Cov xim ntawm cov zaub yog qhov kev tshoov siab tom qab no cov zaub xam lav zoo nkauj. Tej zaum koj yuav raug dag rau hauv kev xav cov txiv kab ntxwv zaub ntawm ib sab ntawm cov beets tsaus yog cov hlais golden beets, tab sis lawv yog cov hlais ntawm roasted kabocha squash.
Martha Rose Shulman nthuav tawm cov zaub mov uas muaj zog thiab lub teeb, tag nrho ntawm cov as-ham tab sis tsis txhais tau tias ascetic, lom zem ua noj thiab noj.
2 phaus kabocha los yog butternut squash
1 pawg beets, nrog zaub
2 tablespoons liab wine los yog sherry vinegar
1 teaspoon balsamic vinegar
Ntsev thiab freshly hauv av kua txob
1 me me qej clove, minced los yog muab los ntawm ib tug xovxwm
4 diav ntxiv txiv roj roj
2 tablespoons walnut roj
3 tablespoons tws walnuts (li 1 1/2 ooj)
2 tablespoons tov tws tshiab tshuaj ntsuab, zoo li parsley, mint, tarragon, chives
1. Ci lub beets. Preheat qhov cub kom 425 degrees. Txiav cov zaub ntsuab tawm ntawm beets, tawm li 1/2 nti ntawm cov stems txuas. Tshem cov beets thiab muab tso rau hauv ib lub tais ci los yog qhov cub uas tsis muaj qhov cub. Ntxiv li 1/4 nti dej rau lub tais. Npog kom nruj nrog lub hau los yog ntawv ci, thiab ci 35 mus rau 40 feeb, kom txog thaum lub beets yog kev sib tw. Tshem tawm ntawm tshav kub thiab cia kom txias. Yog tias tsis siv tam sim ntawd, refrigerate nyob rau hauv ib lub tais ntim.
2. Kab lwm lub lauj kaub ci nrog ntawv ci los yog parchment thiab txhuam nrog txiv roj roj. Tev lub squash thiab txiav rau hauv 1/2-nti tuab slices. Tos nrog 2 teaspoons ntawm txiv roj roj thiab ntsev kom saj thiab tso rau ntawm daim ntawv ci. Ci rau 20 mus rau 30 feeb, tig ib nrab ntawm, kom txog thaum maj mam browned thiab sib tw. Koj tuaj yeem ua qhov no tib lub sijhawm uas koj ci cov beets, tab sis ua tib zoo saib yog tias koj xav tau muab daim ntawv ci rau ntawm lub txee qis. Tshem tawm ntawm tshav kub thiab cia kom txias.
3. Lub caij no, nqa ib lub lauj kaub loj ntawm dej kom npau npau thaum koj qia thiab ntxuav cov zaub ntsuab. Ntxiv ntsev rau hauv dej, thiab blanch cov zaub rau 1 feeb los yog kom txog thaum kev sib tw. Hloov cov zaub ntsuab mus rau ib lub tais ntawm dej txias, ces ntws thiab nyem tawm dej. Chop coarsely.
4. Sib tov ua ke vinegars, qej, ntsev, kua txob, cov roj txiv roj ntxiv thiab cov roj walnut. Thaum cov beets txias txaus los lis, luas cov xaus tawm, plam tawm lawv cov tawv nqaij, txiav nyob rau hauv ib nrab, ces hlais mus rau hauv ib nrab-hnub duab. Tos nrog ib nrab ntawm cov zaub xam lav hnav khaub ncaws. Nyob rau hauv ib lub tais nyias, pov lub roasted squash nrog rau qhov seem hnav khaub ncaws.
5. Muab cov zaub ntsuab tso rau ntawm lub platter, tawm hauv qhov chaw nruab nrab. Teem lub beets thiab squash nyob rau hauv alternating kab nyob rau hauv nruab nrab ntawm lub platter. Sprinkle on tshiab tshuaj ntsuab thiab walnuts. Yog xav tau, sprinkle on crumbled feta. Pab.
Tawm: 6 siv.
Kev npaj ua ntej: Roasted beets thiab squash yuav khaws cia rau 4 mus rau 5 hnub nyob rau hauv lub tub yees. Siav beet zaub ntsuab yuav khaws cia li 3 hnub, thiab tuaj yeem rov ua dua. Cov zaub xam lav yuav tuav hauv lub tub yees rau ob peb teev, tab sis nws zoo nkauj tshaj plaws thaum noj tam sim ntawd.
Cov ntaub ntawv noj zaub mov rau ib qho kev pab (6 servings): 248 calorie ntau ntau; 16 g yog '; 2 grams yog '; 6 grams polyunsaturated rog; 8 grams monounsaturated rog; 0 mg ntawm cov roj cholesterol; 26 g ntawm carbohydrates; 6 grams fiber ntau; 88 milligrams sodium (tsis suav nrog ntsev rau saj); 4 grams ntawm cov protein
Martha Rose Shulman yog tus sau ntawm "Qhov Zoo Tshaj Plaws ntawm Cov Ntawv Qhia Txog Kev Noj Qab Haus Huv."
(Lub New York Times)
