This eye-catching side dish is hearty enough to also make a vegetarian main dish when served with couscous or rice. If you have a large enough roasting pan, you can cook all the vegetables in the one pan for the same times, adding the second batch as directed.
Servings: 10
Ingredients:
1/4 cup (50 mL) butter, melted
4 tsp (20 mL) minced fresh thyme
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
Vegetables:
1 rutabaga (2 lb/1 kg), peeled and cut_into 3/4-inch (2 cm) cubes
4 parsnips (1 lb/500 g), peeled and cut_into 1-inch (2.5 cm) cubes
3 leeks (white and pale green parts only), cut_into 1-inch (2.5 cm) thick rounds
2 sweet red peppers, cut_into 2-inch (5 cm) pieces
1 large head fennel, trimmed and cut_into 2-inch (5 cm) pieces
1 head garlic, separated into cloves and peeled
Preparation: Vegetables: In large bowl, toss together rutabaga, parsnips and half each of the cider, butter, thyme, salt and pepper. Spread in greased 13- x 9-inch (3 L) glass baking dish or small roasting pan. Cover with foil; roast in 425°F (220°C) oven for 15 minutes.
Meanwhile, in large bowl, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-size greased dish or roasting pan; cover with foil. Add to oven; roast for 30 minutes.
Uncover both pans; stir vegetables. Roast, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat in covered Dutch oven over medium heat with 1/4 cup/50 mL apple cider for about 10 minutes.)
Canadian Living Magazine: December 2007
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