Traveling abroad is quite phenomenal in many ways.
Many, many ways.
New foods, new people, new culture, new scenery.
I tried some amazing food and wine while traveling in France for the month of October.
It was an experience of a lifetime.
I found myself going through a bit of withdrawal.
Actually, it was more than just a bit.
I missed my kitchen. I missed my food. I missed my spices. I missed my camera.
I missed my creativity.
And my little belly missed it all too.
Now that I’m home, in the words of my dear Vallerina, “[my] tummy is so happy you’re home.”
It is, indeed.
And even though we are in the full swing of fall and winter veggies, I’m still clinging to the last bit of the warm memories brought by farm fresh tomatoes and summer cilantro, and zucchini too.
Thus, we have the best of both worlds…
Winter Vegetable Mash with Fresh and Zingy Zucchini Noodles
1 small sweet potato, peeled and chopped
1 large parsnip, peeled and chopped
1 small winter squash (delicata), peeled and chopped
2 Tbs. Kerrygold butter
2 medium zucchini, spiralized/noodled/or thinly sliced into noodles
1 Tbs. Kerrygold butter
1 cup heirloom cherry tomatoes, halved
sea salt and pepper
zest and juice of 1 lime
1 Tbs. extra virgin olive oil
1/4 tsp. ground ginger
1/4 tsp. red pepper flakes
1/4 tsp. sea salt
1 cup fresh cilantro, chopped
Top with sautéd shrimp.
Cover the chopped root veggies with water in a medium pot and bring to a boil. Simmer until soft, about 30-40 minutes.
Drain and mash with butter and salt.
Meanwhile, create gorgeous and gleaming zucchini noodles with whatever tools you have on hand.
Once fully noodled, heat the zucchini with the butter in a large pan over medium heat. Add salt and pepper and cook until gorgeous and golden, draining any excess water.
Preheat oven to 425 degrees and line a small baking pan with parchment. Liberally salt and pepper the tomatoes and roast until gold and bubbly, about 30 minutes. This can be done with the root veggies are simmering.
Combine the remaining ingredients (lime zest and juice, oil, ginger, red pepper, and salt) to form a vinaigrette.
To serve: smear the veggie mash in generous portions across the plate. Top with the sautéed “noodles” and then a pile of the blistered tomatoes and vinaigrette. Garnish with plenty of cilantro and sautéed shrimp (I did, of course).
It’s all amazing.