Roasted Kale, Sweet Potato and Fennel Salad

September 4, 2008

 

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I' ve been wondering how to make good with kale, sweet potato and fennel lately. Then suddenly it dawned on me that I could put them all together: and why not? So I heated the oven up to a steamy 400 and threw down some olive oil. In a large roasting pan I layered kale leaves, a sliced sweet potato and two sliced fennel bulbs. In an homage to my Chinese doctor, who suggested I eat more spices, I covered the veggies with more olive oil and generous bathes of cumin, paprika and curry, oh my. I let these roast for about 20 minutes before extracting the kale (considerably more delicate than bulb and root vegetables). From there, I baked the fennel bulbs and sweet potato on 200 for about 40 more minutes until they were super soft and the fennel nearly transparent. I mixed these together in a small bowl and dressed with a tad of olive oil and lemon juice. The kale flaked into crumbly pieces and the yam and fennel were soft and sweet. They were perfect just so and have inspired me to do more vegetable roasting—with some good olive oil and spices you really can' t go wrong. These were also great the next day with a cup of miso soup and some ricotta cheese, which tempered the spices.


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