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Fall Vegetables with
Ancient Grains and Roasted
Garlic-Cider Broth
Nestlé Professional
INGREDIENTS Serves 4
Roasted Garlic-Cider Broth:
2 heads garlic
Salt
Extra-virgin olive oil
4 cups low-sodium vegetable or chicken broth
2 cups fresh apple cider
1⁄4 cup maple syrup
1 teaspoon grated fresh ginger 2 teaspoons pumpkin pie spice
Fall Vegetables with Ancient Grains:
2 tablespoons olive oil
4 ounces wild mushrooms, such as hen of the woods, oys- ter or portobello
12 ounces kale, ribs removed, leaves torn into large pieces
1⁄2 sweet onion, cut into 1⁄2-inch-thick rings, grilled
2 ounces fresh cranberries
1⁄2 cup blanched and quartered Brussels sprouts
8 ounces cooked rye berries
8 ounces cooked freekah, kamut or wheat berries
1⁄4 cup cooked tri-color quinoa
4 ounces cooked amaranth
2 ounces cooked teff
8 baby carrots, peeled and blanched
4 ounces roasted diced butter- nut squash
2 tablespoons sliced green onion
1 teaspoon each coarsely chopped sage, thyme and rosemary
2 ounces cored and diced granny smith apples, sautéed, for garnish
2 leeks, white and light green parts only, sliced into thin matchsticks, fried until crisp, for garnish
Truffled balsamic vinegar, for drizzling
1 tablespoon toasted hemp seeds, for garnish
1 tablespoon toasted chia seeds, for garnish
156 – TASTE OF HOME