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From Waldy Malouf; author:
The Hudson River Valley Cookbook; Harvard Common Press, 1998
Roasted Rood Vegetables
Root vegetables combine harmoniously both with
each other and with many meat or fish dishes. Choose the ones you like
best but remember that variety lends both complex flavor and appealing
color to the mixture. The vegetables also make a very good puree (see
end of recipe).
Makes 8 servings
Ingredients: Use a few of these vegetables, or some of each
- 1 parsnip
- 2 carrots
- 1 celery root
- 1/2 rutabaga
- 1 turnip
- 3 thin salsify roots, blanched
- Olive oil
- 1 cup chicken stock, heated
- 2 tablespoons unsalted butter, cut into pieces,
optional
For a Puree
- A pinch nutmeg
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
Method:
Preheat the oven to 350F.
Peel the vegetables and cut them into 1/2-inch dice.
Choose a roasting pan or casserole that will hold
the vegetables in a 1 1/2-inch-deep layer. Film the pan with olive oil,
add the vegetables, and toss them in the oil. Roast the vegetables,
turning once or twice, for about 1/2 hour.
Pour the hot stock over the vegetables and dot them
with butter. Cover the pan, raise the temperature to 375 degrees F,
and continue to roast for about 1 hour, or until the vegetables are
soft. Uncover the pan and continue to cook until all the liquid has
evaporated.
If necessary, reheat the vegetables in a 350F oven
or toss them in a sauté pan with a little chicken stock.
To puree the vegetables, put them through a food
mill or puree them in a food processor, adding nutmeg, butter, and cream
to taste. Put the puree in a casserole and reheat in a 350F oven.
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