So I got my wisdom tooth out this morning! I only had one, which is on the rare side. Did you know you can get FIVE? Oh my gosh…I woke up from a long nap this morning and started to cry because it hurt so badly…I don’t think I’d be able to handle more than one! Anyway, Brian took fabulous care of me and I basically just slept all day…so all in all, I survived.
If you’ve ever had any kind of surgery or been put under anesthesia, you know there are some rules. You can’t drink any alcohol the night before, which is a HUGE bummer when you’re nervous and just want a simple glass of wine! You also can’t eat or drink anything for a varying amount of time the night before – I couldn’t eat from midnight on.
Because I always think about food and don’t like being hungry, I knew I needed a nice filling dinner. Heidi Swanson at 101 Cookbooks had just posted this recipe for Autumn Potato Salad, so using that as an inspiration, I came home from class and got roasting!
Fun fact: I had never tried a parsnip before last night. They’re good! Reminded me of a combination of a yucca and a plaintain…weird I know!
Root Veggies and Wild Rice
Inspired by Heidi Swenson of 101 Cookbooks
Heidi’s recipe is a salad, with a dressing, but I opted to just use olive oil
Serves two – I got my mom to share it with me!
– 6 small new potatoes (in pretty colors if you can find them! Purple potatoes are so much fun!), halved or quartered
– 1 parsnip, about the same weight as the potatoes, peeled
– 3 small carrots, peeled
– 1 shallot, peeled and quartered
– a few glugs of olive oil
– sea salt
– 6 scallions (green onions) with most of the greens chopped off
1. Preheat oven to 375 degrees Fahrenheit. Cut parsnip and potatoes into similar sizes that your halved/quartered potatoes are. You want all of the veggies to be about the same size so they cook at about the same time.
2. Throw all veggies except scallions in a bowl and coat with olive oil, add salt, and mix. Transfer to roasting pan or baking sheet. Push scallions around in bowl to coat with the oil and salt that will be left, and add to pan.
3. Place oven and set timer for 40 minutes. The scallions should be nice and crispy after 20 minutes, so keep an eye on those – they will have to come out first, along with any smaller pieces of veggies that might brown quicker.
4. In the meantime, cook your wild rice (or brown rice, or whatever kind you like!). When done, fluff with a splash of olive oil. Try to coordinate the completion of your rice with the completion of your veggies – but if you don’t, that’s what microwaves are for (shh!).
5. Occasionally flip your veggies with a spatula while cooking. They will take from 40-60 minutes to roast; they’re done when they are tender and nicely golden brown. Your house will start to smell delicious after about ten minutes, to patience is tough here.
6. Put rice on big plate, place veggies on top, grab two forks and share! (That’s what Mom and I did, at least 🙂 ).
This was super yummy and did keep me full until my post-surgery Jamba Juice smoothie, which I had to eat with a spoon because you’re not allowed to drink with a straw when you got your wisdom teeth (tooth) out. Bummer.