Yesterday, after making some perfect pear jam, I immediately began to peel and slice the winter vegetables that came in last week’s CSA. Rutabagas, celery root, sweet potatoes, and fennel (along with a conventional onion), roasted together using this recipe (made vegan of course, with vegetable broth, coconut cream and almond milk, and vegan mozz, plus my dried spice blend), made the ultimate cold-weather dinner.
I used panko for an extra-crispy topping to warm winter carbs. Highly recommend.
Plus, on the side, this kale salad. I substituted Brussels sprouts with cabbage, and toasted the dry-roasted almonds for an extra crunch. What a meal. Honestly. Ideal
Rhubarb Season 