Sunday, 2 November 2014

In Celebration of Root Vegetables

What's Cooking At The Farmer's Market?

Roasted Roots - for four

One of the sweetest ways to prepare root vegetables is a multitasker's dream. Roasting root vegetables not only frees one up to do other household chores, roasting vegetables allows the natural sugars of the vegetables to caramelize, making the vegetables sweet.  Below are some serving suggestions from Women's Health Magazine.

6 cups chopped carrots, parsnips, and turnips, peeled and cut into 1/2 inch slices
2 tablespoons olive oil
salt and pepper to taste
6 fresh sage leaves
6 fresh thyme sprigs
2 tablespoons flat-leaf parsley

1. Preheat oven to 400 degrees F.
2. In a baking dish, toss vegetables with the oil, a few pinches of salt and pepper and the sage and thyme.  Cover and roast for 20 minutes.
3. Uncover, give the dish a shake to loosen the vegetables and roast uncovered for 15 to 20 minutes more, until tender.  Remove the sage and thyme and add the parsley before serving.

Other serving suggestions?
After roasting parsnips or turnips, mash them up with a little butter or oil, some garlic and a few herbs.  Or cut parsnips or turnips into chunks and use them as the base of shepherd's pie.

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