Roasted Vegetables + Kale Pea Puree

it’s spring, y’all. and though its a season for beautifully colored salads and daring flavors of ice cream in handmade cones, i can’t seem to part with my oven. every day goes the same way, i’m making dinner, apron and all, with the fan on full blast, when i nearly faint opening the oven to take out a batch or two of cookies, enchiladas, or some other baked/roasted thing.  i can’t help it.

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i have been trying to incorporate fresher elements into my diet, in an attempt to embrace this new season. this recipe was born from such a desire and inspiration from a culinary institute i recently toured in new york. the dishes being prepared by the students at ice, the institute of culinary education, were all so aesthetic in simplicity and color, it was amazing.

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so, i challenged myself to embrace those values and attempt to incorporate them into my daily cooking. this is the first dish i’ve prepared with those goals in the forefront of my mind.

it’s simple enough; peas, kale, onion, carrots, and potatoes. pairing this dish with a rice pilaf or crisp bruschetta on a tv tray in pjs would complete the meal quite nicely, don’t you think?

 

serves 4

ingredients:

roasted veggies-

one large bushel of carrots, trimmed and washed

8 potatoes (red, gold, or white variety), washed

2 cloves of garlic, minced

3 tbs olive oil

1/8 tsp paprika

salt and pepper to taste

puree, from vegkitchen

1 medium onion, chopped

10-ounce bag frozen green peas, or the fresh equivalent

2 tbs kale, chopped

1/4 cup almond milk

salt and pepper to taste

method of preparation:

preheat oven to 450*F. line a large baking sheet with parchment paper.

cut thick carrots in half, lengthwise. slice potatoes into 1/4 inch thick circles. alternatively, cut veggies in any desired way.

arrange on baking sheet in a single layer. whisk oil, garlic, paprika, salt, and pepper together in a small bowl. brush over vegetables and bake for 20-30 minutes, until slightly crispy.

meanwhile, steam the chopped onion until tender. stir in frozen peas and allow to cook until peas have defrosted. be sure not to overcook, as they will loose their beautiful green color.

place cooked onions and peas, along with all other puree ingredients in a food processor until at the desired texture, around 3 minutes, stirring as needed. the puree can be thinned by adding vegetable stock or more milk.

arrange all the components; carrots, potatoes, and puree, as aesthetically as possible. or, you know, just pile it on and eat.

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