Details for SOUTHERN ILLINOISAN PROMOTIO - Ad from 2017-11-08
® ® Celebrate the side dish this Thanksgiving ® the sides have it Turkey typically steals the show on Thanksgiving. But this year, we’re celebrat ing the side dishe CIDER-MAPLE ROASTED ROOTS Cider-Maple Roasted Roots VEGGIE ROSE TART armagazine.com/ cider-maple-roasted-roots 1½ 1½ ⅔ 2 2 2 2 pounds slender carrots with tops pounds slender parsnips cup apple cider tablespoons apple cider vinegar tablespoons pure maple syrup tablespoons olive oil teaspoons chopped fresh thyme, plus more for garnish 1 teaspoon cracked black pepper ¼ teaspoon salt ⅛ teaspoon cayenne pepper TAKE NOTE This showstopping Veggie Rose Tart is easier to make than it looks. Just roll up thin slices of gently cooked rainbow carrots and zucchini, then anchor your veggie roses in the cheesy filling. COMING 11.12.17 Veggie Rose Tart armagazine.com/veggie-rose-tart 1 sheet frozen puﬀ pastry, thawed 6 carrots, assorted colors 2 zucchini 1 egg, li lightly h l beaten 1 (15-ounce) container ricotta cheese (1¾ cups) ½ cup cubed fresh mozzarella cheese ¼ cup grated parmesan cheese 1 teaspoon fresh thyme leaves, plus more for garnish 1 pinch nutmeg ½ teaspoon salt 1 tablespoon olive oil 1. Preheat oven to 350°F. Press puﬀ pastry 4. Starting with a short end, roll gently into bottom and sides of a 9-inch round 1 vegetable strip tightly to form a rosebud tart pan; trim oﬀ excess. Line pastry with shape. Roll another strip of the opposite parchment paper, p p , then ﬁll ll with ceramic vegetable around d the h b bud to make a full rose pie weights or dried beans. Bake until lightly shape. Nestle immediately in ﬁlling. Repeat golden, about 20 minutes. with remaining strips, arranging roses in a 2. Meanwhile, slice carrots and zucchini decorative pattern over ﬁlling. [From our lengthwise into very thin (approximatel y kitchen: You’ll likely have some leftover veggie ¹\₈-inch) strips using a mandoline or vegetable strips—perfect for tomorrow’s omelet or a peeler. [From our kitchen: A peeler works on turkey-vegetable soup.] Brush veggie roses carrots, but not so much on zucchini. We used and crust edges with olive oil, then sprinkle an Oxo mandoline set on the second setting, with remaining ¼ teaspoon salt. which yielded a thickness of just under ¹\₈ inch.] 5. Bake until pastry is golden brown and Spread strips on a microwave-safe plate and veggie roses are tender, about 40 minutes. microwave until just soft enough to roll easily, [From our kitchen: The top of the tart may look 1 to 2 minutes. a bit watery when it ﬁrst comes out of the oven, 3. Remove pastry from oven, carefully but don’t worry: That moisture reabsorbs remove parchment and weights, and increase quickly as it stands.] Cool in pan on a wire rack oven temperature to 400°F. Mix together egg, 15 minutes. Garnish with additional thyme. ricotta, mozzarella, parmesan, thyme, PER SERVING: 184 cal; 11.5g fat (5.3g sat); nutmeg, and ¼ teaspoon salt in a bowl. Spoon 10.4g pro; 9.7g carb; 1.3g ﬁber; 314mg sodium; onto crust and smooth out top. 2.7g sugars Sponsored by: [INSERT LOGO HERE] ® ® [INSERT SPONSOR LOGO HERE] Lookfor forthe the Better Better Every Look EveryWeek Week section each (Insert Day of Week) section each Sunday 1. Arrange racks in top and bottom thirds of oven, then preheat to 400°F. Line 2 large rimmed baking pans with foil. Peel and trim carrots and parsnips; slice each in half lengthwise—or quarter lengthwise if larger than 1½ inches in diameter. 2. Whisk together remaining ingredients in a very large bowl. Add carrots and parsnips and toss to coat. (This can be made to this point up to 1 day ahead and chilled, covered.) 3. Divide vegetables and liquid evenly between prepared pans, spreading in a single layer. Roast, stirring twice and rotating pans between top and bottom racks once, until vegetables are tender and browned and liquid has evaporated, about 35 minutes. Garnish with additional fresh thyme. PER SERVING: 161 cal; 4.1g fat (0.5g sat); 2g pro; 31g carb; 6.7g ﬁber; 211mg sodium; 15.1g sugars DELICIOUS DISHES For more food you’ll love, subscribe to Allrecipes® at BHG.com/Mag for $5.99/ 6 issues, or search at Allrecipes.com .