Roasted Root Vegetables with Rosemary

Roasted Root Vegetables with Rosemary
Bon Appétit | December 2001

Nonstick vegetable oil spray
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celeriac, peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

Roasted Carrots and Parsnips with White Balsamic

Roasted Carrots and Parsnips with White Balsamic
Bon Appétit | November 2010

2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 x 1/2-inch sticks
1 1/2 pounds medium carrots, trimmed, peeled, cut into 3 x 1/2-inch sticks
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
1 teaspoon black pepper

Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD: Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes

Roasted Root Vegetables with Thyme

Roasted Root Vegetables with Thyme
Bon Appétit | December 2001

Nonstick vegetable oil spray
1 pound fingerling potatoes, unpeeled, scrubbed, cut into 1-inch pieces 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh thyme
1/2 cup olive oil
10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occa- sionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room tem- perature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.

Potato, Carrot And Parsnip Soup

Potato, Carrot And Parsnip Soup

1/4 cup butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peel, cut into 1/2-inch pieces (about 2 c.)
4 parsnips, peel, cut into 1/2-inch pieces (about 1 c.)
2 14 1/2 ounce cans (or more) low-salt chicken broth
3 lg carola potatoes, cut into 1/2-inch pieces (about 2 1/2 c.)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups half and half
1/4 cup Sherry

Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. Serve.

Butternut Squash-Parsnip Soup With Thyme

Butternut Squash-Parsnip Soup With Thyme

3 tablespoons butter
1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces
1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half
1/4 cup water
1 onion, halved, thinly sliced
2 t. minced fresh thyme or 3/4 t. dried
4 cups canned low-salt chicken broth
1 cup half and half

Preheat oven to 375°F. Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and 1/4 cup water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.

Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.

Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. Serve.

Mashed Potato, Rutabaga And Parsnip Casserole With Caramelized Onions

Mashed Potato, Rutabaga And Parsnip Casserole With Caramelized Onions

7 cups canned low-salt chicken broth
3 pounds yellow potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temp.
3 large onions, thinly sliced

Butter 13 x 9×2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.

Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)

Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.

Winter Vegetable Pot Pie

Winter Vegetable Pot Pie

Here’s a favorite of mine from Deborah Madison. It’s a lot of work but it’s worth it. A great dish for Sunday dinner. The recipe calls for frozen puff pastry but I usually make a spelt pie crust for it, since we always have those ingredients around, and because Iris is allergic to wheat. I also make it like a pie, with a crust on the bottom and the top. This recipe just calls for a puff pastry lid.

1 sheet frozen puff pastry, thawed
2 cups Bechamel with herbs
1 1/2 lbs. butternut squash, peel and cut into 1-inch cubes
Flour for dredging
2 T. olive oil
2 T. butter
16 shallots or boiling onions, peeled and left whole
1 small celery root (celeriac)
Juice of 1 lemon
3 parsnips, peeled and diced
2 turnips, peeled and cut into wedges
5 carrots, cut into 2-inch lengths
salt and pepper
4 thyme sprigs
1/2 c. cream or milk
1 egg, beaten

If you don’t know how to make the béchamel it’s quite simple. Melt 3 1/2 T. of butter in a saucepan, add 3 1/2 T. of flour and cook it for 2 minutes. Whisk in 2 c. milk and bring almost to a boil while stirring. Reduce heat to low and continue to cook for 25 minutes while stirring occasionally. Add any herbs you like, parsley, thyme, etc.

Choose a 2 quart soufflé or gratin dish (I use a 12″ cast iron frying pan for the rustic feel). Roll out the pastry between 1/8 and 1/4 inch thick and cut it to fit the dish. Refrigerate the pastry until needed.

Toss the squash in flour, letting the excess fall away. Heat the oil and butter in a large skillet and add the squash and shallots. Saute over medium heat until browned and tender, 20 to 30 minutes, stirring occasionally so that they color evenly. Transfer to the baking dish.

Peel the celeriac, dice it into 1-inch cubes, and put them in the bowl with the juice plus water to cover. Parboil the remaining vegetables in salted water until tender but still a little firm. Drain, then parboil the celery root for 1 minute. Combine all the vegetables, season with salt and pepper and transfer the stew to the dish. Tuck in the thyme sprigs. Mix the béchamel and cream and pour it over the vegetables, allowing the sauce to fall between the cracks. Preheat the oven to 425. Remove the pastry from the refrigerator and lay it on top of the vegetables. Brush the top with egg. Bake for 12 minutes, then lower the heat to 350 and continue baking until the crust is golden and puffed and the sauce is bubbling, 15 to 20 minutes more. Let settle for a few minutes and serve.

Roasted Root Vegetables

Roasted Root Vegetables

1 2½ pound butternut squash, peeled, seeded, cut into ½ inch pieces (about 5 cups)
1½ pounds Carola potatoes, unpeeled, cut into ½ inch pieces
1 pound beets, trimmed but not peeled, scrubbed, cut into ½ inch pieces
1 medium-size red onion, cut into ½ inch pieces (about 2 cups)
2 parsnips, peeled, cut into ½ inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil

Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. The key with any roasted root vegetable dish is having all the ingredients about the same size so that they cook evenly. Brussels sprouts and carrots would also be welcome additions to this dish, as well as some freshly chopped parsley.

Roasted Root Vegetables

Roasted Root Vegetables

  • 1 lb. each of any root vegetables you have. This could include; beets, turnips, potatoes, rutabagas, onions, leeks, etc.
  • Several Tablespoons Olive Oil
  • Any herbs you may have handy
  • Salt, pepper

Preheat the oven to 350°. Wash the vegetables well, if using turnips they should be peeled if larger than a racquetball. Rutabagas should always be thickly peeled. Cube the vegetables into ½ inch cubes. Onions could be quartered and leeks cut in half lengthwise and then cut into 1 inch chunks. The key is to make all of the dense vegetables the same size so that they cook evenly. Beets cook the slowest, so if your going to make one thing smaller make it beets. Toss the cubed veggies with the oil in a 9×13 roasting pan. Add herbs, salt and pepper and place in the oven uncovered, stirring occasionally to help them cook evenly. Roast until the beets can be easily pricked with a fork.The serving suggestions for these are endless. A couple of favorites are; hot out of the oven with some blue cheese crumbled and melting on them, added to a pesto based pasta, added to risotto halfway through cooking, or just keep them on hand in the fridge to add to whatever you happen