You can roast just about any winter vegetables & all together, provided you chop them uniformly & toss them with oil/seasonings.
I'm still working on uniformity in my chopping, & find it particularly hard with the multi-shaped root vegetables of various sizes.
In this case I roasted turnips, parsnips, rutabagas, carrots, & potatoes. I mixed them with two tablespoons of olive oil, basil, & marjoram. (I used marjoram only because we are currently & woefully out of oregano.) I added some onion about ten minutes in, following the recipe.
I received the idea of serving these vegetables with hummus, from my good friend in Buffalo. She roasted me up some carrots and beets while I was up there this winter, & served them with hummus & pitas. I especially like beets with hummus.
Turnips & rutabagas are new to us. We enjoyed the turnips in the mix, they were strong & complex. I felt they would be a bit too bitter for me to like on their own. The rutabaga was a nice treat. I enjoyed its creamy-peach color firstly. I also enjoyed its subtle spiciness, an almost radish-like flavor.
My husband drove home in the snow, & came in cold as a snowflake. This dish really warmed him up. The comfort, aroma & warmth of the roasted vegetables being pulled out of the oven as he sat down to dinner went a long way toward that. As did the interactive nature of hummus & pita, & the warm colors they provided.
For dessert we sipped Chai tea, & we spent the evening lazy in love.
Favorite Song (on my favorite radio station during prep time): Sailing over the Dogger Bank
No comments:
Post a Comment