1 yam (garnet)
2 small celeriac
4 small golden beets (didn't add much, prob. replace with others next time)
2 med yellow onions (could actually use more)
Glaze, part 1
4-5 tbsp butter (salted)
5-6 cloves garlic, pressed
1 tbsp fresh ginger, grated
1 tsp cumin seeds (increase this)
1 tsp yellow mustard seeds (increase, possibly)
Glaze, part 2
some leaves of sage that had dried out in the fridge, crushed. Could use dried, rosemary, omit.
1/2 tsp sea salt (in big grains, so this is more like 1/4 tsp regular) NO MORE (was perfectly salted)
1 1/2 cups pomegranite juice
3 tbsp tamarind paste
6 tbsp dark brown sugar
fresh ground black pepper
sprinkle of cayenne pepper
Melt butter for glaze, add rest of part 1 ingredients and sautee until garlic/ginger has browned a bit. Pour in the rest as you take it off the heat, stir, put back into pouring device.
Oven @ 375, grease (used butter) a roasting pan and put vegetables in. Toss in about half the liquid. Covered with foil, baked 20 minutes, removed foil, baked 20 more, added the other half of the liquid, increased heat to 425, stirred a little, and then baked until done, about 20 more minutes.
Broccoli rabe: (blanched, cooled, tossed in some clementine pulp, fresh pressed garlic, kosher salt, fresh ground pepper). The broccoli rabe could have been better, but was ok.
Israeli couscous (tasty, but could use more add-ins -- more nuts, orange zest, etc.)
2 cups couscous
about 3 cups liquid (water + boullion cube + some leftover pomegranite juice + a splash of oj)
1/2 cup slivered almonds
1/2 cup frozen cranberries, cut in half
Splash olive oil
pepper, pinch sea salt (omit salt next time if boullion/broth is salty)
bring everything but couscous to boil, put in couscous, turn down heat and simmer uncovered until liquid absorbed.