Saturday, March 29, 2008

Root vegetable roast

Peel and trim beets, carrots, potatoes as needed. Use turnip, rutabaga, celery, onion, etc as available. I buy it all from the Calderon Farm table at the farmer's market.

Cut into half inch or larger pieces. Mix two table spoons olive oil and one clove crushed garlic. Salt and toss roots in the olive oil and crushed garlic in the 6” oval roaster. Add one large 5” cut of rosemary. Add chili cayene if necessary.

Bake in the oven in the winter position with the reflector for 90 minutes to two hours depending on how much root vegetables are in the pot.

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