A primer to the current traditional food movement, Eat Right: The Complete Guide to Traditional Foods, with 130 Nourishing Recipes and Techniques (Kyle Books, 2017) by Nick Barnard, offers achievable and simple ideas, recipes and advice on how to be fully nourished by traditional foods in a modern world. Today more people want to know where their food comes from and are interested in more traditional methods of cooking, which is at the heart of Barnard’s debate on food production and consumption. The following excerpt is from Chapter 6 “Vegetables and Sides.”
The life-giving energy of the sun in summer is captured within the root vegetables of winter. Eat as many of these vegetables as you can throughout winter and into the lean months of early spring. Vary your repertoire, and serve winter vegetables raw, cooked, or fermented. The truly seasonal weekly winter vegetable drawer may not look exotic, but it will be full of goodness, energy, and nutrients to see you through the cold short days. For variety and a little addictive pungency, make a garlic dipping sauce.
• 2 + 1/4 pounds mixed winter vegetables, such as carrots, parsnips, fennel, pumpkin, squash, rutabaga, celeriac, turnips, small onions, and small beets
• 14 ounces small Yukon gold or other floury potatoes
• 1/4 cup extra virgin olive oil
• A bunch of woody herbs, such as thyme and rosemary
• Sea salt and freshly ground black pepper
For the dipping sauce
• 1/4 cup mayonnaise
• 2/3 cup crème fraîche
• 3 garlic cloves, smashed and minced
1 Preheat the oven to 425 degrees Fahrenheit.
2 Trim, peel, and cut up the vegetables coarsely but keep the smaller vegetables, including the potatoes, whole and the beets unpeeled.
3 Mix all the vegetables in a bowl, pour over the oil and about 1 + 1/2 teaspoons of salt, and mix thoroughly until all are lightly glistening with oil and salt.
4 Transfer the vegetables onto a baking sheet and lay the herbs on top. Roast for about 30 minutes.
To make the dipping sauce, mix the mayonnaise and crème fraîche well together and stir in the garlic. Season to taste.
Remove the herbs before serving, with the sauce on the side.
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Taken from Eat Right by Nick Barnard, published by Kyle Books, photography by Jenny Zarines.