Friday, April 16, 2010

Maple Roasted Lotus Root and Leeks

4" piece of lotus root (about a half of a medium root) sliced into thin rounds
2 small or 1//2 of a large, thick leek (white part only) sliced into thin half-moons
2 garlic cloves, minced
1 tbsp oil
1 tsp shoyu
1 tbsp maple syrup

Preheat the oven to 375 degrees
Place all the vegetables and garlic in a bowl. Add the oil, and toss to coat. Spread the veggies onto a baking sheet.

Roast thevegetables for 12 minutes, then sprinkle with the shoyu and syrup, stir to coat. Return the vegetables to the oven, and roast an addditional 10 minutes. At this point, check to see if the vegetables are tender and becoming golden; if not, return to the oven for 5 to 10 minutes longer. Serve warm.

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