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Sunday, November 10, 2013

College Cooking: Caramelized Apple and Potato Roast (V, GF, No Soy)

Autumn Eats Series

Now this is some fall food! Makes the whole house smell amazing. High carb, low fat. Totally delish.

Serves: 1 | Prep time: 5m - Cook time: 1 hour

1 russet potato

1 large honeycrisp
1/6 purple onion
1 1/2 tbs pure maple syrup
1/4 cup of apple cider
Golden raisins (optional)
1/2 tsp Cumin
1/2 tsp Coriander
Sprinkle of Dukkah
Pinch of Sea Salt*
Pinch of Turmeric
Pinch of Cayenne
Pinch of Garam Masala

* When you're using spices, you don't really need salt, in my opinion. Add a little if you like, but remember you want to keep sodium low. If you're gonna toe the line, try some celtic or pink salt, none of that laboratory salt crap.

Preheat oven to 425F.
Wash (and peel if not organic) the potato and apple. Chop rustically and toss in a glass baking dish. Pour apple cider in (make sure it covers the bottom of the dish; you want to keep everything hydrated, it aids in cooking). Add spices and drizzle with maple syrup. Stir or place in the oven. Let the caramelization begin!
Bake for 1 hour. Add raisins during last 5 minutes, stir.

Feel free to serve with rice if you want more carbs. Enjoy!

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