So I have a bunch of roasted roots sitting in my fridge, and I wondered if I could use them for lunch. They were roasted dry, something I like to do as part of a lo-cal dinner sometimes--things like taro, rutabega, and purple sweet potatoes (like NZ kumera) have wnough flavor to just be eaten as is. In this case I had some Malanga (not as much like Taro as I had remembered), Cassava, and sweet potatoes. They had been sitting around a few days and were pretty dry (think roast chestnuts sitting out for a week), so I though I would mash them since I could barely chew them and it seemed like a bad idea to try, since I had just gotten a temporary crown.
Well, duh...the masher is making no progress. If I had a regular one in instead of the giant restaurant model I would have broken it. OK, tried the food processor and ended adding 2/3 cup of milk, 1 tsp of olive oil (trying to keep this lo-cal), salt, black pepper and roasted garlic flakes. This stuff was pretty tough, but 1o minutes in the food processor did the trick & I ended up with a sort of hummus, that weighs in at 40 Cal/Tbs and has a nice nutty flavor from the roots. Not sure I will make exactly this version again except as "leftover surprise," but I could really see a taro-rutabaga version being worth making on purpose from scratch!
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