The Art of Eating Through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide by Lauren Wilson

Author:Lauren Wilson [Wilson, Lauren]
Language: eng
Format: epub
ISBN: 9781940363363
Amazon: 1940363365
Publisher: Smart Pop
Published: 2014-10-28T04:00:00+00:00

DON’T SHOOT ROASTED ROOTS

If you ever find yourself faced with a crew of unruly hog-riding raiders blazing into your hood, you could always try to win them over with food from your burgeoning window or rooftop garden. Perhaps when they try this delicious mélange of warm roasted veggies, their cold and ruthless hearts will soften enough to spare your group from their barbaric ways. Or perhaps your impressive food-growing and cooking skills will buy you and your group a one-way ticket to slave labor. That’s the thing with raiders; you just never know.

If planted at the same time, the roots in this recipe will not mature at the same time. Beets and turnips take about 65 days to mature, while carrots generally take 75, rutabagas 90, potatoes (not actually a root but a tuber) about 100, and celeriac up to 160. You can stagger the planting so that they mature at roughly the same time, or if you aren’t having problems with pests, those with shorter growing times can be left in their containers until you want to harvest them.

Bulb onions take about 110 days to grow to maturity, while garlic takes anywhere from 90 to 150, depending on the variety and growing conditions; however, these can be stored for an extended period after harvesting as long as conditions are not too hot or humid. (You might also consider Building a Root Cellar, page 190, for storage—great for survivor settlements or your Long-Haul Bug-Out Location, page 306.)

YIELDS:

2–3 Hungry Survivor servings, 4 Regular Joe servings

REQUIRES:

Chef’s or survival knife and cutting board

1 large mixing bowl

1–2 baking trays

HEAT SOURCE:

Indirect, Hibachi Grill or other Oven Hack (page 44)

TIME:

15 minutes prep

60–75 minutes mostly unattended baking time

INGREDIENTS:

½ lb. red-skinned potatoes, unpeeled, scrubbed, cut into 1” pieces

½ lb. celery root (celeriac), peeled, cut into 1” pieces

½ lb. rutabagas, peeled, cut into 1” pieces

½ lb. carrots, peeled, cut into 1” pieces

½ lb. parsnips, peeled, cut into 1” pieces

2 onions, cut into 1” pieces

2 tbsp. chopped fresh rosemary

½ c. olive, or other, oil

Salt & pepper, to taste

5 whole garlic cloves, peeled

METHOD:

Set up a Hibachi Grill or other Oven Hack for 400°F roasting (see Judging Temperature, page 47). Toss all ingredients save the garlic cloves together in a large mixing bowl, seasoning with salt and pepper to taste.

Spread the veggies out onto a baking tray in a single layer, dividing them between two if the trays are too crowded. Overcrowding the tray will mean the vegetables will steam rather than roast, preventing them from browning. It will also make it difficult to toss them during cooking.

Bake for half an hour. Toss the vegetables and then nestle the garlic into the vegetables.

Bake another 20–30 minutes until the vegetables are nicely browned and tender.

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