Roasted Root Vegetables Recipe
Complement the Main Course with a Medley of Unique Flavors
Sep 27, 2008
The next time you are in the grocery store, filling your cart with your family’s favorites, don’t forget to stop by the produce aisle for root vegetables.
Root vegetables are the roots of plants that are used as vegetables. You are probably familiar with some root vegetables, such as carrots, garlic, onions, and potatoes, but what about celery root? Or parsnips? Or turnips? These root vegetables have long been overlooked but are becoming more and more popular. Rich in flavor and full of dietary fiber, these inexpensive veggies have so much to offer.
The peak season for many root vegetables is during cooler, colder months, making fall the ideal time to start enjoying them. Peak season, means in-season, which means more flavorful.
Peel, cut, and roast a medley of root vegetables to serve with a tender pot roast; boil and smash for a savory smashed root vegetable side; or puree roasted root vegetables with vegetable stock and herbs ( following your favorite soup recipes) for a creamy vegetarian soup. Not only do root vegetables offer unique flavors, they also offer versatility.
Here are some simple tips for purchasing and preparing these special root vegetables.
Celery Root: Also called celeriac and knob celery, when cooked, celery root offers a celery-parsley flavor. Choose somewhat small celery roots that have the least amount of knobs, and ones that offer the smoothest skin (for easier peeling). Eaten raw, peeled and grated celery root is a tasty addition to salads. It can be boiled, brasied, roasted, and sauteed. Before cutting and cooking celery root; scrub, trim, and peel.
Parsnip: This root vegetable looks like an ivory colored carrot and offers a sweet and earthy flavor. When the first frost of the year takes place, parsnip's starch is converted to sugar (this conversion gives parsnips a deliciously sweet taste). A fibrous vegetable, parsnips are almost always cooked. When choosing parsnips seek out small to medium sized ones. Trim, wash, and peel parsnips before cutting and cooking. Parsnips can be boiled, roasted, sauteed, and steamed.
Turnip: Did you know that jack-o'-lanterns were originally made from turnips? A vegetable that keeps well, young turnips offer a delicate, sweet taste, while the taste of older turnips becomes stronger, with an almost woody texture. When choosing turnips, opt for small to medium-sized ones that feel firm and heavy, and are smooth skinned. Trim, wash, and peel turnips before using. This vegetable can be boiled, roasted, steamed, and stir-fried.
Roasted Root Vegetables
Ingredients
- 6 shallots, peeled and halved
- 3 carrots, peeled and cut diagonally into 2-inch pieces
- 1 medium celery root, peeled and cut into 8 large chunks
- 2 medium parsnips, peeled and cut into ½-inch coins
- 1 medium turnip, peeled and cut into 8 wedges
- 5 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Preparation
- Preheat oven to 450 degrees F.
- Toss shallots, carrots, celery root, parsnips, and turnip with olive oil, salt, and pepper.
- Spread vegetables out in 1 layer, on a baking sheet.
- Roast vegetables for 30-45 minutes, or until tender and caramelized, turning once halfway through cooking time.
