HTCE 3: Glazed Root Vegetables

It's super important that I leave somewhere in good shape, so that when I return I give myself the chance at being a clean guy!

There was a beet, a turnip, and two blue new potatoes in my larder this morning. I also had some dried sea green (named arame) that's waited a whole semester, as well as an onion, and some bulgur wheat.

First, the intimidating sea green. I soaked the arame for 10 minutes in warm water, then drained it. Meanwhile I sauteed half the onion in sesame oil, then added some sausage (also hanging around, but traveling with!), canned green beans (older than the sea green!), dragunara hot sauce (like sriracha, the thai chili sauce, but an all-natural version found at a-savings), salt and pepper, and simmered for five minutes. Then I added the arame and a half cup of water, a tablespoon of soya sauce, and a teaspoon of seasoned rice vinegar. I simmered this until the water was absorbed, added some more salt and pepper, and removed it from the stove. Really great; I think that the salami/arame combo is as fusion and non-traditional as a Japanese recipe will allow for!

Next, the root vegetables. This was easy and tasted great and healthful. Remove skin and cut into chunks about a pound of fibrous root vegetable: turnip, beet, potato, radish, kohlrabi, NOT sweet potato, squash, baking potato: anything that will easily disintegrate as a result of cooking relatively quickly. Add two tablespoons butter, or some oil, and 1/2 cup stock, white wine, or water. I used water because my supplies are empty! Add a tablespoon lemon juice, or a teaspoon of lemonjuice concentrate, salt and pepper, cover and boil, then reduce to simmer for 15 minutes, then remove top turn up the heat until all the liquid is gone. Awesome last meal in Asheville, now to Charlotte, and home in Detroit, and then back to Asheville before school begins, then --- ?