Page 84 - TA Magazine Winter 2022
P. 84
BRUSSELS
SPROUTS,
APPLE AND
SAGE ROASTED
(serves 7) KABOCHA
SQUASH AND
INGREDIENT S
ZUCCHINI
1 Tbsp extra virgin olive oil (serves 7)
SPICED SWEET 2 cups shallots, diced INGREDIENT S
POTATO AND
6 cups brussels sprouts, quartered
22PERFECT (serves 7) 1 Tbsp sage, julienned 2 Tbsp extra virgin olive oil, divided
4 cups green apples, cubed
APPLE
1 (1.5 lb) Kabocha squash
2 garlic cloves, minced
1 tsp salt
1 tsp rosemary, minced
1 Tbsp apple cider vinegar
1 large sweet onion, sliced
INGREDIENT S
5 cups medium zucchinis, diced
1 tsp salt
¼ tsp cumin
1 cup water
1 Tbsp extra virgin olive oil
1 medium sweet onion, diced
¼ tsp coriander
1 tsp salt
PREP AR ATION
¼ tsp smoked paprika
2 garlic cloves, sliced
3 green apples, diced
1. Heat olive oil in a large soup
1 cup water
1-inch fresh ginger, minced
pot over medium high, and
Y ANDERSON WINTER 20 and diced 3. Mix in apples, garlic, and Tbsp olive oil and sprinkle Y ANDERSON WINTER 20
sauté shallots until translucent
1 tsp cinnamon
(about 5 minutes).
¼ tsp nutmeg
1. Preheat oven to 400°F.
2 Tbsp apple cider vinegar
sauté until caramelized (about
2. Wash and cut squash in half.
2 lbs sweet potatoes, peeled
Remove seeds. Drizzle 1
78 PURÉES or grinded 2. Add brussels sprouts and PREP AR ATION 79 22
5 more minutes).
2 cups water
with salt, then place flat side
herbs, sauté until fragrant
(about 2 minutes), and pour
down on a foil-lined baking
in apple cider vinegar and
water.
pierced with a fork (about 45
1. Heat oil in a large soup pot
minutes).
over medium-high heat, then
C PREP AR ATION 4. Reduce heat, cover and sheet and bake until easily C
TRA add onion and salt. Cook simmer until tender (about 20 3. Remove from oven and let TRA
cool until manageable. Scoop
until translucent (about 5
minutes). Taste and season to
NOT YOUR BABY’S FOOD minutes), and add apples taste. Add water if necessary out flesh and discard skin.
and ginger. Cook for 3 to 4
Heat the rest of the olive oil in
to achieve desired consistency.
perfect 2. Add spices and sauté until 4. Add zucchini and sauté
a large soup pot over medium
minutes.
high, then add onion and
aromatic (about 30 seconds).
salt. Sauté until translucent
Pour in vinegar and stir.
(about 5 minutes).
purées 4. Remove from heat and until soft. Mix in cumin,
3. Add sweet potatoes and
water. Bring to a boil. Reduce
coriander, paprika, and garlic,
heat, cover and simmer until
tender (30 to 40 minutes).
sauté until aromatic (about
2 minutes). Pour in squash
purée and water, and mix to
transfer to a food processor in
batches. Pulse until smooth.
Taste and season to taste. Add combine. Simmer covered for
15 minutes to meld flavors.
not your baby’s food water if necessary to achieve 5. Remove from heat and
transfer to a food processor in
desired consistency.
batches. Pulse until smooth.
Taste and season to taste. Add
water if necessary to achieve
desired consistency.
