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What you need to know for 11/19/2017

From the SCCC Kitchen: Cardamom flavor baked into beets and carrots

From the SCCC Kitchen: Cardamom flavor baked into beets and carrots

In our "From the SCCC Kitchen" feature, adjunct professor Jackie Baldwin offers the second of four s

“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. Today, adjunct professor Jackie Baldwin offers the second of four summer side orders, Cardamom Roasted Beets and Carrots.

Jackie Baldwin is playing matchmaker today: She’s introducing beets to carrots, and sending them on a date inside a nice, cozy oven.

Baldwin’s plan also includes Indian spice cardamom, olive oil and salt and white pepper. She expects food lovers will quickly become sweet on the dish.

“I love carrots and beets and I love cardamom,” Baldwin said. “The cardamom complements the carrots and beets. You don’t need anything else — just roast them in the oven.”

She said fans of both root vegetables should expect a different taste when baking is finished.

“You have a roasted carrot and beet, which totally changes the flavor of the carrots and beets because you’re roasting it, you’re caramelizing it, bringing out the sugar and it gives it a totally different flavor than if you were to steam the beets and carrots,” she said. “And now you’re roasting them, you’re applying a different cooking method and you’re changing the flavor completely.”

The cardamom flavor will be baked right into the vegetables.

“Every bite, you get a nice little flavor of cardamom,” Baldwin said.

The chef added the finished side dish will make a fine companion for a main dish of roast chicken.

Cardamom Roasted Beets and Carrots

4 medium beets cut into 3⁄4-inch cubes, covered with water

3 tablespoons olive oil

2 teaspoons ground cardamom

4 medium carrots, cut diagonally into 3⁄4-inch-thick slices

Salt and white pepper to taste

Preheat oven to 375 degrees.

Drain beets and toss with half the oil and cardamom. Place on one half of a large baking pan.

Toss carrots with remaining oil and cardamom and place on the other half of the baking sheet.

Bake for about 45 minutes or until fork tender.

NOTE: Peel beets under running water to prevent hand discoloration.

Serves 6.

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