L IFESTYLES /C ULTURE
ROASTED BRUSSELS
SPROUTS, YAMS AND
TURNIPS | PAREVE
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Serves six
Nonstick vegetable spray
1 package of Brussels
sprouts 2 yams or sweet potatoes
2 turnips
Kosher salt to taste
¼ teaspoon garlic powder
3 tablespoons olive oil, or
more if needed
2 tablespoons apple cider
vinegar Preheat your oven to 400
degrees. Coat a 9-inch-by-13-
inch baking pan, such as Pyrex,
with nonstick spray.

Rinse the Brussels sprouts
under cold water. Cut off the
remainders of stems and dis-
card. If the Brussels sprouts are
large, cut them in half. Reserve.

Peel the yams and tur-
nips. Rinse them under cold
water. Cut them into pieces
about the same size as the
Brussels sprouts.

Move the Brussels sprouts,
yams and turnips to the pre-
pared baking pan. Sprinkle
with kosher salt and garlic pow-
der. Drizzle olive oil. Toss the
vegetables so they are coated
with the oil, salt and garlic.

Place in the oven to roast. Turn
every 10-15 minutes. Drizzle
on more olive oil, if needed.

Aft er 55 minutes, drizzle
the apple cider vinegar over
the vegetables and toss to
coat. Roast another 5 min-
utes. Move the mixture into
an attractive bowl and serve
immediately. LITHUANIAN BRAISED
CABBAGE | PAREVE,
DAIRY OR MEAT
Serves four to six
½ head of red cabbage
3 tablespoons vegetable oil
1 large onion, diced
2 garlic cloves, minced
1½ pounds ground beef,
optional 3 potatoes, coarsely diced
Kosher salt to taste
JEWISHEXPONENT.COM Freshly ground pepper to
taste 1 cup beef or vegetable
broth, or more, if needed
2 tablespoons dill, chopped
Optional accompaniment:
sour cream
Cut the cabbage into thin
slices. With your fi ngers, break
them apart into ribbons. Reserve.

Drizzle the oil into a large
pot. Heat over a medium fl ame
until warm. Add the onion and
garlic and sauté until fragrant,
about 1-2 minutes. Add the
ground beef, if using. Sauté
until browned.

Add the cabbage, potatoes,
salt, pepper and your broth
of choice. Stir until combined.

Lower the fl ame to medi-
um-low. Cover the pot and
braise, stirring every few min-
utes. Braise for 35-40 minutes,
or until the potatoes are soft -
ened. Add more broth if the
braising liquid dries up.

Move to an attractive bowl
and sprinkle with dill. Serve
immediately with sour cream,
if using. ●
NAME: PAUL’S RUN - DIRECT; WIDTH: 5.5 IN; DEPTH: 5.5 IN; COLOR:
BLACK PLUS ONE; AD NUMBER: 00080276
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NO winter worries!
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Contact us for more information or to
schedule a personal lunch and tour at
1-877-859-9444 PaulsRun.org/Save
9896 Bustleton Avenue • Philadelphia, PA 19115
JEWISH EXPONENT
FEBRUARY 14, 2019
21