Market Report

Hosted by
Brussels Sprouts
Chef CC Consalvo of Clean Plate Meals, is making roast vegetables with an orange balsamic reduction.  Make sure all the vegetables are the same size.  She's using Brussels sprouts.  For the sauce, use orange juice and balsamic vinegar.  Reduce by half and drizzle the sauce over the veggies in the oven.  CC is also making a mash with turnips and baby carrots. 
Roasted Winter Roots with Orange Balsamic Glaze (Clean Plate Meals)

Pre- heat oven to 400 degrees. 

Orange Glaze
2 cups of orange juice
1  cup of balsamic vinegar
2 Tablespoons of agave or honey

In a sauce pan, bring all these ingredients to a boil then turn  the flame to medium. Allow this mixture to reduce by half as it will become thickened. 
While the glaze is reducing, you can prepare your root vegetables.

Any seasonal market roots would work well. Make sure they are all cut into the same size.

In a large bowl I add a pound of chopped carrot and potato to the beets and toss generously with olive oil, salt, cracked pepper and any herb like marjoram or parsley, torn or chopped roughly. After you've given your veggie a quick toss, spread them out on a sheet pan.  

Roast at 400 degrees for 30-35 minutes. then remove the roots and pour your glaze over the them. Put back into the oven for another 10 minutes or even longer if you like crisp edges. 

Carrot and Turnip Mash
Peel the turnip and carrots, equal parts of both or 1 lb each.  bring them to a boil in a medium pot, drain, add salt, pepper and butter and mash together with a fork. 
Black Truffle

David West is bringing California black and white truffles to the market.  He'll have them through Valentine's Day.  
Music Break: Girl From Ipanema Manha De Carna



Evan Kleiman