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From our Autumn 2009 newsletter (pdf)
To celebrate the garden harvest, try roasting root vegetables. When the vegetable
sugars caramelize in the roasting process, you will continue to savor your garden
during the fall and winter seasons.
Serves 4-6
3 parsnips, cut into 2-inch chunks
4 baby turnips, quartered
3 carrots, cut into 2-inch chunks
1 pound butternut squash, peeled and cut into 2-inch chunks
1 pound sweet potatoes, peeled and cut into 2-inch chunks
2 garlic cloves, finely chopped
2 tablespoons chopped fresh rosemary*
2 tablespoons chopped fresh thyme*
2 tablespoons chopped fresh sage*
3 tablespoons olive oil
Salt and pepper to taste
2 tablespoons chopped fresh herbs such as parsley,
thyme and mint to garnish*
* If you don’t have fresh herbs, one tablespoon fresh is equivalent to ¼ to ½
teaspoon dried, crumbled or one teaspoon ground herbs.
- Preheat the oven to 425 degrees.
- Arrange vegetables in a single layer in a large roasting pan. Sprinkle with the
garlic and herbs, drizzle with oil, and season well with salt and pepper. Toss
all the ingredients together until they are well mixed and coated with the oil.
(You can let them marinate at this stage to let the flavors be absorbed.)
- Roast the vegetables at the top of the preheated oven for 50-60 minutes,until theyare cooked and nicely brown, turning them half way through the
cooking time.
- Serve with a good handful of fresh herbs sprinkled on top and a final seasoning
of salt and pepper to taste.
Adapted from Vegetarian Bible: Fresh from the Garden by
Nicola Graimes, Fiona Biggs and Lorraine Turner, editors
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