The Rural Voice, 1997-01, Page 39RURAL LIVING
Appetizing ways to serve up winter veggies
Selected by Bonnie Gropp
Appetizing winter vegetables can
add a nice touch to winter
entertaining. Instead of just making
them part of dinner, try
transforming cabbage, carrots,
mushrooms, onions or potatoes into
simple, attractive hors d'oeuvres.
ROASTED VEGETABLES
CRUDITES
12 bite -size pieces potato
2 medium carrots, peeled and cut
into bite -size pieces
1 medium onion, cut into wedges
12 bite -size pieces peeled rutabaga
12 medium mushrooms
2 tbsp (25 mL) rum or 1 tsp (5
mL) rum extract
1 tbsp (15 mL) butter, melted
1 clove garlic, crushed
1/4 tsp (1 mL) ground nutmeg
1/8 tsp (.5 mL) each, salt and
freshly ground pepper
Optional topping:
2/3 cup (150 mL) low-fat plain
yogurt
2 tbsp (25 mL) chopped chives or
green onion tops
1/8 tsp (.5 mL) each, brown sugar,
dry mustard and freshly ground
pepper
On shallow lightly greased baking
pan, arrange potato, carrots, onion,
rutabaga and mushrooms. Combine
rum, melted butter, crushed garlic
and nutmeg. Drizzle over vegetables.
Sprinkle with salt and pepper.
Bake covered in 425°F (220°C)
oven for 20 minutes. Uncover, tum
each piece and bake about 10 minutes
longer until crisp and tender.
Topping:
Stir together yogurt, chives, sugar,
mustard and pepper. Serve warm
vegetables on individual plates. Top
each with spoonful of yogurt -chive
mixture.
BITE -SIZE VEGETABLE
APPETIZER BALLS
2 tsp (10 mL) olive oil
3 cloves minced garlic
1 small onion, finely chopped
1 cup (250 mL) finely chopped
mushrooms
Banish the winter blahs with these pick-me-ups: zesty Fruit and Vegetable
Appetizer Spread, delicious Bite -Size Vegetable Appetizer Balls and crispy
Baked Spring Rolls.
1 cup (250 mL) each finely
chopped carrot and potato
1/2 cup (125 mL) each finely
shredded rutabaga and cabbage
2 cups (500 mL) soft bread
crumbs
2 eggs
2 tbsp (25 mL) chopped parsley
2 tsp (10 mL) herbes de Provence*
1/4tsp(1 mL)eachsaltand
freshly ground pepper
In large nonstick skillet, heat oil
over medium-high heat. Cook garlic
and onion for 5 minutes or until soft.
Add mushrooms; cook for 3 minutes.
In large bowl, combine mushroom
mixture, carrot, potato, rutabaga,
cabbage and bread crumbs. Stir in
eggs, parsley and herbes de Provence,
salt and pepper.
Shape mixture into 30 balls. Place
on lightly greased baking sheet. Bake
in 375°F (190°C) oven for about 15
minutes or until lightly browned.
Serve with Apple Pepper Chutney
Apple Pepper Chutney:
4 apples
1 large onion, finely chopped
1 large sweet red pepper, diced
1/2 cup (125 mL) raisins, coarsely
chopped
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) white vinegar
1/4 tsp (1 mL) each cinnamon,
ginger, mace and salt
Peel and core apples; cut into 1/2
inch (1 cm) pieces and place in large
heavy -bottomed saucepan over
medium heat. Add onion, red pepper,
raisins, sugar, vinegar and cinnamon,
ginger, mace and salt; stir until sugar
is dissolved. Reduce heat to medium -
low; cook, covered and stirring often
for 30 minutes or until apples are
very tender.
Reduce heat to low; cook,
uncovered and stirring frequently for
about 15 to 20 minutes or until
thickened. Spoon into hot sterilized
jars. Store in refrigerator for up to
one month.
*You can replace herbes de
Provence with a combination of 1/2
tsp (2 mL) each basil, fennel,
marjoram, rosemary, sage, summer
savory and thyme. This spice mix is
available in specialty grocery stores
and some supermarkets.
JANUARY 1997 35