root vegetable roast/medley
I got turnips, beets, and parsnips (I think!) in my CSA share this week. I thought I remembered seeing a recipe for a roasted root veggie medley - but I'm not sure. I've also never eaten root veggies before, so what is your best roasted or any other root veg medley recipe suggestion?
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7 Comments:
I make them all the time. You could also add carrots, rutabagas, potatoes or sweet potatoes, hard squash like acorn or butternut. I always have wedges of onions - preferably red onions. It's good to have a large sheet pan so you can have the chunks of vegetables in a single layer. I mix them first with olive oil, s&p, thyme. Tarragon and rosemary are great with them, too. Depending on what else you are roasting, you can cook them from 400 (about an hour), 425 (about 45 min) or 450 (about 30 minutes). Of course, this depends on size - you want them all to cook in about the same amount of time, so sweet potatoes would be larger chunks than squash. If you're not familiar with parsnips, you may be surprised how sweet they get when roasted. Stir at least once. You can squeeze lemon juice over them or balsamic vinegar, make a glaze with marmalade. I like them just plain out of the oven. If in you're the mood for garlic, you can add a little finely minced garlic near the end, so it doesn't burn. I sprinkle freshly minced parsley before serving. Enjoy your bounty!
PerkyMac at 11:57PM on 11/06/08
My roast beet recipe:
Heat the oven to 425.
Scrub the 4-8 beets to get off the dirt and remove the greens. Wrap each beet individually in tin foil. Place on a baking sheet and bake about an hour. Remove from oven and let cool.
Remove the tin foil from each beet and peel it. (You can usually do this using just your fingers--most of the peel will just slip off--but you can gently use a knife to scrape off any pieces that won't easily come off.)
Slice the beets into a bowl in bite-sized pieces.
Separately, mix about 2 tablespoons balsamic vinegar and 2 tablespoons olive oil. (Use less olive oil if the balsamic is on the sweeter side.) Pour over beets and toss until coated. (It helps to do this while the beets are still slightly warm, since I believe they absorb more liquid that way.) You only want the beets to be lightly dressed, so use more or less dressing depending on how many beets you have.
Add 1/2 teaspoon of a course sea salt (you want to taste the grains on each beet) and toss well.
Chop about 1/4 cup of fresh cilantro and add to beet mixture.
Grate about 1/4 cup of Mexican Queso Anejo or Queso Fresco over the salad. Not too much...the beets are what's supposed to shine in this recipe.
Serve cold, at room temperature or slightly warmed.
chgoeditor at 2:20AM on 11/07/08
My personal favorite is a mixture of carrots, parsnips, red onions, and leeks roasted with several cloves of very thinly sliced garlic, a few branches of fresh thyme leaves, olive oil, and salt and pepper. The amounts of veggies are up to you, and I think turnips would be a wonderful addition. The trick is to cut all the veggies except the garlic into thin (~1/4" thick for harder veggies, ~1/2" for onions, leeks, etc.) batons and toss with plenty of olive oil, then roast at 400°F until tender and somewhat caramelized. Great side dish or dinner on its own!
emmab at 10:10AM on 11/07/08
You can also make a nice mash/puree of the turnips and parsnips. I think Martha Stewart makes a puree of carrots and parsnips; she seems to be very fond of parsnips and uses them to make pierogi as well.
LadyMarmalade at 10:19AM on 11/07/08
Are they somewhat interchangable? I have a small amount of three kinds, so would it be a gamble to just use the mix in a recipe that calls for only one?
joyyy at 6:29PM on 11/07/08
Turnips, beets and parsnips are very different. What color are your beets? What is your recipe? I would roast them all together as stated above, but I wouldn't try to simmer them all in the same pot for a mash. Perhaps the turnips and parsnips, but not the beets. Need more info to help.
PerkyMac at 6:45PM on 11/07/08
I made a turnip & parsnip gratin on Saturday. Parsnips have a strong, somewhat pungent smell which not everyone enjoys. It can be mellowed by pairing it with potatoes and/or cream. The three do have very different flavors. I like to eat beets all the time, so I would separate them out for another dish, but they might be tasty all together
For the gratin:
thinly slice root veggies, melt butter in an oven-proof pan (cast iron skillet) over med heat. arrange 1/3 of slices in the pan, sprinkle with salt and spices of your choice, next 1/3 of slices, spice mix, etc. cover and cook, no stirring, for 10 minutes, then pour over the gratin 1/2 c cream. cover and cook, 20 minutes. Meanwhile heat oven to 400, grate some parmesan. Sprinkle parmesan evenly over gratin, bake uncovered 10+ minutes until golden, bubbly, and cream is absorbed.
urbanruralist at 10:03AM on 11/10/08