When properly roasted, root vegetables develop wonderfully complex and intense flavors. We started with sweet carrots and parsnips, whose flavors are concentrated and caramelized in the heat of the oven. By properly preparing each vegetable, we can simply roast them all together in one batch. To speed up the cooking process, the vegetables are microwaved and then to jump-start the browning, we place them on a preheated baking sheet.
1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Cut celery root into 3/4-inch-thick rounds. Cut each round into 3/4-inch-thick planks about 2 1/2 inches in length.
2. Toss celery root, carrots, parsnips, and shallots with 1 teaspoon salt and with pepper to taste in large microwave-safe bowl. Cover bowl and microwave until small pieces of carrot are just pliable enough to bend, 8 to 10 minutes, stirring once halfway through microwaving. Drain vegetables well. Return vegetables to bowl, add turnips and oil, and toss to coat.
3. Working quickly, remove baking sheet from oven and carefully transfer vegetables to baking sheet; spread into even layer. Roast for 25 minutes.
4. Using thin metal spatula, stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are golden brown and celery root is tender when pierced with tip of paring knife, 15 to 25 minutes longer. Transfer to platter, sprinkle with parsley, and serve.
ELIMINATING MOISTURE FOR SPEEDIER COOKING
Before root vegetables can fully caramelize, any moisture they release must be driven off. To speed up the process, we microwaved all but the turnips (which cook relatively quickly without any help) before putting them in the oven. Ten minutes softened them enough that they released some of their liquid, which we simply drained off. Now the veggies browned in just 40 minutes—instead of the 90 minutes required for the oven-only approach.
SHAPING ROOTS FOR ROASTING
The trouble with roasting a medley of vegetables is that each type cooks at a different rate. For uniformly tender, caramelized results, cut each one into a specific shape and size
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2901g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 334 (21%)|
|Amt Per Serving||% DV|
|Total Fat 37.1g||49 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 0mg||0 %|
|Sodium 1692.1mg||58 %|
|Potassium 8952.5mg||236 %|
|Total Carbohydrate 303.1g||89 %|
|Dietary Fiber 80.1g||321 %|
|Sugars, other 223g|
|Protein 29.7g||42 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1563
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!