Reprinted from the NYT
INGREDIENTS 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc. 1/4 cup olive oil Salt and black pepper Chopped rosemary, thyme or parsley, plus more for garnish PREPARATION 1.Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a […]
Reprinted from the NYT
- 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
- 1/4 cup olive oil
- Salt and black pepper
- Chopped rosemary, thyme or parsley, plus more for garnish
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
-Half, seed, and peel 1 winter squash–or other winter squash–with a sharp knife (the skin is actually not too hard to peel if your knife is good). Cut squash into 1/4 inch chunks. Similarly, carefully peel and chop 1 celery root into 1/4 chunks. Set aside. -Heat a large pot over medium heat with […]
2 Celery roots, scrubbed with small roots removed 2 tablespoons olive oil 2 table spoons olive oil or butter 2 springs of Thyme 1 teaspoon minced garlic Salt and pepper Pat dry the roots and rub them with olive oil, setting them in a small baking dish and then into the oven. Bake for about […]
Horseradish Mashed Potatoes and Celeriac 1 lb. celeriac, peeled and cut into chunks 1 lb. potatoes (peeled or unpeeled, your choice) cut into chunks 1 bay leaf 4 cloves garlic, peeled ½ cup heavy cream 4 Tb. Butter 2 tsp. horseradish salt and pepper to taste Combine celeriac, potatoes, bay leaf, and garlic with water […]
This is the old world way to enjoy this great vegetable. Vinaigrette 1 tablespoon stone ground or Dijon mustard 2 tablespoons red wine vinegar 1 garlic clove, minced 1 tablespoon red onion, minced Salt and Fresh Pepper 1/3 cup Olive oil 2 tablespoons sour cream Add vinegar, garlic, onion and salt to a bowl and […]