Food & Entertaining - Garden to Table

Roasted winter vegetables

Turn gnarly root vegetables into a slick and elegant accompaniment to winter chicken, fish or beef


We like to think of this recipe for roasted winter vegetables as a kind of deconstructed chicken stock, without the chicken or water. The same vegetables are used here, but roasted instead of boiled.

This is the time to take all your gnarly, ugly root vegetables, and turn them into a slick and elegant accompaniment to winter chicken, fish or beef. The ingredients below are a suggestion-feel free to toss others into the mix.

Quantities will depend on how many people you've got to feed and how much space you have in your oven. The vegetables do have to be spread out, not overlapping too much, for this to work. We usually roast them on one or two rimmed baking sheets lined with foil, as it makes it easier to clean up afterward.

Ingredients

  • 4 to 6 large carrots, peeled and cut on the diagonal into large pieces, maybe thirds or quarters (the way waiters cut bread in French restaurants)
  • 4 to 6 parsnips, peeled and cut on the diagonal into large pieces
  • 1 celery root, peeled, halved lengthwise, and thickly sliced
  • 3 to 4 small onions, peeled and quartered
  • 1/2 cup/120 ml olive oil, plus more if necessary
  • 1/2 cup/120 ml water or chicken broth, plus more if necessary
  • Salt and freshly ground pepper
  • 1/2 cup/20 g chopped fresh flat-leaf parsley

 

Directions

1.
Preheat the oven to 350°F/180°C/gas 4.

2. Spread out the cut vegetables, in a single layer, on one or two rimmed baking sheets lined with foil. Pour first the oil, then the water evenly over them. Toss and shake the vegetables around, so that they are evenly covered in the oil and water mix. Sprinkle with a heavy dose of salt and pepper.

3.
Place the baking sheets in the oven and roast the vegetables for 45 minutes.

4.
Then sprinkle with the parsley, mix the vegetables again, and add a bit more oil and water if any of them seem too dry. Roast for at least another 15 minutes, or until all the vegetables are soft and golden, but not mushy or burnt.

5.
Toss again, add more salt and pepper if needed, and serve. This particular vegetable dish does not suffer from sitting in a low oven, so do make it in advance if you need to and then get on with cooking something else.

winter-vegetables-bookcover.jpgExcerpted from A Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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