Dutch Oven Root Vegetables and Skillet Cornbread (Grain-Free)

Dutch Oven Root Vegetables

I guess I've been craving root vegetables because they've been accumulating in my kitchen. Tonight I made something so simple and marvelously delicious, I couldn't help but share. Use whatever veggies tickle your fancy. I used a few potatoes (sweet and red), several big carrots, a bunch of beets, a couple bunches of turnips, a couple onions, and a head of garlic (parsnips or celeriac would be lovely additions). Conveniently, I have rosemary and parsley out in the garden. I hope you love this as much as I did!

Ingredients
A variety of root vegetables
At least 2 onions, color of choice
A head of garlic
Extra Virgin Olive Oil
Rosemary (fresh or dry)
Peppercorns, freshly ground
Fresh Parsley
Sea salt

Directions

1. Preheat oven to 375º F. 
2. Wash the root vegetables, cut into pieces (don't bother to peel), and toss into a dutch oven. 
3. Cut the onions into eighths (half, half, and half again), pulling pieces apart a bit, and throw them in with the veggies. 
4. Separate the cloves from a head of garlic (leave them wrapped individually) and add them to the pot. 
5. Season with freshly-ground peppercorns (I use a mix of colors, but black would work), drizzle with olive oil, and mix thoroughly. Sprinkle rosemary on top. 
6. Bake until soft, about 45 minutes. 
7. Serve immediately, topped with fresh parsley and sea salt to taste (and if you're like me, butter).

Skillet "Cornbread"

Along with my sprouted flour fixation and sourdough dabblings, I've also been doing some grain-free baking. This delicious recipe is from the Simple Food {for Winter} eBook by Shannon at Nourishing Days (I've loved everything I've made from it and recommend it highly!) Your mouth might be fooled into thinking you're eating real cornbread, but I have a feeling your body will appreciate the substitutions. (Here's a good post on almond flour if you're interested. I get mine from Azure.)

The actual color was much more orange, as below.

Here's what Shannon says:

"When you don't eat grains you obviously start to miss bread in all of its delicious forms. I have yet to come across a suitable grain-free version of yeast bread, but quick breads are easily done with almond meal, coconut flour, or arrowroot starch. This bread mimics the sweet, crumbly skillet cornbread best eaten slathered with butter. It is also high in protein due to the almond meal, making it a great snack that keeps your blood sugar even."

Ingredients

3 eggs
1 cup squash, carrot, or sweet potato puree (or mash)
2 tablespoons honey
1/4 cup butter
2 cups almond flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine-grained sea salt
enzyme pairing: cultured butter

Directions

1. Preheat oven to 350 degrees and place a 10-inch cast-iron skillet inside.
2. In a medium-sized bowl, beat eggs. Add mashed or pureed vegetables and honey. Beat well with a fork.
3. In a separate medium-sized bowl combine almond flour, baking soda, baking powder, and salt. Whisk together with a fork. Pour wet ingredients into dry and mix until nearly combined.
4. Remove skillet from oven and add the butter, swirling until melted. Pour melted butter over batter and mix until combined. Scrape batter back into skillet with a spatula. Smooth out the top of the batter and place skillet back into the oven.
5. Bake at 350 degrees for approximately 30 minutes or until a knife comes out clean when places in the middle of bread and the edges are golden brown and pull away from the pan.