Tim Donahey
05-19-2008, 08:44 PM
Roasted Root Vegetable Medley
Wolfgang Puck
8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
4 to 6 sweet potatoes or yams, scrubbed and cut lengthwise in halves (originally called for 6 to 8 fingerling potatoes)
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Sea Salt
Freshly ground black pepper
Extra-virgin olive oil
Preheat the oven to 400 degrees F. (I went 450.)
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes (I left them in about an hour.) Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
Well, first off, it's delicious! Makes 10-12 servings, but it's hard to go less than half with many of the ingrediants being only 1 of each vegetable. I made the whole batch, separating each serving into a zip loc baggie and putting them all in a tupperware and into the freezer. I'm not sure how well it will reheat, but hopefully well!
Wasn't sure if everything here was Paleo either... some of these root vegetables I'd never even heard of before.
I'm interested to hear your impressions!
Wolfgang Puck
8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
4 to 6 sweet potatoes or yams, scrubbed and cut lengthwise in halves (originally called for 6 to 8 fingerling potatoes)
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Sea Salt
Freshly ground black pepper
Extra-virgin olive oil
Preheat the oven to 400 degrees F. (I went 450.)
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes (I left them in about an hour.) Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
Well, first off, it's delicious! Makes 10-12 servings, but it's hard to go less than half with many of the ingrediants being only 1 of each vegetable. I made the whole batch, separating each serving into a zip loc baggie and putting them all in a tupperware and into the freezer. I'm not sure how well it will reheat, but hopefully well!
Wasn't sure if everything here was Paleo either... some of these root vegetables I'd never even heard of before.
I'm interested to hear your impressions!