Use any or all root vegetables for this. The important thing is to cut all the pieces about the same size to roast evenly.
INGREDIENTS:
2-3 pounds of root vegetables- Parsnips, Turnips, Rutabagas, Celeriac, Carrots, etc. (You should have enough to fill the pan bottom in a single layer without crowding. I usually toss the whole vegetables into the pan and get an idea this way.) Olive oil-enough to coat the vegetables when cut up 2-3 tablespoons fresh herbs-rosemary, thyme, sage, savory…your choice, -OR- 1 tablespoon dried salt and fresh ground pepper Optional-Garlic cloves
METHOD:
Pre-heat oven to 400°F.
If you wish, rub the bottom of an ovenproof dish with a peeled clove of garlic. Rub well to coat the pan with garlic oil. If you look carefully you can see the oil coating the dish. This will impart garlic flavor without leaving bits of garlic to burn and taste bitter.
Peel and cut enough vegetables to a uniform size to fill the dish with out crowding. Some vegetables cook faster than others. If mixing types, know that parsnips, turnips and celeriac cook faster than potatoes, so cut them a little bigger. Parsnips are high in sugar so watch them for burning, and cook higher in the oven away from the heating element to prevent scorching.
In a large bowl, toss the vegetables with enough oil to coat them. Put into the prepared cooking dish, then sprinkle with salt and pepper to taste. Scatter herbs over the dish.
If you wish, scatter unpeeled cloves of garlic around as well. These will cook to a paste inside the jackets and you can squeeze the contents of the cloves onto bread or use in other preparations.
Cover the dish tightly with aluminum foil or a tight fitting lid and place in the center or upper part of the oven.
Roast for 30 minutes.
After 30 minutes, remove the foil and check that the vegetables are tender enough to be easily pierced with the tip of a knife. If not, re-cover and cook 10 minutes more.
When the vegetables are tender, return to the oven and cook for 15 minutes to brown and crisp the roots. Shake the dish occasionally to turn the roots. When they are evenly cooked, they are ready to serve. After you have cooked a few different roots you will see the differences in the cooking times and will be able to account for them easily enough.
Chef’s Tips and Variations:
Use what ever combinations you like, vary the seasonings as you choose, just remember the basic 30minute/fifteen minute cooking times and things should work out fine every time. You can marinate the roots a little in seasoned oil if you wish, and adding button mushrooms that have been tossed in wine and then oil is a nice addition, too. If you have leftovers, they can be dressed and used as a salad or tossed into a sauté pan the next morning for vegetable home-fries.
Serves: 4
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