Roasted Root Vegetable RecipeJanuary 16, 2015 by Roger Leemann
Traditionally, winter months were all about root vegetables. Now, with global distribution, we don’t really feel the effects of “old man winter” on our vegetable selections. That lowly rutabaga has lost its spotlight as a winter staple over the years, but its unique taste and ability to easily pair with other flavors should help keep this item on your shopping list.
After the harvest, many cultures utilize the hardier root vegetables for winter meals. You will see them stocked in your local store. The preparation is very easy, and your flavor options are unlimited. The best part is that this recipe can be prepped ahead of time and simply finished when you need it. Your friends and family will enjoy the different colors and flavors that the mix provides and it will make a wonderful addition to your winter menus.
Listed below is a simple recipe that you can easily modify.
- 1 each potato (Burbank), peeled and diced
- 1 each sweet potatoes, peeled and diced
- 1 each rutabaga, peeled and diced
- 3 each parsnips, peeled and diced
- 1 each celeriac, peeled and diced
- 3 each carrots, peeled and diced
- 12 each red radish, cut into wedges
- ½ cup (120 mL) olive oil
- ¼ cup (60 g) minced garlic
- 2 each lemon peel, grated
- Salt and pepper, to taste
- ¼ cup (60 g) chervil, chopped
- Preheat oven to 375 F (190 C).
- Combine all cut vegetables and potatoes in large mixing bowl.
- Add olive oil and garlic, and toss everything together.
- Place on a sheet pan and bake for about 30 – 45 minutes until outside is browned on edges and inside is fully-cooked and soft.
- Remove from sheet pan and place back in bowl. Season to taste with salt, pepper, lemon zest and chervil.
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