Root Vegetable Naanwich
Team: Boys & Girls Club Teens
Host School: Boys & Girls Club of Burlington
Age Group: High School
Ingredients
* = local ingredient
Root Vegetables:
12 oz rutabaga*
12 oz golden beets*
12 oz parsnips*
12 oz butternut squash*
6 oz red onion*
6 oz leeks*
1 teaspoon salt
1 teaspoon black pepper
¼ cup sunflower oil
1 tablespoon cumin seeds
1 tablespoon + 1 teaspoon ginger paste
1 tablespoon + 1 teaspoon garlic paste
2 teaspoons cayenne pepper
2 tablespoons coriander powder
1 ½ teaspoon turmeric
2 tablespoons curry powder
2 tablespoons salt
1 cup water
¾ cup yogurt*
Naan:
1 package instant yeast
4 tablespoons milk*
4 tablespoons yogurt*
2 tablespoons sugar
8 cups all purpose flour*
2 eggs*
1 tablespoon salt
8 tablespoons butter* (melted and warm)
Topping:
1 ½ cup yogurt*
30 sprigs cilantro leaves
Preparation Instructions
Root Vegetables:
1. Julienne all vegetables into 2”x1/4” sticks.
2. Heat oil in a sauté pan. Add rutabaga, beet, and parsnip. Sweat for 5 minutes to soften.
3. Add the butternut squash to the pan and continue cooking for 2 minutes.
4. Add leek and red onions. Season with salt and pepper. Cook until onion just starts to soften.
5. Pull off heat and allow to rest.
6. Heat oil in a sauté pan. Add cumin seeds for 10 seconds.
7. Add garlic and ginger paste, then sauté until slightly brown.
8. In a separate bowl, mix the dry spices with the water and the yogurt.
9. Add the spiced yogurt mixture to the pan and stir to incorporate all the ingredients.
10. Add the cooked root vegetables to the yogurt and spices, then sauté until heated through. Add additional water if needed. Hold warm for assembly.
Naan:
1. Stir together yeast, milk, yogurt and sugar in a bowl. Set aside.
2. Combine flour, eggs and salt in a food processor. Turn the machine on and add the yeast mixture through the feed tube.
3. Process for 30 seconds, adding warm water (1 ½ cups) a little at a time until mixture forms a ball and is slightly sticky to the touch. Add more water if needed.
4. Turn dough out onto flour work surface and knead by hand until you form a smooth ball.
5. Put into lightly oiled bowl. Cover with plastic wrap and leave in a warm place for 45 minutes.
6. Place a 10-12” cast iron skillet on a burner and heat to 400-500 degrees.
7. Roll dough over a flour surface into an even snake. Cut into 12 equal pieces and roll into individual balls. Let rest for 10 minutes.
8. Roll balls out with a rolling pin into ovals that are roughly 8 to 10” long and 4 to 5” wide. Brush with melted butter.
9. Slightly stretch the naan and place into hot skillet. Cover and brown (3 minutes max). Flip the naan and brown the other side. Naan will bubble and rise. Cook a total of 6-8 minutes.
10. Hold warm in a towel to keep moist.
Assembling Naanwich:
1. Heat the vegetables
2. Cook the naan bread
3. Place 4 ounces of vegetable/spice mixture onto half of each piece of naan (allowing room for the naan to fold over.
4. Spoon 1 ounce yogurt over vegetables and place 3 cilantro sprigs on top.
5. Fold over to fold a sandwich and place on a plate. Place 2-3 cilantro sprigs on and around the finished naanwich.