Thursday, November 8, 2007

Vegetable Melody: seasonal roasted root vegetables

I had never cooked a parsnip or a turnip before last week. Luckily, my mother-in-law gave me a couple and I researched how to prepare them. I came up with this vegetable melody. It's sweet, filling and goes great with a meat dish. And yes, Mikey ate it.

I found if I chop up and toss parsnips, turnips, sweet potatoes, golden potatoes or any potato, carrots, onions, and garlic with olive oil, salt and pepper, I get a beautiful side dish with a rainbow of flavor.

Here's how I made it:

Preheat oven to 400 degrees.

  1. Chop into bite size squares small enough for a baby to eat and put in a large bowl: 2 parsnips, 1 turnip, 1 sweet potato, 2 golden potatoes, 2 carrots, 1 onion, 2 cloves of garlic.
  2. Coat with olive oil, sprinkle with salt, pepper and herbs (thyme, oregano, tarragon). Toss vegetables.
  3. Put a little water, olive oil, and herbs onto the bottom of the oven-proof casserole dish.
  4. Pour vegetables into the dish, cover and cook for 20 to 30 minutes.
  5. Cook another 10 minutes uncovered so the tops get a little crispy.
  6. (Optional) Mix in a little (raw) butter for creamier melody.

This recipe is so easy. I love finding ways to eat seasonally.


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