Roasted Winter Vegetables

Roasted Winter Vegetables
Photo by Tina Cornett

Ingredients

  • 1/3 cup butter or margarine, melted
  • ¼ cup all-purpose flour
  • 2 quarts water
  • 4 turnips
  • 1 teaspoon freshly ground pepper
  • ½ medium butternut squash
  • ½ medium rutabaga
  • + 2 more ingredients
    • 2 tablespoons kosher salt, divided
    • 4 parsnips

Peel vegetables. Cut parsnips into 1-inch slices; cut turnips, rutabaga, and squash into 1-inch cubes. Bring parsnip, turnip, rutabaga, 2 quarts water, and 1 tablespoon salt to a boil in a Dutch oven; boil, stirring occasionally, 5 minutes. Add squash, and cook 7 to 10 minutes or until slightly t...

View full recipe at My Recipes

Comments

Variations on Roasted Winter Vegetables

  • Roasted Winter Vegetables
    • 3/4 teaspoon salt
    • 1 1/2 tablespoons extra-virgin olive oil
    • 1/8 teaspoon ground nutmeg
    • 1 1/2 tablespoons extra-virgin olive oil
    • +12 other ingredients


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