Root for Winter Vegetables |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 13 |
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âThis medley is an updated version of a recipe my mom grew up with. Itâs my favorite way to prepare veggies and is marvelous with a batch of hot rolls.â âJulie Butler, Puyallup, Washington Ingredients:
1 whole garlic bulb |
3 tablespoons olive oil, divided |
1 pound fresh beets |
3 medium parsnips |
2 small rutabagas |
2 medium turnips |
4 medium carrots |
2 large red onions, cut into wedges |
1 teaspoon salt |
15 whole peppercorns |
3 bay leaves |
1/2 cup white wine or vegetable broth |
1/2 cup vegetable broth |
2 tablespoons butter |
Directions:
1. Preheat oven to 400°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil.
2. Peel the beets, parsnips, rutabagas, turnips and carrots; cut into 2-in. pieces. Place in a large bowl; add the onions, salt, peppercorns, bay leaves and remaining oil. Toss to coat.
3. Transfer to three greased 15x10x1-in. baking pans. Place garlic on one of the pans.
4. Bake 35 minutes or until garlic is softened, stirring once. Remove garlic; set aside to cool. Drizzle wine and broth over vegetables. Bake 20-30 minutes or until vegetables are tender. Squeeze softened garlic over vegetables; dot with butter. Transfer to a serving platter. Yield: 13 servings (3/4 cup each).
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