Root Vegetables Creole
“First you make a roux” is how many Cajun recipes start, and this Creole sauce is no exception. It gets its distinctive taste from a brown roux to which the “holy trinity” (equal parts chopped green bell pepper, onion, and celery) is added before the rest of the ingredients. (Be sure to have all the vegetables chopped and ready before you fire up the stove.) Serve over rice.
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 1 small green bell pepper, finely chopped (1 cup)
- 1 medium onion, finely chopped (1 cup)
- 4 ribs celery, finely chopped (1 cup)
- 1 12-oz. pkg. Soyrizo or vegetarian andouille, sausages halved lengthwise and cut into ½-inch-thick pieces, optional
- 4 large carrots, cut into 1-inch chunks (2 cups)
- 4 small turnips, peeled and cut into 1-inch chunks
- 1 15-oz. can diced tomatoes
- 4 Tbs. no-salt-added tomato paste
- 3 cloves garlic, minced (1 Tbs.)
- 3 bay leaves
- 1 tsp. vegan Worcestershire sauce
- ¼ tsp. cayenne pepper
- 1 Tbs. lemon juice
- ¼ cup chopped parsley, for garnish
1. Stir together oil and flour in large Dutch oven over medium heat. Cook roux 10 to 15 minutes, or until it turns the color of caramel, stirring constantly. Add bell pepper, onion, and celery, and cook 5 to 7 minutes, or until vegetables are soft.
March 2010 p.40
2. Stir in Soyrizo, if using; carrots; and turnips. Stir to coat with onion mixture. Add tomatoes, tomato paste, garlic, bay leaves, Worcestershire sauce, cayenne, and 1 1/2 cups hot water. Season with salt and pepper, if desired. Cover, and reduce heat to medium-low. Simmer 45 minutes, or until vegetables are tender. Remove bay leaves, and stir in lemon juice. Serve over rice, and garnish with parsley.