It's pretty, isn't it? Some roasting pan filled with gently singed vegetables.Weird that all the vegetables are white, though. (I could tell you about my White Food years; no complaints from me.)
It was based on a dish I saw briefly on the Web, during the time of holiday recipe ideas. This was so unusual, at least to me, that I wanted to eat some. Of course I no longer had the recipe; story of my life.
Why was it so appealing? Because it's a combination of sweet potatoes, onions and apples. Baked. Yes, we all want sweet potatoes this time of year, but apples and onions? Too cool.
First surprise: The sweet potatoes, once peeled, were white-fleshed. First time for me. They are a little drabber, both in color and flavor, than the usual orange spuds. But they worked fine.
Second surprise: Apples with onions? I know, I've had apples with onions before, but in much stewier presentations, where the immediacy of the original sweet and savory orbs was disguised. Here, it was in your face. What a treat!
Third surprise: Actually, I made this part up myself. I tossed a few glugs of whole cream over the softening foodstuffs toward the end of the cooking time, covered the pan, and waited for a little magic to happen in the oven.
Magic accomplished!
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13 comments:
JUST WAIT TILL THEY START BLAMING US FOR THE DROUGHT.
WHO? Who will blame you for the drought?
Mouse: Ha ha, oh, it's true. The news anchors and weather reporters talk about the lack of rain long enough, then they start feeling sorry for the water utility. We, the 99%, are then simultaneously urged to use less water, because it's the ecological thing to do... And to use more water so the darn utility doesn't lose too much money. It's Orwellian. We feel guilty flushing the potty, but get the idea maybe we should irrigate the lawn for a few hours. Whichever choice we make, it's wrong.
Sounds delicious to me. A few years ago I tried a similar recipe -- oven roasted sweet potatoes and red onions. I think they were then tossed with some thyme, a little Balsamic and some Parmesan. The next year I think I added parsnips to the mix. Such a nice change from the overly sweet candied yams or sweet potato souffle. But apples? Yeah. Hmmm. I do have sweet potatoes, apples and onions on hand...
Kailyn: I cut everything in largish chunks, so there was no diminishment of each piece's original flavor. I think parsnips would be great in there.
I'm a stalwart darker-is-better sweet potato(yam) fan, but there are so many choices, now, I have tried the white-fleshed ones, too. Somewhere (United?) the sign read "Okinawan Sweet Potatoes". Nevertheless, your dish sounds warm and comfy. My aunt, who was a Georgia farm wife, used to make a large pan of oven-roasted apple slices with sliced onions to go with pork or ham entrees. She modestly called them "baked apples". I called them "Yum!" (And cream would have been a lovely addition.)
We haven't gotten much rain up here at all either. I've seen both crocus and daffodils starting to come up (to give you a sense of how not cold it's been). While the sunshine is helping with getting through winter, sure is one strange weather pattern we're having...
That conglomeration looks lovely... a little thyme or sage and some black pepper, mmm. Something yummy to eat on the couch under a blanket!
Kudzu: It pleases me to evoke a memory for you. Yes, this was a comforting, slightly challenging mouthful.
Little Pots: I have left behind the use of herbs lately. I know it's a loss. They are good for you as well as tasty. Good luck on that crazy weather. I see we are due for rain before too long.
I love to roast pans of "white" vegetables with fruit. Yams, onions, turnips and rutabagas with apples or pears. Drizzle with olive oil, salt, pepper and lemon zest. Yummy!
Nancy: Wow! That goes in the permanent, mental recipe file. Thanks for the encouragement.
Lemon and/or orange zest add a wonderful touch of bright and tangy taste to almost any roasted vegetable. I have also roasted squash and/or sweet potatoes/yams with cinnamon and ginger and chili peppers together - delicious. It's kind of California Asian by way of Mexico inspiration.
I predict the skies will open this week and deprive the water district of its rate increase.Meanwhile I'm liking this dish. Good food to eat in a rain storm.
Greg: It was so easy to make, and from Nancy's comments, you can see all the flavoring possibilities. (We've already had a version of it a second time at our house. Heavy rotation.)
Bring it on.
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