In Season: On the side

Two delicious vegetable dishes for the holiday table.

By JAMIE GELLER
April 17, 2014 15:24
3 minute read.
Carrots

Carrots. (photo credit: RUVI LIEDER)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later

Need new ideas for yet another holiday family get-together? Here are two tasty recipes from the Joy of Kosher Internet magazine

CITRUS GLAZED ROASTED CARROTS
Makes 6 servings

Be the first to know - Join our Facebook page.


There’s nothing sweeter than oven-roasted caramelized carrots. The citrus brightens this dish and pairs well with thyme, another favorite and uber-versatile herb that I don’t leave home without. Use small, multicolored baby carrots with the greens on top, and add pearl onions to elevate this simple side to five-star status.

✔ 1 kg. carrots, peeled
✔ 1 large lemon, halved
✔ 1 small orange, halved
✔ 2-3 Tbsp. olive oil
✔ Kosher or sea salt
✔ Fresh cracked black pepper
✔ 4 Tbsp. honey
✔ 1 tsp dried thyme
✔ 1 large orange, juiced
✔ 1 large lemon, juiced

Preheat oven to 220º.

Peel and cut the carrots lengthwise into quarters or sixths according to the size of the carrots.

On a large, lightly greased baking sheet, toss carrots with olive oil, salt and pepper.

JPOST VIDEOS THAT MIGHT INTEREST YOU:


Place the halved lemon and orange cut-side up in the pan as well, and roast for 20 to 25 minutes or until just tender. Keep a careful watch, as cooking time will vary depending on the size of the carrots.

Remove from the oven and toss with honey, thyme and the juice of the remaining large orange and large lemon.

Return to the oven and cook for another 10-15 minutes or until caramelized and lightly charred. Serve warm or at room temperature with roasted citrus halves.

SALAD WITH PASTRAMI CROUTONS AND BALSAMIC REDUCTION

Makes 6 servings

This salad recipe is simple and springy, but you have to follow a few rules. Balsamic vinegar will sweeten when reduced and it will also intensify in flavor, so you want good-quality balsamic – not generic or cheap brands – for your balsamic reduction. Avoid using uncoated copper or aluminum pans, which can alter the flavor of the vinegar. Remember that vinegar can thicken quickly, but you can always add water to bring it back to the desired consistency.

✔ ¼ cup + 3 Tbsp. olive oil, divided
✔ 450 gr. chunk of pastrami, cubed
✔ 1 cup balsamic vinegar
✔ 6 cups spring lettuce mix or favorite salad greens
✔ Kosher salt
✔ Fresh cracked black pepper

Heat ¼ cup of oil in a large sauté pan over medium-high heat. Using tongs and working in batches, fry the pastrami in a single layer until crisp and deep dark red, almost blackened, about 7 to 9 minutes. Drain on paper towels and let cool slightly.

Pour balsamic vinegar into a skillet that has preheated for a couple of minutes over medium-high heat. Bring the vinegar to a boil, then reduce the heat to medium and allow it to simmer, thicken and reduce. Stir or whisk the vinegar occasionally while it simmers to prevent burning.

Remove the pan from the heat when the vinegar has reduced to about 1/3 of a cup and is syrupy. Allow the vinegar to sit a few minutes more; it will continue to thicken.

In a large salad bowl, toss the greens with the remaining 3 Tbsp. of olive oil. Crumble the pastrami into bits by hand or chop with a knife. Top the salad with the pastrami-fry.

Drizzle with balsamic reduction and salt and pepper to taste.

Serve any extra pastrami-fry in a dish on the side so people can add more if desired.

Recipes and photos courtesy of www.joyofkosher.com/magazine

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR