Author Notes
With small apples, I like to make a savory side dish, originally developed for a guest allergic to black pepper. I watched her eat a piece and then saw a look of horror come over her face. I reassured her that it did not contain cayenne pepper and she took a few more incredulous bites. Small apples work particularly well because the dish tastes better with lots of apple skin and tart fruit. Serve as a side dish with roast chicken or pork, or stuffed acorn squash. It also adds zip to tofu. I'm not sure if the weight of the ginger is correct--I just use a visual guide of one and one-half times as much ginger as garlic. If you are wary of the spices, go ahead and cut back. This is a hot and spicy dish without pepper. —natasha saje
Ingredients
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3 pounds
apples, with skin
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3 pounds
carrots, scrubbed
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6 tablespoons
olive oil, divided
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3
large cloves of garlic
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3 ounces
peeled ginger (1 1/2x as much as garlic)
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1 tablespoon
ground cumin
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1 tablespoon
ground cinnamon
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1 tablespoon
ground coriander
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1 tablespoon
sea salt
Directions
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Cut equal quantities of scrubbed carrots and tart apples (say three pounds each) into one-inch pieces..
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Toss with olive oil and roast, separately, until just tender, 15-20 minutes. (You can also add onion pieces.)
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Meanwhile, in a food processor, mince-pulse three cloves of garlic with 1½ times as much peeled and chunked gingerroot.
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Dump the garlic and ginger into a bowl and mix in 1 tbs. each ground cumin, coriander, cinnamon, and sea salt.
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Mix spice together with the carrots and apples and then roast for another 5-10 minutes, until fragrant and golden.
Natasha Sajé is the author of three books of poems, including Vivarium (Tupelo, 2014), and a book of poetry criticism, Windows and Doors: A Poet Reads Literary Theory (Michigan, 2014). Sajé is a professor of English at Westminster College in Salt Lake City, and a member of poetry faculty at the Vermont College of Fine Arts M.F.A. in Writing Program.
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