Tag Archives: vegetables

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Roasted Root Veggies {AIP/Paleo}

Coming from England, Roast Potatoes and Roast Parsnips were a staple food served on a Sunday, however of late I’m roasting any and every vegetable I can find, because I love the roasted caramelized flavors that result.

As I have my food delivered by an Organic CSA namely https://www.freshpicks.com/ I have seasonable vegetables on hand, and at this time of year that means  Roasted Root Veggies, and plenty of them.  Root Vegetables (with the exception of Potatoes & Carrots) are some of the most overlooked and under appreciated vegetables and they are inexpensive and available during the winter when other fresh vegetables are hard to find… OK well they aren’t but look at your Organic Food Section in your grocery store and you will find the IN SEASON vegetables, look around the rest of the produce and you will find imports from other countries…

In this recipe we will use Beets, Turnips, Rutabagas (or swede in European Countries), Sweet Potatoes and Parsnips, and learn what they have to offer in taste and versatility. Note that for AIP Compliance we do not use Potatoes as they are from the Nightshade Family.  But if you have no issues with Nightshades then you can certainly add them into the mix!

Note that Sweet Potatoes & Turnips should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week.

Roasted Root Veggies {AIP/Paleo}
Print Recipe
Root Vegetables (with the exception of Potatoes & Carrots) are some of the most overlooked and under appreciated vegetables and they are inexpensive and available during the winter when other fresh vegetables are hard to find and DELICIOUS WHEN ROASTED
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Roasted Root Veggies {AIP/Paleo}
Print Recipe
Root Vegetables (with the exception of Potatoes & Carrots) are some of the most overlooked and under appreciated vegetables and they are inexpensive and available during the winter when other fresh vegetables are hard to find and DELICIOUS WHEN ROASTED
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Ingredients
Servings: People
Instructions
  1. Preheat to 400°. Peel all ingredients & cut into 1-inch pieces.
  2. Place in a single layer in a large roasting pan (I typically use disposable foil tins as I don't have the time or patience to clean the pan afterwards)
  3. Bake 30 minutes, stirring halfway through. Add garlic
  4. Bake to a total time of 1hr or until vegetables are tender and edges are starting to caramelize, stirring at 15-minute intervals.
  5. These vegetables are wonder the next day so I encourage you not to reduce the recipe for less people but to use them for leftovers the next day!
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Napa Cabbage & Prosciutto {AIP/Paleo}

I don’t know about you but I love the crispness of Napa Cabbage in a salad, but as the fall draws closer in the thought of a salad certainly in Chicago doesn’t seem so appealing.

In this recipe, I chose to use Prosciutto, as I had some in the fridge, and it became a family favorite… BUT you could totally switch this out to all Bacon, if you have that available!  After all Prosciutto is just the sugar free, nitrate free version of Bacon, as typical ingredients are just Pork & Salt – but please be careful to read those labels.

So bottom line as the Bacon Mum I fully endorse this item in the Bacon Family 😉

As Napa Cabbage is also known under many guises globally – please see this description of Napa from Wikipedia, to make sure you source the correct type of cabbage

Napa or Nappa cabbage (Brassica rapa subsp. pekinensis), also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as “Chinese cabbage”. Nappa cabbage is lighter in color than other Chinese cabbages such as bok choy, which is also sometimes called Chinese cabbage. In the United Kingdom, this vegetable is known as “Chinese Leaf”, in New Zealand, as “Wong Bok” or “Won bok”, and in Australia and the Philippines as “wombok

See what I mean !!!

Napa Cabbage & Prosciutto {AIP/Paleo}
Print Recipe
This Cabbage Recipe provides something most Cabbage Recipes don't - a rich smokey deliciousness with a crunch, due to its great flavors, its actually a great dish for family meal times or even special occasions!
Servings Prep Time
4 10 Minutes
Cook Time
5 Minutes
Servings Prep Time
4 10 Minutes
Cook Time
5 Minutes
Napa Cabbage & Prosciutto {AIP/Paleo}
Print Recipe
This Cabbage Recipe provides something most Cabbage Recipes don't - a rich smokey deliciousness with a crunch, due to its great flavors, its actually a great dish for family meal times or even special occasions!
Servings Prep Time
4 10 Minutes
Cook Time
5 Minutes
Servings Prep Time
4 10 Minutes
Cook Time
5 Minutes
Ingredients
Servings:
Instructions
  1. Finely Shred the Prosciutto
  2. Heat the Bacon Fat, and add the Prosciutto into a deep sided saucepan or stock pot, and fry it off it until crispy
  3. Slice the Cabbage in 1" Slices, as cabbage cooks down fast, this gives the cabbage the chance to really pick up the flavors in the pan
  4. Add Fresh Parsley & Cabbage into the pan, and gently toss using tongs to enable the cabbage to become coated in the flavors.
  5. Cook until the cabbage is just starting to sweat approximately 3 minutes and serve. If you cook longer the cabbage will disintegrate further, and while the flavors will be rich, the texture of the slightly cooked Cabbage with the Prosciutto makes the cabbage far more interesting for young kids to eat!
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