Mixed root vegetables

Before starting this blog, I would post recipes on various other sites on the internet. In the interest of compiling all my food postings on one site, I repreint them here. Originally posted 30 January 2008.


This week's farm box included a nice haul, with white beats and a root-veggie medley: parsnips, turnips, a giant pink beat. We already had turnips and celery root from Farmers' Market last week.

Scrub the root vegetables, top them, and wash again. The greens are good for sautéing and eating later, but are dirty. Peel, and save skins in your frozen veggie stock bag. Slice into one-inch pieces and place in 9x13 glass pan in a densely-packed single layer. Toss with olive oil, salt, and dried thyme. Cover the pan with foil, and bake in a pre-heated 325° oven for until you get bored and hungry, about half an hour. Roots should still have their shape, but be soft to the touch, and will become extremely aromatic. Enjoy!