Southwest The Magazine - October 2014 - (Page 33)

Eat Drink Sleep E AT I N S AC R A M E N T O, C A Braised Roots pleasant on the mouth-and farmers like growing them because it's good for their soil. They're so tender that you can just wash them, keep the greens on, and give them a quick braise. Since it's fall, I add some apple cider vinegar and maple syrup too." WHO Oliver Ridgeway, executive chef WHERE Grange WEB STYLING BY ROBIN FINLAY "Sacramento is an agricultural hub, and chefs are starting to take note. There's a lot of creativity coming in, and a lot of camaraderie. At Grange, we're all about locality and sustainability. Living in this bountiful area, it's not hard to do, because even in the winter we've got an abundance of local produce. This recipe can be used with root vegetables of any kind, from celery root to radishes. I like to use baby turnips. They're firm and peppery-really 6 2 1 2 1 1 to 8 small root vegetables tablespoons canola oil tablespoon unsalted butter tablespoons maple syrup tablespoon apple cider vinegar tablespoon pecans, toasted and chopped 1. Halve vegetables lengthwise, leaving stems attached. Season with salt and pepper, and cook in oil over medium-high heat for 4 to 5 minutes or until lightly brown, tossing to avoid burning. Add butter, syrup, and vinegar, and cook for 2 to 3 minutes. 2. Transfer to a serving dish. Top with toasted pecans and a pinch of sea salt. PHOTOGRAPHY BY ADAM VOORHES OCTOBER 2014 SOUTHWEST 33

Table of Contents for the Digital Edition of Southwest The Magazine - October 2014

Southwest The Magazine - October 2014
Gary’s Greeting
Saludos de Gary
You Made Our Day
Our Star
Rapid Rewards Freedom Story
From the Editor
Eat Drink Sleep
Wise Guide
Your Adventure In Dallas
Promotional Series: Focus on Franchises
Promotional Series: Focus on Women’s Health
Products and Services
Community Outreach
Flight Service
Rapid Rewards
Terminal Maps
Route Map
The "If" List

Southwest The Magazine - October 2014