VeraBlue
Head Mistress
For two servings
4 slices butternut squash, 1/2 inch thick
4 slices red beet, 1/2 inch thick
6 slices parsnip, 1/2 inch thick
olive oil
1/2 T lemon zest
1/8 t nutmeg
S&P
Drizzle olive oil on a baking sheet. Place vegetable slices onto sheet. Drizzle with additional oil. Season with zest, nutmeg, and S&P. Cover with foil and bake for 30 minutes.
Serve on lettuce leaf, garnished with crumbled feta and candied chestnuts.
for candied chestnuts - cut an X into fresh chestnuts. Roast 350 for 40 minutes. Put hot chestnuts into a clean dishcloth, wrap around the chestnuts. 10 minutes later you can peel them. Melt 1T butter and 1/4 C brown sugar in small fry pan. Add chestnuts and toss for 3 minutes.
4 slices butternut squash, 1/2 inch thick
4 slices red beet, 1/2 inch thick
6 slices parsnip, 1/2 inch thick
olive oil
1/2 T lemon zest
1/8 t nutmeg
S&P
Drizzle olive oil on a baking sheet. Place vegetable slices onto sheet. Drizzle with additional oil. Season with zest, nutmeg, and S&P. Cover with foil and bake for 30 minutes.
Serve on lettuce leaf, garnished with crumbled feta and candied chestnuts.
for candied chestnuts - cut an X into fresh chestnuts. Roast 350 for 40 minutes. Put hot chestnuts into a clean dishcloth, wrap around the chestnuts. 10 minutes later you can peel them. Melt 1T butter and 1/4 C brown sugar in small fry pan. Add chestnuts and toss for 3 minutes.
