Roasted roots

Yield: 1 servings

Measure Ingredient
1½ pounds Beets; up to 2, washed and trimmed
2 pounds Root vegetables; washed and trimmed
Carrots; turnips, parsnips, parsley root,
Daikon; radishes, celery root
1½ pounds Salsify; up to 2, washed and trimmed

6 SERVINGS DAIRY-FREE

You'll be amazed at the versatility of roasted root vegetables. You can serve them hot with salt and pepper and a drizzle of olive oil, mash them coarsely, and/or saute briefly in olive oil and season to taste. You also can puree, season and heat them for an elegant side dish.

PREHEAT OVEN to 425 F. Cut beets and turnips larger than 2-inches in diameter in half. Cur rutabagas into 2-inch chunks. Cut celery root into eighths or 2-inch chunks. Cur large daikon into 2-inch chunks. Cover 2 large baking sheets with aluminum foil. Spread all root vegetables in single layer on baking sheets. Cover with another sheet of foil. Crimp all edges to seal packet well. Roast until tender, about 45 minutes to 1 hour.

Remove from oven. Let cool in foil until cool enough to handle. If desired, peels can be scraped off easily with paring knife or rubbed off with paper towels.

PER SERVING: 207 CAL.; 4G PROT.; 1G TOTAL FAT (0 SAT. FAT); 49G CARB.; 0 CHOL.; 233MG SOD.; 12G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 54 Converted by MM_Buster v2.0l.

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