In Good Taste
FALL Mix all ingredients and enjoy.

Variations: Use honey, molasses or agave to sweeten in place of
the syrup. Use plain yogurt, nut, soy or coconut milk instead of
the skim milk. Swap the almonds for another nut, the raisins for
another dried fruit — sour cherries are one of my favorites. Sprin-
kle generously with shredded, unsweetened coconut. Add any fresh
fruit desired such as bananas, pears or berries. Omit the cinnamon
and use nutmeg, cardamom or ground cloves.

GINGER-ROASTED ROOT VEGETABLES Serves four to six
As autumn’s harvest appears in markets across the region, root veggies
take center stage. I am a fan of roasting them; their natural sweetness
emerges, and their velvety texture is just wonderful. Ginger adds a GINGER SNAPS
unique kick of spice without being overly dominant. If you have any left, Makes two to three dozen cookies, depending on size
these are delightful cut up and tossed into a green salad the next day.

These ginger snaps are a family-friendly crowd pleaser. They are
simple, so young children can certainly help make them, and
3 small sweet potatoes, peeled and cut into 1-inch pieces
the relatively mild ginger flavor won’t bother more timid palates.

4-6 parsnips, ends trimmed, cut in 1-inch pieces
Being pareve, they are also easy to serve at any time.

2 tablespoons olive oil
1 tablespoon grated ginger
Salt and pepper to taste
Heat your oven to 400 degrees.

In a large baking dish, toss all the ingredients.

Roast in the oven for about 35 minutes, stirring occasionally,
until the vegetables are soft and beginning to brown. Serve warm
or at room temperature.

¾ cup shortening
1 cup brown sugar
¼ cup molasses
1 egg 2¼ cups sifted flour
2 teaspoons baking soda
½ teaspoon salt
See Ginger, Page 12
Cookies: bhofack2; ginger: fortyforks; root vegetables: Magone/Thinkstock
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JEWISHEXPONENT.COM IN GOOD TASTE
APRIL 12, 2018
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