Roasted Root Vegetables

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MC-Formatted and Posted by: Donni

 

 

 

* Exported from MasterCook *

 

Roasted Root Vegetables

 

Recipe By :Marcia Adams' Heirloom Recipes-Yesterday's Favorites,

Tomorrow's Treasures

Serving Size : 8 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound small red potatoes

1 teaspoon salt

1 pound carrots -- peeled

3 medium parsnips -- peeled

5 tablespoons olive oil

1 head garlic -- separated into individual cloves

2 tablespoons balsamic or red wine vinegar

1 1/2 teaspoons coriander seeds -- roughly crushed

1 heaping teaspoon paprika

Salt and freshly ground pepper

 

Preheat the oven to 400 degrees.

Peel and cut the potatoes into fourths. Place in a medium saucepan,

cover with water and 1 teaspoon salt, and bring to a boil. Reduce the heat

and simmer for 5 minutes. Drain the potatoes, reserving 5 tablespoons of the

cooking water. Cut the carrots and parsnips into 1-inch chunks. In a 1 to 1

/2-quart baking dish, add the oil and heat in the oven. Then add the

vegetables, including the garlic, and toss gently until all are coated with

oil.

In a small bowl, mix the vinegar, coriander, paprika, and salt and

pepper with the reserved potato water. Pour over the vegetables, turning 2 to

3 times until well coated. Cover loosely with foil and bake 1 hour. (Check

once to make sure the liquid hasn't all evaporated.) Remove the foil and

continue baking approximately 15 minutes, or until the vegetables are tender

and browned.

 

AUTHOR'S NOTES: This Italian family recipe for roasted vegetables may be an

earthy and humble combination of ingredients, but with the slow cooking and

gentle seasonings, the vegetables take on a sweetness that harmonizes richly

with the garlic. Do not omit the parsnips! They are especially good in this

dish. Europeans brought this creamy white root to this country, but for some

reason, it has never enjoyed the popularity it deserves. Though available

year-round in some markets, they are best in late spring when they have had a

chance to winter over in the ground and are freshly dug. And consider adding

a parsnip or two to a stew--it adds a fine sweet flavor.

 

 

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