Wednesday, September 16, 2009

Roasted vegetables

Unbelievably good and simple. I made this as basic as possible with the intention of using the roasted vegetables for other recipes... coming soon! You could also use parsnips, sweet potatoes or rutabagas, but try to keep a 1 part white veg : 1 part orange veg ratio.

3 onions, peeled and cut into quarters
3 turnips, peeled and cubed
4 carrots, peeled and cut into 1/2 inch pieces
1 big wedge orange winter squash, peeled and cubed (should be a larger amount than turnips)
1 tsp olive oil

Pour oil into a large baking dish (preferably glass or ceramic) and place in oven. Preheat to 400°. Once oven is hot, remove baking dish and add cute vegetables. Stir to coat lightly with oil, then put it back in the oven to roast. Stir every 20 minutes or so. As the vegetables cook, they'll release liquid and you want to keep the vegetables on top from drying out.

Depending on the size of your pan, roasting may take 30-60 minutes. The squash will cook faster than the rest, but that's okay. When the firmer vegetables start to soften (you can bite into them without crunch, but they don't melt in your mouth), remove baking dish from the oven.

Option 1: Season with salt and serve as a side dish.

Option 2: Let cool 15 minutes, then purée to use either as a side (just add a little salt) like mashde potatoes or to use as a base for soup.

Option 3: Bake into into a soufflé.

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