Root Vegetable Medley

Root Vegetable Medley
Photo by www.myrecipes.com

Ingredients

  • 2 fresh thyme or rosemary sprigs
  • 2 large parsnips or turnips, peeled and diced (about 2 cups)
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 2 large parsnips or turnips, peeled and diced (about 2 cups)
  • 1 fennel bulb
  • 10 large garlic cloves
  • + 13 more ingredients
    • 2 teaspoons salt
    • 2 teaspoons salt
    • 2 large beets, peeled and cut into quarters
    • 3 medium leeks
    • 3 large carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
    • 3 large carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
    • 1 fennel bulb
    • ½ teaspoon freshly ground pepper
    • 3 medium leeks
    • 2 large beets, peeled and cut into quarters
    • 2 fresh thyme or rosemary sprigs
    • ½ teaspoon freshly ground pepper
    • 10 large garlic cloves

Remove bulbs from leeks, reserving green parts for another use. Cut bulbs into 1 1/2-inch pieces. Remove and discard fennel fronds and outside layer of fennel bulb. Cut fennel into slices. Toss together sliced leek bulbs, fennel, carrots, and next 4 ingredients. Place in a 13- x 9-inch roasting p...

View full recipe at My Recipes

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