A few weeks ago, whilst mindlessly scrolling through my Facebook news feed, I came across an intriguing recipe provided by Early Morning Farms, a local farm and fantastic CSA. It was a recipe for Cured Root Vegetables that looked easy enough and sounded delicious. Finding this recipe was a godsend because I had just purchased a bag of mixed root vegetables from Stick and Stone Farm and had absolutely no plan for them. Let the recipe testing commence!!
Not only was this recipe as easy as it looked, the results were phenomenal! The cured roots ended up tasting exactly like what pastrami would taste like it it were made out of vegetables. This would be a great “meaty” tasting option for those vegetarian and vegan friends who are seeking a new alternative to the real thing. They would make an excellent addition to veggie “charcuterie” board along with some breads and spreads and they made an awesome sandwich stuffer! Of course, since I found these roots so akin to pastrami, I had to make a sandwich with some sauerkraut and mustard to confirm my theory! If you have extra root veggies laying around or if you have decided that now is a great time to finally find out what the heck a rutabaga tastes like, then give this recipe a try!
Cured Root Vegetables
Recipe courtesy of Early Morning Farms
- 2 pounds assorted root vegetables, peeled and left whole (I used a mix of beets, turnips, rutabaga, carrots and radishes)
- 1 tablespoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 garlic clove, minced
- 2 tablespoons olive oil
In a bowl, combine the ground black pepper, coriander, smoked paprika, salt and minced garlic. Drizzle each of the vegetables with olive oil and rub it in to form a nice coating. Roll the veggies in the spice mixture until generously covered. Remove the roots to a plate and let cure, uncovered in the fridge for as little as one hour or up to five days. Yup, I left my roots in the fridge for a week! All the better!
Preheat the oven to 350 degrees. Wrap each root individually with aluminum foil and place all into a baking dish. Cook in the oven for one hour, or until tender. Remove and let cool. Unwrap and slice as you please!
For the “Pastrami” Sandwich:
- 2 slices good Rye bread
- 1 tablespoon good mustard (I used grainy mustard but a good brown mustard or Cleveland’s Stadium Mustard would be excellent on this sammy)
- Thinly sliced cured root vegetables
- 1/4 cup sauerkraut
- 1 tablespoon butter, room temp
Slather half of the butter on each slice of bread. Preheat a skillet to medium heat. When hot, place one slice of bread, butter side down into the pan and shmear on the mustard. Next, layer your root vegetables on and top with sauerkraut. Place the other slice of bread, butter side up, on top. When the bottom slice of bread is golden brown and crispy, flip and cook until golden brown and crispy on the other side. Remove from the heat and cover with aluminum foil for 2 minutes to warm the inside of the sandwich through. After two minutes, slice nicely on a bias and enjoy!!!