Truth be told, I've never cooked with a rutabega or a turnip before, but they're easy enough (slightly tougher than potatoes). Ultimately the dish turned out great! The garlic and rosemary really added an aromatic flair, and the gruyere toasts were a nice compliment (I could have eaten many more of these...).
Dinner Last Night
Monday, September 27, 2010
Dinner last night was Root Vegetable Stew with Gruyere Crostinis. This week my CSA box provided me with a handful of plump carrots, and since I've never been a fan of carrots a la carte, I figured I needed to find some vegetables to accompany them. Since using my CSA produce supports my personal goal to eat more seasonally, what better than to add root vegetables - which have just arrived on the veggie scene.
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7 comments
The perfect dinner for fall. Bravo! xoxo
I've just recently started loving root veggies. And every time I eat them I wonder why I wasn't eating them all along!
Ah, that looks amazing, and indeed a perfect warming dinner for this season :)
looks like fall! :D
DEEELISH!! And if the savory option doesn't work out, always try sweet - hello carrot cake :)
xo tash
Everything about this meal screams autumn indulgence. I just ate dinner but my stomach just did a little grumble for some of that. I can't wait to make this myself.
that looks amazing. as soon as it's not 100 degrees here i'll be making it!
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