October I, 2008
Page AIO
Root Vegetables
F ood
SAFEWAY Ö
A/osf people are fam iliar with common root vegetables
like potatoes onions, garlic, carrots and the like, but
aren't as knowledgeable about the not so glamorous ones,
namely turnips, rutabagas, and parsnips. These “Lowly "
vegetables have recently enjoyed a renaissance o f sorts.
Roasted Root Vegetable Medley
Ingredients
• 8 to 12 slender carrots, peeled and trimmed
• 8 to 12 baby turnips, peeled
• 6 to 8 fingerling potatoes, scrubbed and cut
lengthwise in halves
• 1 or 2 large parsnips, peeled, trimmed, and cut
diagonally into 1-inch-thick slices
• I or 2 medium onions, trimmed, peeled and
halved, each 1/2 cut into quarters
• 1 or 2 large beets, peeled, cut into thick wedges
Ingredients for life.«,
Safeway
R A N C H E R S
S e e a l, ’
s a v in g s oi
• 1 or 2 kohlrabi bulbs, peeled and cut into thick
wedges
• 1 celery root, trimmed and halved, halves cut
crosswise into 1-inch-thick slices
• 1 whole head garlic, separated into cloves,
unpeeled
• 2 or 3 sprigs fresh rosemary, sage, or thyme
• Salt
• Freshly ground black pepper
• Extra-virgin olive oil
co u p o n * i -
y .p e d a l» ,
and m ore
O N LY !
Preperation:
1. Preheat the oven to 400 degrees F.
2. Put all the vegetables and the herb sprigs in
HOUR
a large baking dish. Season well with salt and
black pepper, drizzle generously with olive oil,
and toss them with your hands to coat them
evenly.
3. Put the baking dish in the preheated oven and
cook, stirring the vegetables occasionally, until
they are tender and golden brown, about 45
minutes. Serve the vegetables from their baking
dish or transfer them to a platter to accompany
a roasted main course.
EXTREME
VALUE
eure«, » savi
« M ond *\ i v.
¿ mvc #
CLUB PRICE
Rancher’s Reserve*
Beef New York Strip Steak
Bone-m. Or Bondeas Top SOorri «Bebte
Strtotn Steak Extreme Value Pack.
SAVE up Io $5.00 lb.
Root Vegetable Potpie
Kraft Singles
1 2 « Setectet, vanet»
CM)Pnce U S O «
U H I
SAVE up «o SS M m 2
This is a great vegetarian, lawfat and
healthy version o f potpie. Add chickpeas or
tofu fo r a complete main dish.
im i«
VALUE
Ingredients
• 1 1 / 2 cups vegetable broth
• 3/4 cups frozen green peas, thawed
• 1/2 cup (1/2-inch) cubed peeled baking potato
• 1/2 cup ( 1/2-inch) cubed peeled sweet potato
• 1/2 cup (1/2-inch) cubed peeled celeriac (celery root)
• 1/2 cup ( 1/2-inch-thick) slices carrots
• 1/2 cup chickpeas or cubed tofu (optional)
• I tsp. freshly ground black pepper
• 1/4 cup all-purpose flour, divided
•
Cooking spray
• 3/4 cups fat-free mi lk
• 1/2 sheet frozen puff pastry dough, thawed
• 3 tbsp cup chopped fresh parsley
• 1/2 cup diced onions or (5-ounce) package
• 2 tbsp. chopped fresh thyme
frozen pearl onions
• 1 1/2 tsp. salt
Safeway Boneless Skinless
Chicken Breasts or Thighs
Fresh Assorted
Pork Loin Chops
Suite A fresh
SUE 1910
Bom-In. trireme Value Back.
SAVE op to 120 k
sine
Pineapple
Cold
SAVE up to 13.00 M
Directions
Jumbo Raw Shrimp
1. Preheat oven to 400°.
2. Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients (through onions,
21 tott-d OrcbooseSeiScatops
Under 10-d.aU0.99k
fraren/biawed
S4VEupk)$2 00*»
or beans is using) to pan; cover, reduce heat, and simmer for 10 minutes or until vegetables are done.
Remove vegetables from broth with a slotted spoon; place in a large bowl.
3. Increase heat to medium. Lightly spoon Hour into dry measuring cups; level with a knife. Place
all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until
well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently.
Stir in vegetable mixture, parsley, thyme, salt, and pepper. Spoon mixture into a baking dish coated
with cooking spray, or individual crock pots or ramekins.
4. Sprinkle remaining 1 tablespoon flouron a work surface; roll dough intoarectangle. Place dough
over chicken mixture, pressing to seal at edges of dish. Cut small slits into dough to allow steam
to escape; coat dough lightly with cooking spray. Place dish on a foil-lined baking sheet. Bake at
400° for 16 minutes or until pastry is browned and filling is bubbly.
Broccoli Crowns or
Cauliflower
SAWuptoBOcfc
Fresh 1-lb. Strawberries
SAVEup«o$3.99on2.
1 free
SATURDAY & SUNDAY QWty,
Root Vegetable Pear And Chestnut Ragout
Ingredients
• 1 Vi pounds celery root, peeled and cut into I-
inch dice
• 1 i/4 pounds turnips, peeled and cut into I-
inch dice
• 4 Bose pears ( 1 '/i pounds) - peeled, cored and
cut into I-inch dice
• 1 1 /4 pounds baby golden beets (2 bunches),
stems trimmed
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• I large shallot, minced
• 1 tablespoon coarsely chopped thyme
• 1 Vt cups chicken stock or low-sodium broth
• 1 cup roasted peeled chestnuts from a jar
(vacuum-packed)
• Sal, and freshly ground pepper
• 3 tablespoons unsalted butter, at room tem­
perature
D'Anjou, Comice
or Bose Pears
Or 4-d. Apple Beare at 04.00 t t
Lucerne« Milk
Kellogg’s
Raisin Bran
20-oz or Froot Loops
12.2-02 Cereal.
Out) Price: $2 50 ea
SAVE up to $4.30 on 2
This ragout is a wonderful mix o f
winter vegetables and fruit and an
excellent accompaniment to a beef
rib roast.
Cottonelle Bath
Tissue or Viva
Paper Towels
12 Bath or 6 Paper Towels
SAVE up to $3.50
Preperation
1. Bring a large pot of salted water to a boil over
high heat.
2. Add the celery nxit and boil until tender,
about 6 minutes.
3. With a slotted spoon, transfer to a large
baking sheet.
4. Add the turnips to the po, and cook until
fender, about 5 minutes.
5. Transfer to the baking sheet.
6. Repeat with the pears, cooking them for 2
minutes, then transfer to the baking sheet.
7. Add the beets to the po, and simmer 15
minutes.
8. Drain the beets and transfer to a large plate.
9. Le, cool slightly, then peel and quarter the
beets.
10. Return the po, to the stove.
11. Add the olive oil, and when it's hot, add the
garlic, shallot and thyme and cook over moder­
ate heat until softened, about 5 minutes.
12. Add the stock and boil over high heat until
reduced to 1 cup, about 5 minutes.
13. Add the celery root, turnips and pears,
cover and cook over moderately high heat,
folding gently a few times with a heat-proof
rubber spatula, until heated through.
14. Add the beets and chestnuts and season
with sal, and pepper. Cover and cook until
heated through, about 3 minutes. Gently stir in
the butter, transfer the* ragout to a bowl and
serve.
M A K E AHEAD: The ragout (without the but­
ter) can be refrigerated overnight.
Reheat gently, then stir in the butter.
—————————n
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