Carrot, Rutabaga, and Mandarin Orange Salad

Grated carrots and rutabaga with an orange white wine vinegar dressing.

2 cups grated carrots

1 cup grated rutabaga

1 cup mandarin oranges, drained and seeds removed

1/2 cup olive oil

2 Tbsp orange juice

2 Tbsp white wine vinegar

2 Tbsp chopped fresh chives (or regular onions)

1 Tbsp chopped fresh parsley

1/4 tsp dry ginger

1/4 tsp dry mustard

Salt and white pepper to taste

Toss the grated carrots, rutabaga and oranges lightly in a large mixing bowl.  Whisk the canola oil, orange juice and white wine vinegar in a separate, smaller mixing bowl.  Add chopped chives and parsley, dry ginger and dry mustard. Sprinkle in salt and white pepper to taste.  Pour over the carrot, rutabaga and orange mixture and toss to coat.  Serve.

Roasted Winter Vegetables

You can vary the veggies, but try to include at least one sweet vegetable (carrot, sweet potato, and parsnip) and one with a stronger flavor (turnip or rutabaga).  The natural sweetness of the veggies and garlic develops with the slow roasting.

6-8 c. winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash (peeled and cut into 1-inch pieces or slices ½-inch thick)

2 Tbsp. oil

1Tbsp. dried or 3 Tbsp. fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 min into the baking time).  Spread in a single layer on greased baking pans.  Roast in a preheated oven at 425 F until tender, 30-45 min, stirring occasionally.  Season with salt and pepper.  Serve with roasted garlic sauce.

Roasted garlic: Remove loose papery layers from outside of a whole garlic bulb but do not peel.  Slice off top of the bulb, exposing the tip of each clove.  Place on a square of aluminum foil and drizzle with 1 Tbsp. olive oil or just season with salt and pepper.  Wrap tightly and bake alongside veggies until tender.

Roasted garlic sauce: Bake one head of garlic as directed.  Squeeze soft roasted cloves into a small bowl, mash with fork, and stir in ¾ c. plain yogurt.  (Try this sauce as a raw veggie dip.)