EDIBLE ENTERTAINING

EDIBLE ENTERTAINING TOTAL VEGETABLES

When the whole is greater than the sum of the parts

RECIPES AND PHOTOGRAPHY BY JESSICA TUNIS AND AMBER TURPIN

What a delight it is to gather together again, around a feasting table. There is something quite special about serving a vegetable in its entirety that feels especially appropriate this year, a kind of ceremony of wholeness. While the cooking times may be slightly longer when preparing whole vegetables, the end result is impressive and worth the extra time, making these dishes perfect for serving at a holiday party or on some special, autumnal occasion.

Cauliflower or Romanesco with Tahini Sauce

1 large or 3 small heads of cauliflower or romanesco ¼ cup salt Olive oil 1 tablespoon barberries Tahini sauce (recipe below) Sesame seeds

Preheat oven to 425° F. Fill a large stockpot with water. Add the salt and bring to a boil. Lower the cauliflower in head down, boil until just tender to the tip of a knife, 5–10 minutes depending on the size.

Drain the cauliflower into a colander and pat dry. Place heads, right side up, on a parchment-lined baking sheet.

Gently pry open cauliflower florets and drop several barberries between each branch. Pour tahini sauce over the cauliflower and massage it between the florets to coat. Roast for 30–40 minutes until golden brown.

Remove from the oven and spoon a bit more sauce over the top. Sprinkle with sesame seeds and any remaining barberries as garnish. Alternatively, toast whole coriander and cumin seeds and sprinkle them over the top. Serves 4–6.

Tahini Sauce

½ cup tahini ¼ cup olive oil Juice of 1 lime 1 tablespoon smoked paprika 2 teaspoons coconut amino acids 2 teaspoons ras el hanout 1 teaspoon maple syrup 1 teaspoon coriander 3 cloves garlic, minced or finely grated with microplane

Combine all ingredients in a bowl and whisk until smooth.

Note: If sauce curdles due to acid in the lime juice, add ½ teaspoon of water, a few drops at a time, until it becomes smooth again.

Whole Carrots With Green Sauce

1 bunch large carrots ¼ cup olive oil Salt to taste

Preheat oven to 425° F. Rip the tops off the carrots and set aside for a different use (or for the green sauce, if desired). Place the carrots in a medium-sized cast iron or ceramic baking dish. Add the olive oil and salt and mix to coat evenly. Roast for about 40 minutes or until tender and caramelized. Meanwhile, make the green sauce (recipes in EMB Spring 2020 issue).

When carrots are done, remove from the oven and place on a serving platter. Drizzle with the green sauce.

Note: If you are using the carrot tops in the green sauce, blanch them in hot water for 1 minute to tenderize and preserve the green color. Serves 4–6.

Winter Squash Dip

2 small winter squash (butternut, kabocha, acorn or a combination) 1/3 cup olive oil 4 cloves garlic, crushed 1 tablespoon balsamic vinegar 1 teaspoon salt ½ teaspoon smoked paprika 1/3 cup roasted almonds, chopped

Preheat oven to 325° F. Place the whole squash on a parchment-lined, rimmed baking sheet and prick all over with the tip of a paring knife. Set the baking sheet on a rack in the middle of the oven and roast until very tender, about 1½–2 hours. (For quicker cooking, roast at 425° F for 1 hour.) Cut a strip from the very top of the squash and let sit until cool enough to handle.

Scoop the seeds and fibers out of the cooked squash, until only the flesh remains inside the skin. Scoop out the flesh and place in a mixing bowl, leaving a small amount of flesh around the skin wall so it doesn’t collapse.

In a small frying pan, heat the oil over very low heat. Add the garlic and swirl pan until golden brown. Be careful not to overcook; the garlic will burn easily. Remove from heat and add the balsamic vinegar, salt and smoked paprika. Stir well to combine.

Add the oil mix to the mixing bowl with the squash flesh and stir well until it forms a smooth paste. Place this mixture back into the cooked squash. Sprinkle the top with the chopped almonds. Serve with crackers and goat cheese. Serves 4–6.

Contributors Amber Turpin and Jessica Tunis live in the Santa Cruz Mountains and have been friends for a long time. They share a love of food and writing, adventure and good company.