Taste of Morocco

Okay, it's spring, and the Farmer's Markets will be in full swing.  I have about 30 recipes divided between the four seasons, which will eventually expand into a 200+ page cookbook and farmer's market/local food directory.  This week, my family and I tried our very red hands at dyeing blown-out eggs with beets, curry powder, carrot juice, blueberries, etc.  The beets make a fuschia/hot pink.

Also in the "hot" category are these Moroccan-inspired root vegetables, or "Red Red Roots".  They are cooked down into a sweet and spicy syrupy glaze that will keep you wanting more.  Adjust cayenne to taste (or omit altogether for sensitive palettes).  I've gotten many raves so far.  Tell me how this recipe works for you.

Gluten-Free/Vegetarian Option

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Red Red Roots

Taste of Morocco

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4 organic beets, peeled and sliced into 1/4” rounds

4 organic carrots, peeled and sliced into 1/4” rounds

1 organic turnip, peeled, sliced, and cut into like-size pieces

1 tbs. butter

1 cup chicken or vegetable broth

1/2 cup brown sugar

1/2-3/4 tsp. cayenne pepper

1/4 cup red wine

Melt butter in cast iron or sauce pan over med-high heat.  Add vegetables, coating with melted butter and letting beets “bleed” over and turn the dish red.  Add broth, sugar, and cayenne pepper.  Simmer until vegetables start to soften, about 10 minutes, stirring occasionally to allow sugar to glaze.  Continue cooking, adding more broth or water to prevent sticking, but end result should be a thick syrup.  Deglaze pan with wine and cook five more minutes.  Serve immediately.