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Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts

This tasty vegetable side dish adds some nice color to a Thanksgiving dinner or Passover seder meal.The long, moist cooking retains the natural juices from vegetables rather than boiling them away, so the results are nutritious as well as delicious. This recipe is from Vegetarian Times Magazine.

Emile Henry Le Potier 5.4-Quart Roasting Dish


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Combine lemon juice, brown sugar, both gingers and oil with 3 tablespoons water. Stir well to blend, dissolve sugar and moisten crystallized ginger.

Put beets, carrots and shallots in
slow cooker, and pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper.

Cover, and cook on low until vegetables are soft, 6 to 8 hours. To serve, sprinkle with chopped toasted walnuts.

OVEN METHOD: Prepare lemon-ginger mixture as directed. Preheat oven to 375F. Place beets, carrots and shallots in
ovenproof dish; pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper. Cover, mid bake until vegetables are tender, 1 to 1 1/2 hours.
When ready to serve, sprinkle with chopped toasted walnuts.

Ingredients

1/2.c. lemon juice

3 tbsp. light brown sugar

1 1/2 tsp. minced fresh ginger

1 1/2 tsp. crystallized ginger,
crushed

2 Tbs. extra virgin olive oil

1 1/2 lb. beets, trimmed, peeled
and cut into 1/2-inch slices

1/2 lb. carrots, peeled and cut
diagonally into 1/2-inch slices

6 small shallots, peeled and halved

Salt and freshly ground black
pepper to taste

3/4 c. chopped toasted walnuts

Serves 4.

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