Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 lb Parsnips; peeled, and
- ; cut rough 1? chunks
- 1/2 lb Celery root; peeled, and
- ; cut rough 1? chunks
- 1/2 lb Beets; boiled, skin
- Removed; and cut rough 1?
- 1/2 lb Rutabaga; peeled, and
- ; cut rough 1? chunks
- 1/2 lb Butternut or other firm
- ; cut rough 1? chunks
- 1 Onion; coarsely chopped
- 2 Garlic cloves; finely
- 1/2 bn Fresh oregano; leaves only,
- 3/4 ts Salt
- 1/2 ts Freshly-ground black pepper
Preparation
Preheat the oven to 450 degrees. In a large bowl, toss all the ingredients together until they are well mixed. Transfer to a covered cast iron and enamel casserole or a baking dish and roast for about 30 minutes. Every 10 minutes stir the vegetables thoroughly. The vegetables are done when they are golden and caramelized, and can be easily pierced with the tip of a knife. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6203 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
