* Exported from MasterCook *
Roasted Vegetables With Parsley Sauce with Anchovy
Recipe By :Chef: Michael Schwartz; His Restaurants: Michael's Genuine Food & Drink (in Miami and Grand Cayman) and Harry's Pizzeria (in Miami)
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound carrots -- peeled and cut into ¼-inch sticks
1/2 pound parsnips -- peeled and cut into ¼-inch sticks
1/2 pound rutabaga -- peeled and cut into ¼-inch sticks
1/4 cup extra-virgin olive oil -- plus 3½ tablespoons extra-virgin olive oil, plus extra as needed
1 teaspoon kosher salt -- plus extra for seasoning
1/2 cup tightly packed flat-leaf parsley leaves
1 1/2 tablespoons capers -- drained and rinsed
1 anchovy fillet -- drained
1 1/2 garlic cloves
Freshly ground black pepper
3 1/2 cups bitter salad greens -- such as arugula, watercress or mizuna
3/4 cup shaved semi-firm aged goat cheese -- such as drunken goat or goat gouda
2 teaspoons lemon juice
1. Heat oven to 500 degrees. In a large mixing bowl, toss vegetables with
2 tablespoons oil and 1 teaspoon salt. Spread vegetables on a baking tray
and roast them, flipping halfway through, until tender and charred in
spots, about 15 minutes.
2. Meanwhile, make the sauce: In a food processor, combine parsley,
capers, anchovy, garlic, ¼ cup oil and a pinch of pepper. Purée until
contents are finely chopped and bright green. The sauce should be wet and
slightly soupy, like a pesto. (Add extra oil to loosen the mixture if
needed.)
3. Transfer roasted vegetables to large mixing bowl and toss with 2
tablespoons parsley sauce. Season to taste with salt and pepper. Reserve
remaining sauce for later use.
4. Toss greens with shaved cheese. Dress with 1½ tablespoons oil, lemon
juice and a pinch of salt. Pile dressed vegetables on top of or alongside
salad and serve.
Serves: 4
Total Time: 30 minutes
For his third Slow Food Fast contribution, Mr. Schwartz shares a recipe
that illustrates his affection for seasonal produce. Though the medley of
root vegetables gives the dish heft, the parsley sauce is his favorite
element. Resembling a salsa verde, the green, herbal dressing is prepared
with an Italian-inflected combination of capers, parsley, anchovy and
garlic and speaks to Mr. Schwartz's 10-plus years cooking Italian food in
New York and Philadelphia. A cinch to pull together (just blitz it in a
food processor until it's thin enough to dribble off a spoon), the sauce
has become a staple at both the Miami and Grand Cayman locations of
Michael's Genuine Food & Drink. At the former, it is spooned over roasted
local breadfruit or cassava; at the latter, it's a popular brunch
ingredient, topping a dish of slow-roasted pork, grits, pickled onion and
fried egg.
In this arrangement, the condiment's herbal-salty punch adds dimension to
the sweet, charred carrots, parsnips and rutabaga. To infuse the
vegetables with as much flavor as possible, toss them with the sauce while
they are still hot. At his restaurants, Mr. Schwartz likes to roast
vegetables in a wood-burning oven, but at home he just cranks his ordinary
oven up and lets the vegetables blister until they turn tender.
Served over or alongside a simple salad flecked with semi-firm aged goat
cheese, the vegetables, Mr. Schwartz said, make a light main dish or can
be part of a larger holiday spread.
Cuisine:
"Mediterranean"
Source:
"Wall Street Journal"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 285 Calories; 20g Fat (61.0%
calories from fat); 8g Protein; 21g Carbohydrate; 6g Dietary Fiber; 25mg
Cholesterol; 752mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 900048 5684 0
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