Saturday, January 16, 2010
Trying Something New
At the grocery store today, I picked up a couple parsnips. I've never had them before, but they seemed like a good winter root vegetable to try. Also, everything I've read or heard about them said they taste like carrots, but sweeter. Well, I love carrots, so how bad could they be?
Um...pretty bad. I oven-roasted them along with some sweet potato, but the parsnips weren't sweet. They were actually pretty bitter, although they did, indeed, taste a lot like carrots. Well, I give myself some credit for trying a new vegetable. And maybe if they were prepared in a different way I'd like them. For now, though, I won't be buying anymore any time soon.
I did get a pretty good recipe out of my experiment, though. Here it is, but with the parsnips omitted – the bites I had without the parsnips and with the sweet potatoes were wonderful! (You can see the parsnips in the picture, above. Along with this salad, I had a portobello mushroom cap marinated in olive oil and balsamic vinegar and then baked in the oven at the same time as the parsnips and sweet potatoes. It kinda looks like a steak in the picture.)
Sweet Potato Bulgar Salad
1 lg. sweet potato, peeled and cubed
1/4 cup + 2 tbsp. extra virgin olive oil, separated
1 tsp. black pepper
1 cup quick-cooking bulgar (I used Bob's Red Mill brand)
2 cup water
1 1/2 tbsp. apple cider vinegar
1 tbsp. lemon juice
1/4 tsp. salt
1/2 tsp. garlic powder
Toss the cubed sweet potato with 2 tbsp. olive oil and the black pepper. Spread on a foil-lined baking sheet and bake at 350 degrees for about 20 minutes, or until soft.
While the sweet potato bakes, put the bulgar and water in a saucepan, bring to a boil, then cover and let simmer for 15 minutes.
While the bulgar cooks, make a dressing by wisking together the remaining 1/4 c. olive oil, vinegar, lemon juice, salt and garlic powder.
When the sweet potatoes and bulgar are done and slightly cooled, toss them both together, along with the dressing. Serve warm. Enjoy!