Roasted Thyme Jerusalem Artichoke, Kohlrabi and Butternut Squash

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

"Don’t stress over Holiday meals!“ “Plan ahead!“ How often have you heard these wise comments from people or websites that offer you good advice? If I had a penny for every time I heard this, I would be sitting in Barbados sipping on Mojitos all day long! The fact is many of us do begin to stress as the Holidays near. Every year I am “taken by surprise” that Thanksgiving or Christmas is just around the corner.

One of the main aspects of the Holidays are the meals, which become the center of everyone’s attention. It’s after all where everyone gathers around one table to enjoy a leisurely few hours of discussion and getting re-connected again. Food is the star on such occasions, we’ve all realized that over the years. That explains why we fret over a menu, trying to plan a meticulous meal that will suit everyone’s likings and tastes.

In this respect I am really glad to have had opportunity to train as a hotel management trainee in a big luxury class hotel. I still use several things I learned back then in my current job. Here I am in charge of planning several events and once again—food is the main topic. Over the years I have refined my talent for planning a menu and organizing an event. It works for me at home and the same idea has worked on larger-scaled events too. Therefore, I wanted to share these ideas with you.


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"Don’t stress over Holiday meals!“ “Plan ahead!“ How often have you heard these wise comments from people or websites that offer you good advice? If I had a penny for every time I heard this, I would be sitting in Barbados sipping on Mojitos all day long! The fact is many of us do begin to stress as the Holidays near. Every year I am “taken by surprise” that Thanksgiving or Christmas is just around the corner.

One of the main aspects of the Holidays are the meals, which become the center of everyone’s attention. It’s after all where everyone gathers around one table to enjoy a leisurely few hours of discussion and getting re-connected again. Food is the star on such occasions, we’ve all realized that over the years. That explains why we fret over a menu, trying to plan a meticulous meal that will suit everyone’s likings and tastes.

In this respect I am really glad to have had opportunity to train as a hotel management trainee in a big luxury class hotel. I still use several things I learned back then in my current job. Here I am in charge of planning several events and once again—food is the main topic. Over the years I have refined my talent for planning a menu and organizing an event. It works for me at home and the same idea has worked on larger-scaled events too. Therefore, I wanted to share these ideas with you.

I love the several levels of flavors in this side. The contrasts of the earthy notes of the Jerusalem artichoke and kohlrabi against the sweet, nutty aromas of the butternut squash is purely wonderful. The vegetables are crisp and fresh, the thyme adding a wonderful fragrance. Convenience is the main key with this side as you can roast these vegetables right along with the turkey roulade. The vegetables add a great magnitude to the meal and plays off the flavors of the turkey roulade brilliantly.

Method:

  1. Line a baking sheet with aluminum foil and place in the oven. Pre-heat oven to 230ºC (446°F).
  1. Put each vegetable separately in three individual bowls. Add one tablespoon olive oil in each bowl, some thyme, salt and pepper and toss the vegetables.
  1. First transfer the kohlrabi to the preheated baking tray and roast for 15-20 minutes. Stirring occasionally.
  1. Then spread the squash and Jerusalem artichokes over the kohlrabi and roast until vegetables are tender, approx. 20-30 minutes.
  1. Once ready, take out and toss the vegetables to combine.

Helpful Notes: 

  • Prepare the vegetables a day ahead. Cut each vegetable separately and place, separately in Ziploc bags.
  • You can even prepare the vegetables as far as tossing them individually in the oil, then store in Ziploc bags. Store in refrigerator.
  • If you are roasting the vegetables along with the turkey roulade, pre-heat the baking tray for 15 minutes while the turkey roasts, then roast vegetables on a rack below the turkey roulade.
Sangeeth
I am printing it! useful info...you have triggered questions which few of us would have never even thought of ! once again you have proved that subscribing to your blog is one of the good things I did :)
NOVEMBER 14, 2008 5:47:00 PM GMT+01:00
Anonymous
Hi Meeta, Just wanted to let you know that your site is amazing and super classy! If i need ideas on presentation or just random decorations, I always peek in here..Great work! Priya San Jose, CA
NOVEMBER 14, 2008 9:12:00 PM GMT+01:00
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