working seasonally can sometimes begin to drag – over the summer i couldn’t stand the sight of yet another tomato, by fall the apples were piled on the prep table, now its the season of root vegetables. (i know, i know – life’s so tough – i have the ‘misery’ of cooking with extremely fresh local vegetables – woe is me)
i find myself searching for new ways to cook them – a few weeks ago, i threw some in with the biscuits and gravy.
– and success!
i liked it so much, i thought i would share the recipe with you all:
3 T butter
6 T flour
5 c cold milk
3 veggies for roasting (carrots, potatoes, parsnips, beets, etc) – equivalent to three cups raw
salt and pepper
-first, peel and chop all the veggies
-toss veggies in olive oil, place in pan, and in 350dergree oven for 45 minutes (or until veggies are cooked enough to put a fork through)
-once veggies are done, melt butter in a saucepan
-add flour to melted butter, stir with whisk until well incorporated (this might get lumpy, don’t fear, just keep whisking)
-this needs to cook, on medium heat, for about five minutes to cook out the raw flour taste – stir occaisonally or constantly (whichever makes you more comfortable) – try not to let it brown
-at this point you want to add the cold milk, slowly, whisking the entire time
-this may get lumpy, too, but again don’t fear, just keep whisking
-whisk on medium heat until it begins to thicken, then add roasted vegetables
-the longer you cook it, the thicker it gets – so cook it until it is the desired consistancy and add salt and pepper to taste
-pour over your favorite hot biscuits and enjoy
our version of these bicuits-n-gravy can be found at our saturday (8am-3pm) and sunday (8am-3pm) brunch. stop by and check it out.