Mixed Roasted Roots and Squashes

Name: Mixed Roasted Roots and Squashes
Cuisine: French
Ingredients: 1½ teaspoons finely chopped fresh savory leaves; 2 tablespoons Pure Vegetable Broth or water (optional); 2 tablespoons Pure Vegetable Broth or water (optional); Pepper from the mill; ⅛ teaspoon ground allspice; Neck of 1 large butternut squash, peeled and cut into sticks 1½ x ½ inch; 2 to 3 tablespoons unsalted butter or unsaturated oil of your choice or to your personal taste; 2 to 3 tablespoons unsalted butter or unsaturated oil of your choice or to your personal taste; 2 parsnips, peeled, cut in half lengthwise, then again into quarters crosswise; 1 large celery root, peeled and cut into balls with a large melon bailer; 1 large celery root, peeled and cut into balls with a large melon bailer; 1 medium-size rutabaga, peeled and cut into balls with a large melon bailer; 1 medium-size rutabaga, peeled and cut into balls with a large melon bailer; 6 baby purple-top turnips, peeled; 6 small carrots, peeled; Salt

Preparation info

FFR to FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Keep all the vegetable trimmings and store in a bag to make a soup. Serve with turkey and other birds.

Ingredients

Salt
6 small carrots, peeled
6 baby purple-top turnips, peeled
1 medium-size

Europe
France
Side dish
Vegetarian
Gluten-free

Method

Preheat the oven to 375°F. Bring a large pot of water to a boil and season it with ½ teaspoons salt per quart. Add all the root vegetables and parboil 3 minutes. Drain. Spread the butter all over an ovenproof dish and toss in the vegetables, adding the squash. Salt the vegetables again