Root Vegetables

21 Jan
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carrots, red beets, white potatoes and parsley

When winter sets in, the best of the local farms, even those with extended growing seasons, will have a predominance of root vegetables to offer. No late tomatoes from the hoop house, no summer squash. In California, all of those crops have gone south to Mexico for the winter. Now we see these earthy, winter jewels in the farmer’s markets and CSA boxes: mature carrots and potatoes, beets of every color, sweet potatoes, parsnips, celery root.  Late winter can be monotonous, after you’ve received box after box of root vegetables, and options for cooking them seem to run out, but truthfully, there is one tried-and-true way to prepare the earth’s tubers: roast them.

Once you get started, the options become endless. The easy part is paring the skin with a vegetable peeler (though that combined with chopping them can be not-so-easy on wrists, power through, they are worth it), then cutting them into chunks of equal size. Douse them in sufficient olive oil and enough salt and pepper to appeal to the eye, then tuck them into a 350 degree oven, turning every 10 minutes or so. For the most part, they will tell you when they are done, with a slight brown edge and a pucker of flesh, but you can also pierce them with a fork or paring knife, or better yet, eat a chunk. Most vegetables take 30-40 minutes, depending on the size of the cut.

Then come the options: Chopped herbs? Thick sliced shallots and garlic? A finish of vinaigrette at the end of cooking? A pesto rub before roasting? How about a honey or sugar glaze?

Use your imagination, go without a recipe, take some time to experiment with roasting, and enjoy the cozy comfort of these earthy winter gifts.

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chioggia beets, turnips and carrots with thyme

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