Katherine01/10/12




A sumptuous warm vegetable side dish especially pairing well with roasted meats. Leftovers can be pureed with chicken stock for a thick hearty soup. This recipe is for 8 to 10 servings. This is my family's favorite veggie dish.






  • SERVING/YIELD
    8-10


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Ha'adama


  • RECIPE
    #8677





















  • Katherine











INGREDIENTS













  • 4 Turnips










  • 1 Rutabaga










  • 8 Carrots










  • 4 Parsnips










  • 4 Potatoes (optional)










  • 2 Sweet Onions or Leeks










  • 3 Cloves Garlic










  • ½ tsp Salt










  • ½ tsp Pepper










  • 1 pinch Thyme or Rosemary (optional)










  • ⅓ cup Olive Oil










  1. Peel Turnips, Rutabaga, Carrots, Parsnips optional Potatoes). Chop these with the onions/leeks into rough 1 inch pieces.



  2. Coarsely chop garlic cloves, mix with salt. Add to bowl with vegetables.



  3. Grease large baking pan with 2 T of the olive oil. Place the vegetables mixed with the remaining olive oil, salt and pepper in the pan. Give the vegetables space to carmelize.



  4. Cover pan with aluminum foil for first 20 minutes. Place in 350 degree oven. After first 20 minutes take foil off pan and continue to cook for an additional 20-30 minutes. Vegetables are done when tender to fork.



  5. If using these vegetables as leftovers mix blend with 3 cups chicken broth for soup.















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