CookWOD

Recipes

Roasted Roots

I like to capitalize on the inherent sweetness of root vegetables, so roasting is my preferred method of preparation since it slowly caramelizes those sugars. While I favor foods rich in spices, these glorious roots speak for themselves. I find quite often, clients who say the don’t like certain veggies, like beets or turnips, are converted after eating the roasted version of them. Roasting = magic!

What you need:

  • 2 medium rutabagas

  • 2 medium turnips

  • 2-3 medium beets

  • 2-3 carrots

  • 1 tbsp FOC (bacon fat, tallow, coconut oil, evoo)

  • ½ tsp kosher salt

  • ¼ tsp pepper

What to do:

  1. Preheat oven to 425.

  2. Scrub all root veggies well.

  3. Remove tops and root ends (save beet greens for another use!). Dice all veg into 1″ cubes and place on baking sheet.

  4. Drizzle with FOC and sprinkle with s&p. At this point you might consider spicing things up with additional herbs and/or spices, but good ole s&p will be just perfect!

  5. Spread in single layer on baking sheet – overlapping veggies with steam, not caramelize! Roast 35-45 min, tossing once midway through.

#RootVeggies #Vegtables #HowTo

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21A Coombe Road

Chiswick, London, UK W4 2HR

mdkleinsmith@gmail.com

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