We’re experimenting from Chrissy Freer’s new book Supergrains: Cook Your Way to Great Health here on Crave. With the help of some Random House employees and some amazing bloggers, we share with you the: Ten Days, Ten Grains Challenge. For 10 days, we’ll feature our experiences using the ten grains from Chrissy Freer’s book! It’s day 2 of our challenge and Pamela Murray, an editor with Knopf Random House has created a vegetable side dish that made us drool when we opened the attachment!
Up until now, the only thing I ever think to do with white chia is put it in my weekend pancakes to make them more righteous. But it’s definitely the season for roasting root vegetables, and I like the colour of the parsnips, beets and carrots together, so I created the Roasted Root Vegetables with Cia Dukkah (found on page 101).
I used golden beets, since that was what I could find at the grocery store. Chrissy Freer suggests making this veg dish the centrepiece of a meal, with a salad and bread as go-alongs, which I’d definitely do. But I decided to serve it as a side dish since I had some leftover walnut/spinach-pesto noodles to eat up. The chia part of the dukkah (Egyptian spice mix, Google tells me) is subtle but provides a good crunch to go with the aromatic seeds and toasted pistachios. This recipe was a really interesting and a pretty easy way to serve humble roasted roots.
Want to talk Supergrains on Twitter? Use the hashtag #10grains10days