The Healthy Hedonist Holidays/Myra Kornfeld 2007

Herbed Black-Eyed Peas with Roasted Vegetables
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
1-1/2 cups black-eyed peas, soaked overnight 6 whole garlic cloves, peeled 2 fresh rosemary sprigs (each about 5 inches long)
6 thyme sprigs salt 1/2 pound rutabaga, peeled and cut into 1/2-inch dice (1-1/2 cups)
1/2 pound parsnips, peeled and cut into 1/2-inch dice (1-1/2 cups) 1/2 pound celery root, peeled and cut into 1/2-inch dice (2 cups) 1/2 pound carrots (4 medium), cut into 1/2-inch dice (2 cups)
2 tablespoons extra virgin olive oil freshly ground black pepper 1 cup finley diced red onion (1 medium)
2 teaspoons fresh lemon juice 1/4 cup chopped parsley



1 Preheat the oven to 400 F. Rinse the peas and place in a medium pot with 6 cups water, the garlic, rosemary, and thyme. Cover, bring to a boil, add 1-1/4 teaspoons salt, then lower to a simmer. Cook, partially covered, about 40 minutes, until the peas are just tender.
2 Meanwhile, toss the rutabaga, parsnips, celery root, and carrots with 1 tablespoon of the oil, 1/2 teaspoon salt, and a sprinkling of black pepper. Spread on a parchemnt-covered baking tray and roast for about 40 minutes, until tender, stirring every 15 minutes.
3 Warm the remaining tablespoon olive oil in a medium skillet. Add the onion and saute over medium heat for 10 minutes, until the onion has colored. Transfer the onion to the peas. Stir in the roasted vegetables and simmer together to marry the flavors for at least 10 minutes. Add a sprinkling of black pepper and the lemon juice. Remove the herb stems (the leaves will have fallen into the beans). Taste and add more salt if needed. Serve hot, sprinkled with parsley.

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