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Baby Root Vegetables with Sumac


Sustenance

21 - 11 - 17

Sumac, according to the ORAC scale (a scale developed by scientists to measure antioxidant activity), possesses the most potent antioxidant activity, stronger than cacao, goji and resveratrol — the beneficial part of red wine, so pour yourself another glass!

Cook Time:

15MINS

Serves:

3-4 PEOPLE

Ingredients

Choose a variety of baby root vegetables. We’ve used orange and purple carrots, beetroot, parsnip and turnip. You could also add long beans and baby leeks.

Extra virgin olive oil or butter

Sea salt (to taste)

2-3 pinches sumac

Rub vegetables clean, keeping stems on carrots, beets and turnips. When placing stemmed vegetables in pot, keep stems out of water to avoid them going soft or soggy.

Cook vegetables gently in simmering water for 6-10 minutes. Start with your bigger vegetables then add smaller ones, including greens. The key is to not over cook, you still want the vegetables to have a slight crunch. Not only does this taste better but it also means you are getting all of the nutrients from the plant.

In a saucepan gently melt butter or olive oil. Plate your vegetables, brush with butter/olive oil then drizzle the remaining over the plate. Sprinkle with sumac and sea salt and then serve as is.

Sans Journal

Ingredients

Choose a variety of baby root vegetables. We’ve used orange and purple carrots, beetroot, parsnip and turnip. You could also add long beans and baby leeks.

Extra virgin olive oil or butter

Sea salt (to taste)

2-3 pinches sumac

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