Before it snowed

gluten free roasted root vegetable recipe

gluten free roasted root vegetable recipe

gluten free roasted root vegetable recipe

Roasted Root Vegetables Recipe

I took these pictures right before it snowed.

Yes.

Not only a little touch of snow.

But enough to cover hills and gardens and roofs and roads and make us imagine we were in the depth of winter. Enough to damage trees and deprive a lot of households from power. It came quickly. Unexpected.

When we woke up on Sunday night and opened the curtains of our bedroom, Lulu took a peek outside and exclaimed:

Wow, maman, regarde la neige !

Everything outside was painted white: trees, garden, roof of neighboring houses, Lulu’s bike and sandbox. It felt quiet and peaceful. Without a sound. Without a soul outside beside the adventurous squirrel hopping on to a fallen branch.

As if nothing had happened.

It was beautiful.

But I felt for the farmers, thinking that this was obviously going to affect them in a bad way.

On Friday, I went to the farmer’s market downtown. I am thankful now that I did. I wish I had bought even more to support the farmers. To tell them how precious what they do is. I will miss them during the winter.

I was so pleased to still find a wide selection of scrumptious-looking root vegetables. They were more colorful and beautiful the ones than the others. I knew that I would rub them simply with garlic and thyme, adding perhaps coriander or cumin. Then, I’d roast them, so that my vegetable dish would reveal the taste of each vegetable while offering a patchwork of cheerful colors.

Boston farmer market New England tartine gourmande

I left the market with my basket filled with radishes of different types, turnips and carrots of various colors, red and yellow and pink baby beets, celeriac and apples, fresh ginger and garlic.

They looked so pretty together in my basket that they made me feel giddy.

I used half of them in a roasted vegetable dish I cooked and served to accompany our lunch with friends on Sunday. And with the apples, I prepared Apple verrines–a recipe from my cookbook–which was the dessert that sealed our meal.

apple verrine French gluten free tartine gourmande cookbook

apple verrine French gluten free tartine gourmande cookbook

Apple Verrine Recipe

We laughed a lot. Lulu dressed up like a butterfly. She was beaming. She kept talking about the ladybug girl outfit she was going to wear to school.

We almost forgot about the snow.

But when everyone had left and the kitchen was cleaned, Lulu and I walked to the park and ran in the snow. Despite the sun, the park was almost empty. She was disappointed that she could not use the slide. But instead, we enjoyed looking at the footprints our boots left in the snow.

Aujourd’hui, c’est un jour particulier,” (Today is an exceptional day) I told her as we walked back, holding hands. “La neige est arrivée tôt,” (The snow came early) I went on.

Aujourd’hui, c’est un jour particulier,” she repeated while, once again, looking down at the footprints her boots were making in the snow.

Roasted Root Vegetables with Coriander and Lemon Thyme Recipe


(For 4 people)

You need:

  • 8 small carrots (purple, white, orange), peeled and cut lengthwise (or quartered depending on size)
  • 8 baby beets (red, pink, yellow), peeled and cut in halves (or quartered depending on size)
  • 8 radishes, long and round, cut lengthwise
  • 4 turnips, quartered
  • 3 garlic cloves, peeled and crushed
  • 1 inch ginger root, peeled and finely chopped (optional)
  • 1 teaspoon ground coriander
  • 5 twigs of lemon thyme, finely chopped
  • Sea salt and pepper
  • Olive oil


Steps:

  • Preheat the oven to 375 F. Have a baking dish or a baking sheet covered with parchment paper ready.
  • In a large bowl, toss the vegetables with the garlic, coriander, lemon thyme and ginger (if using). Season with salt and pepper.
  • Drizzle the vegetables with olive oil to coat–I like to toss them using my hands.
  • Transfer the vegetables to the dish or baking sheet and bake for 35 minutes, or until they are fork tender. Serve them to accompany a meat or fish, with a cooked grain like rice, millet or quinoa.
  • Of course, any carrots, beets or radishes will do.

Le coin français
Légumes racines rôtis au four et parfumés à la coriandre et au thym citron


(Pour 4 personnes)

Ingrédients :

  • 8 petites carottes (mauves, blanches, oranges), pelées et coupées en 2 dans la longueur , ou en 4, selon grosseur
  • 8 petites betteraves (rouges, jaunes, roses), pelées et coupées en 2 ou en 4 (selon grosseur)
  • 8 radis, longs et ronds, coupés dans la longueur
  • 4 navets, coupés en 4
  • 3 gousses d’aïl, pelées et émincées
  • 2 cm de racine de gingembre, pelé et haché finement (optionnel)
  • 1 càc de coriandre en poudre
  • 5 brins de thym citron hachés finement
  • Sel de mer et poivre
  • Huile d’olive


Etapes :

  • Préchauffez le four à 190 C et préparez un plat à gratin, ou une plaque de cuisson recouverte de papier sulfurisé.
  • Dans une jatte, mélangez les légumes avec l’aïl, la coriandre en poudre et le thyme citron (et du gingembre, si vous en utilisez). Salez et poivrez.
  • Arrosez les légumes d’un filet d’huile d’olive. Remuez les leegumes avec les mains ou une cuiller en bois et ajoutez assez d’huile pour qu’ils soient tous enrobés.
  • Mettez les légumes dans le plat ou sur la plaque de cuisson, et enfournez pendant environ 35 minutes, ou jusqu’à ce que les légumes soient tendres. Servez pour accompagner une viande, un poisson, et une céréale comme du riz, du millet ou du quinoa.
  • Bien sûr, tout type de carottes, betteraves et radis feront l’affaire.

64 comments

  1. It’s just unfair that you guys had such freak winter weather while we had 75F temperatures in California! Wish there was a way we could have bottled up some sun and heat to send some to the East Coast. Glad that you guys weren’t too badly affected by the storm. Those root vegetables are so pretty, and I do think that they’re meant to be roasted. They taste so good! (PS: Got your book in the mail last week – am thoroughly enjoying every page!)

  2. So early for the snow…

    I love the picture of the vegetables, they’re so colorful!!! And the apple verrines, I will be making them tomorrow :-)))

  3. Beautiful capture of fall before we had our taste of winter…but fall feels back again today. Not ready for full on winter yet.

    On a side note, where did you get Lulu’s coat? I love it and am expecting a little girl in Jan. I always love Lulu’s bright cheerful clothing.

    Sarah

  4. il faut avouer que ces couleurs automnales avec la neige… c’est particulier, en effet! Très joli mais c’est aussi bien désolant de voir tous ces arbres par terre. Ici, les enfants n’ont pas le droit d’aller “trick or treating” mais sont bien contents de ne pas avoir école! :)

  5. Beautiful pictures! I love all the bright colors.
    It snowed near me too.. 18 inches!! Unbelievable.

  6. The vegetables do look delicious. And… here we are down here in TX with the windows finally opened and getting some relief from our humidity. We’re going on a college road trip soon to MA and I’m not too sure how to pack!

  7. I hope Lulu enjoyed being a butterfly. My 4 year old and I just got back from trick or treating. She was a Princess (4th year in a row, her request )

    Gorgeous photography, as usual…felt compelled to click off my ‘Reader and say so today :)

  8. The root vegetables are like little jewels- so pretty! I was a bit sad to see such an abrupt end to the fall season. It was as if she was cut off mid-sentence. On the bright side, maybe this will be a good year for the cabbages, Brussels sprouts, kales and other vegetables that seem to like a bit of snow on their shoulders in the garden.

  9. oh, your photos always transport me to your part of the world, which looks and sounds to be a lot colder than ours here in Melbourne, Australia! I therefore understand the roasted rood vegetables, always so warming and your apple dessert, yum!!!

  10. I love your colorful photos!! Everything looks so tasty and yummy… And also love your daughters clothes… it’s beautiful!!

  11. Georgeous photography!!! And amazing props! I love these polka dot spoons!!!! Where did you buy them? They are adorable!

  12. What a delightful story to read as I set up for the work day. It sounds as if your daughter herself is exceptional to say such things! Gorgeous pops of color here as well. I might have to bookmark this post to keep for days when I need a pick-me-up! Definitely the recipes as well…

    Cheers,

    *Heather*

  13. Incredible photography. The first one must be one of the most impressive food photographs I’ve ever seen.

  14. I’m mesmerized by the colour of the root vegetables and so sorry for your early autumn, it seemed like just the other day you were coming out of hibernation for spring. What is the dark blackish root in the shot taken on the chopping board. Oh and are those yellow carrots? Beautiful, I’ve never seen them before.

  15. beautiful. yes before it snowed! how i love a simple dish of root vegetables-looks so pretty!

  16. The vividness of the colors of the vegetables is fantastic. It makes me want to grab a radish, put a little butter and salt on it and crunch! Next post pictures of the snow?

  17. Your fall photographs are inspiring… we had such a view a few weeks ago and now all the leaves are gone… Can’t wait for snow to “gussy up” our world here in Canada. Thanks for the autumn veggie recipe:)

  18. Snow! Such a lovely thing, but some of us just wish it could wait. When it’s dark and dreery on a winters day, that’s what the snow for, to make it lighter. I loved your post and I am eager to try both recipes when I go back to the summer weather of New England in June. Can’t wait! Say “Bonjour!” to Lulu!

  19. I am always enjoying your pictures. They are amazing. I hope everything is ok after this sudden snowfall. Your blog is lovely.

  20. The vegetables are so pretty, they reflect springtime more than fall, even though they are fall veggies. Hard to believe the snow you got. I can’t wait to see those pictures.

  21. Pennsylvania got more snow than we expected, and usually it’s the other way around! Crazy!

    I love the photos of your farmer’s market goodies. I’ve always been bad at the whole fruits and veggies thing. I’m getting better, but still got a ways to go before I can claim I eat healthily. Your blog inspires me so much! Thank you :D

  22. Beautifull veggies! Makes me want to go to the farmers market right now. Unfortunately not possible because I’m working. But I’ll go on Saturday!

  23. Hi Beatrice,
    You’ve been an inspiration to me from the preparation of your beautiful, yummy dishes and baked goodies to your photography. I love it, love it and love it!!…
    I’m Turkish and over there we say “good health and blessing to your hands”.
    Thank you ;D

  24. Really very nice!!! It seems spring… (mon anglais est horrible, je peux te laisser un commentaire en français la prochaine fois?)

  25. Oh the colors! They uplift the heart… and the apples and root vegetables will do their duty through winter, won’t they? To nourish body and soul.

    Lovely post, inspiring photos and recipe. As always!

    Melissa

  26. Thanks so much everyone. Merci. I hope we can still have more weeks when these precious and delicious vegetables are available! I will surely miss them. But then, there’s always something else to find and love.

  27. will your cookbook be available on ibooks or kindle? I would love it but I don’t have any more room on my cookbook shelf!

  28. j’adore cette verrine aux pommes, elle a l’air délicieuse ! merci pour la recette et bravo pour les photos toujours aussi gaies et colorées :-)

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  30. will you be posting the potato, celeriac, butternut squash and apple gratin recipe? i’ve searched for it but cant seem to find it and i am very curious about it- to say the least! please do post it!

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  35. j’avais vu cette recette quand vous l’aviez publié et ces couleurs m’avaient tellement plue qu’elle m’est revenue en tête aujourd’hui, pour recevoir des amis et accompagner mon poulet rôti :-) Comme quoi, cette recette m’avait marquée… et j’ai bien fait! Une merveille, des saveurs et du changement. Merci pour cette recette simple et savoureuse (et saine :-)

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