Recipes: ROASTED PARSNIP AND GRUYÈRE STRUDELS

ROASTED PARSNIP AND GRUYÈRE STRUDELS

Makes 12.

Note: Sweet parsnips and nutty Gruyère are a tasty match -- and one quite different from the phyllo appetizers you may have had before. The crispy phyllo here is made lighter by the use of olive oil; or for a richer dish, simply brush the phyllo sheets with butter. You can also make this as one big pie -- just layer the sheets on a baking pan, then put the filling down the middle and fold the phyllo over.

• 3 lb. parsnips, peeled, quartered and sliced

• 2 large carrots, peeled, quartered and sliced

• 1 c. chopped onion

• 2 tbsp. chopped fresh thyme

• 1/4 c. fresh chopped parsley

• 4 oz. Gruyère cheese, shredded

• 1 tsp. salt

• 1/2 tsp. fresh cracked black pepper

• Olive oil spray

Directions

Preheat oven to 400 degrees. Place the parsnips and carrots in a large roasting pan. Add the onion, thyme and olive oil, and toss. Cover with foil and roast for 20 minutes, stir and re-cover and roast for 20 minutes more, then uncover and roast for an additional 10 to 20 minutes until lightly browned. Let cool.

Mix the parsley and Gruyère with the parsnip mixture, and season with the salt and pepper. Coat a sheet pan with the olive oil spray.

Place the phyllo on the counter, cover with plastic wrap, then cover that with a barely damp towel, making sure the phyllo is not exposed to air. Take a sheet of phyllo, cut it in half across the short side, and then spray it with olive oil. Fold the half-sheet in half, making a tall strip.

Place 1/4 cup of the parsnip mixture on the bottom of the sheet and fold up, flag-style, forming a triangle as you pull the lower left corner up to the right edge, then the lower right corner up to the left, alternating as you go. Place the seam side down on the sheet pan. Repeat with all sheets. Bake uncovered until browned and crisp, about 20 minutes.

Calories176Fat6 gSodium284 mg

Carbohydrates27 gSaturated fat2 gCalcium142 mg

Protein5 gCholesterol10 mgDietary fiber6 g

Diabetic exchanges per serving: 2 bread/starch, 1 fat.

MOROCCAN SQUASH TAGINE WITH GARBANZOS AND COUSCOUS

Note: Tagine refers to the covered cooking vessel in which a dish like this would be prepared, as well as the food itself. If necessary, you can use a heavy covered brazier or Dutch oven. This sweet and hearty version has slow-cooked whole shallots and garlic, prunes and squash chunks bathed in spices, and crunchy almonds.

• 3 tbsp. plus 1/2 tsp. extra-virgin olive oil, divided

• 10 small shallots, peeled

• 8 medium cloves garlic, peeled

• 11/2 lb. (4 c.) winter squash, peeled and sliced

• 12 large pitted prunes, halved

• 2 tbsp. slivered lemon zest, from 1 large lemon

• 1 tbsp. grated fresh ginger

• 1 c. vegetable stock

• 1 (15-oz.-can) garbanzo beans, drained and rinsed

• 1/2 tsp. cinnamon

• 1 pinch saffron, crushed

• Salt

• Cayenne

• 1/2 c. chopped fresh parsley

• 1 c. whole-wheat instant couscous

Directions

In a Dutch oven or other heavy pot with a lid over low heat, heat the 3 tablespoons olive oil and sauté the shallots and garlic. Cook until they are golden and sweet, at least 10 minutes. Add the squash to the pot and continue sautéing, stirring, until the squash browns on the edges.

Add the almonds, prunes, lemon zest and ginger and cook until the almonds start to color. Add the vegetable stock, garbanzo beans, honey, cinnamon and saffron, and cover the pot. Bring to a simmer, cover, and simmer for 10 minutes.

When the vegetables in the tagine are tender when pierced with a paring knife, the soup is done. Season with salt and cayenne and sprinkle in parsley. Serve the tagine over the couscous.

Nutrition information per serving:

Calories360Fat11 gSodium120 mg

Carbohydrates61 gSaturated fat1 gCalcium130 mg

Protein10 gCholesterol0 mgDietary fiber9 g

Diabetic exchanges per serving: 4 bread/starch, 2 fat.

Serves 10.

Note: Two different oils do two different jobs here. Real cold-pressed corn oil tastes buttery, and coconut oil gives the streusel the same texture as real butter would. The crunchy almond topping will have your guests coming back for more.

• 1/2 c. whole-wheat pastry flour

• 1/2 c. whole almonds

• 11/2 tsp. cinnamon

•1/4 c. coconut oil, melted if necessary

• Vegetable oil or spray

• 1 c. unbleached flour

• 1 c. whole wheat pastry flour

• 1 c. dried cane juice

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1 tbsp. lemon zest

• 1/4 c. cold-pressed corn oil

• 1 c. soy or rice milk

• 1/2 tsp. almond extract

• 3 tbsp. lemon juice

• 3 c. chopped Granny Smith apple

Directions

To make the streusel: In a food processor, combine the whole-wheat pastry flour, almonds, cinnamon, brown sugar and liquid coconut oil. Process until the nuts are coarsely chopped and the mixture is well blended. Scrape out into a small bowl and chill.

In a large bowl, combine both the flours, dried cane juice, baking powder, baking soda, salt and lemon zest and mix well.

In a large glass measuring cup, measure the corn oil, add the soy milk, then whisk in the vanilla, almond extract and lemon juice. Stir the wet mixture into the dry until well combined, then fold in the apples. Scrape the mixture into the prepared baking pan and top with the streusel.

Bake until a toothpick, inserted into the center of the cake comes out with no wet batter attached, 45 to 50 minutes. Let cool in the pan for 10 minutes before slicing.

Nutrition information per serving:

Calories370Fat15 gSodium195 mg

Protein6 gCholesterol0 mgDietary fiber5 g