OVEN ROASTED VEGETABLES ON RICE, WITH TURKEY

grilledvegriceturkeyRoasted vegetables on a dish sets the tone for its flavor. When first acquainted with fennel, I thought it more a spice instead of vegetable. Cutting up the 2 fennel that I had for this dish, it reminded me of radishes, and I began to have my doubts; but I reasoned that perhaps the flavor would be tamed enough by roasting and other ingredients. Not only was the flavor more tame, but caramelizing all the vegetables achieved delicious results!  (Makes about 4 servings)

INGREDIENTS

Vegetables

  • 4 tbsp olive oil, more as needed
  • 12 med. carrots, well cleaned and ends removed
  • 2 med. garlic bulbs, peeled into whole pieces
  • 2 med. fennel, washed and drained. Take stalks, and remove leaves, reserving them separately. Slice stalks into 1 inch pieces.  Remove and discard end of bulb, cutting each into quarters. Put stalks and bulbs in bowl and reserve
  • 1/4 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp celery salt (or, a few dashes each)

Rice and Turkey

  • 3 cups cooked Basmati Rice – set aside for later
  • 1 lb ground turkey
  • 1 tsp salt (less if desired), 1/2 tsp Black Ground Pepper, and 1/2 tsp onion powder
  • 2 tbsp olive oil

INSTRUCTIONS

Vegetables

  • Preheat oven to 425 F and place a large non-reactive pan coated with 2 tbsp olive oil for 8 minutes
  • Place carrots, garlic, and fennel except the fennel leaves (reserved,) in a single layer in the preheated pan; coat top of vegetables in 2 tbsp olive oil. Stir as needed, or every 15 mins. until vegetables begin to turn slightly brown, for about 30-45 minutes. Season to taste with salt, pepper, and celery salt
  • Remove from oven and set aside

Turkey

  • Preheat frying pan with 1 tbsp olive oil until hot but not burning, then place ground turkey (or if you prefer, shredded turkey works well also) in hot oil
  • Turn and stir turkey until well browned. Add salt, pepper and onion powder while cooking to taste

Combine

  • On dinner plate, layer thin bed of Basmati rice, and place 3 or 4 roasted carrots lengthwise. Smother with 1/4 of the turkey, then top with roasted fennel, and garlic. Garnish top with fennel leaves, and eat.

Made and photographed by Thomas Gorman- November 2nd, 2016

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