods are root vegetables. I used sweet potatoes and butternut squash in these dishes. The first photo is a sweet potato cornbread. We mixed up a quick batter of milk, cornmeal, flour, salt, and sugar. Then we incorporated a couple of mashed, roasted sweet potatoes. The batter went into a preheated, greased cast iron skillet. As soon as the mixture hit the screaming hot pan, a crust formed and the baking powder started to take affect and inflate the dough. They went in the oven for about 20-25 minutes. They were only slightly sweet and light and fluffy. Heaven on a plate with a little butter...though not too much, this is nutrition lab.
It doesn't get much easier than this dish. Simply, cut up butternut squash into large chunks. Toss them with olive oil, chopped sage, salt, pepper, maple syrup, and garlic paste. Throw them onto a preheated sheet pan. The squash should sizzle when it hits the pan. This creates a nice crust on the outside while maintaining a tender interior. They get roasted for about 30 minutes and they turn out are sweet and aromatic. On a fun fact note: sweet potatoes are one of the most nutritionally beneficial per pound. That means they pack amongst the most vitamins and minerals for their weight. Now that's bang for your buck!
No comments:
Post a Comment