Master recipe for Veges from Cook's magazine in Vermont

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Master Recipe for Roasted Root Vegetables

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Ready to send to Vege list Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 head garlic

1 1/2 –2 pounds root vegetables -- ( up to 2 pounds is

OK ) peeled and cut into 1 1/4-inch pieces

1 medium onion or 4 to 6 shallots -- peeled

2 tablespoons melted butter -- vegetable, or olive

oil, or a combination

Salt and ground black pepper

 

1. Heat oven to 400 degrees. If roasting garlic cloves in skins, simply

break head into individual cloves. If you wish to roast cloves out of skins,

put whole, unpeeled head in a small saucepan with water to cover. Bring

water to boil, then simmer to soften cloves and loosen skins, about 10

minutes. Drain and refresh garlic head under cold water. Separate cloves and

peel.

2. Put vegetables (excluding garlic) into a roasting pan large enough to

hold them without crowding. Toss vegetables with butter and/or oil and

sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes,

until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic

cloves during final 20 minutes; add peeled garlic during final 15 minutes.

Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room

temperature.

 

ROASTED TURNIPS, SHALLOTS, AND GARLIC WITH ROSEMARY

 

Serves 4

 

Follow Master Recipe, using turnips or rutabagas, shallots, and garlic for

vegetables. Add 1 teaspoon crumbled dried rosemary or thyme leaves (or 2

teaspoons fresh) when tossing vegetables with salt and fat. Decrease

roasting temperature to 375 degrees for first 30 minutes, then raise heat to

425 degrees and continue with Master Recipe, adding garlic at appropriate

time.

 

ROASTED CARROTS AND RED ONION WITH BALSAMIC VINEGAR

 

Serves 4

 

Follow Master Recipe, using carrots and a medium red onion for vegetables.

(Omit garlic, if you like.) Add 3 tablespoons balsamic vinegar when tossing

vegetables with salt and olive oil. Decrease roasting temperature to 375

degrees for first 30 minutes. Increase temperature to 425 degrees and

continue with Master Recipe.

 

ROASTED SWEET POTATOES WITH CHIVES

 

Serves 4

 

Follow Master Recipe, using sweet potatoes and shallots for vegetables; omit

garlic. Toss roasted potatoes with 1 tablespoon snipped fresh chives.

 

ROASTED POTATOES WITH ONION, BACON, AND THYME

 

Serves 4

 

This preparation is superb with potatoes, but it works nicely with other

root vegetables as well. Remember to follow the oven temperatures in the

roasted carrot and turnip recipes if you choose those vegetables.

 

Cook 5 slices of bacon (1/4 pound) in a roasting pan over medium-high heat

or in a 400-degree oven until crisp. Remove bacon, crumble, and set aside.

Leave about 2 tablespoons of bacon fat in roasting pan. Follow the Master

Recipe, using potatoes and onions for vegetables: toss vegetables with 1

teaspoon crumbled dried thyme leaves in the bacon fat (rather than fats

listed in Master Recipe). Garnish roasted potatoes with crumbled bacon and

serve.

 

 

Source:

" January, 1994, by Stephanie Lyness "

 

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Per serving: 52 Calories (kcal); 6g Total Fat; (97% calories from fat);

trace Protein; trace Carbohydrate; 16mg Cholesterol; 59mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Roasting concentrates the flavor and caramelizes the exterior of

root vegetables such as parsnips, carrots, potatoes, onions, and turnips.

 

he challenge: Roasting vegetables evaporates much of their water,

concentrating their natural sugars and yielding a rich, sweet taste and

meaty texture. Roasting also gives root vegetables a crisp, golden skin that

makes a wonderful contrast to their soft, moist interior. We wanted to find

any easy way to roast a lot of root vegetables at one time -- cut them to

size, throw them into the oven, and, aside from an occasional stir, forget

about them until they're cooked.

 

The solution: As it turns out the rules that apply to roasting meats also

apply to roasting vegetables: you need high, dry heat and a low-sided

roasting pan that is large enough to accomodate the vegetables without

crowding. What the pan is made of is much less critical than its size. A

too-small pan will enormously inhibit browning. This browning, or

caramelization, is important for reasons of both sight and taste; not only

is the golden brown color attractive, it is evidence that the natural sugars

in the vegetables have caramelized, adding a rich, deep, concentrated

sweetness. You also need some fat to roast vegetables well. A number of

types work well with their unique strengths. For a light, crisp crust choose

vegetable oil; for flavor, olive oil or butter. A combination of butter and

oil browns better than butter alone but not as well as oil alone. This

recipe is devised for roasting any combination of the following root

vegetables: carrot, parsnips, all-purpose or boiling potatoes, rutabagas,

and turnips, along with yellow or red onions, shallots, and garlic. We

usually limit the mix to two or three root vegetables.

 

For good measure: The vegetables, with some exceptions, must be cut to

roughly the same size for even cooking. Carrots take longer to cook than the

other vegetables, so cut them slightly smalle

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