| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Dujour12 |
4 |
servings |
INGREDIENTS
| 4 |
md |
Carrots; (about 1/2 pound) |
| 2 |
md |
Turnips; (about 1/2 pound) |
|
|
; or 1/2 a medium |
|
|
; head of root celery |
|
|
(about 1/2 pound) |
| 1/2 |
lb |
Baby beets |
| 3 |
md |
Potatoes; (about 1 pound) |
| 8 |
|
Shallots |
| 8 |
|
Garlic cloves |
| 1/2 |
c |
Walnut oil or vegetable oil |
| 1/2 |
c |
Walnut pieces |
| 2 |
ts |
Sugar |
| 1 |
ts |
Grated nutmeg |
| 1/2 |
ts |
Allspice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 9 |
|
13 inch flameproof roasting pan; microwave dish, |
|
|
; (optional) |
INSTRUCTIONS
Heat the oven to 400 degrees. Allow 5 to10 minutes for this before you
begin the recipe. . Trim all the vegetables except the shallots and garlic,
leaving a little of any green tops. Scrub them clean with a pot scrubber in
cold water, then dry them on a dish towel. Put a roasting pan with the oil
over medium heat, adding the vegetables as you cut them. Quarter the
carrots and the turnips; if using, cut the celery in 4 wedges, halving each
wedge. Halve the beets and cut the potatoes in 2 to3 pieces. Add the
shallots and garlic in their skins. Mix sugar, nutmeg, allspice, walnuts,
salt and pepper in a small bowl, sprinkle them over the vegetables and mix
well. Cover with foil and roast the vegetables in the heated oven until
they are tender and browned, 45 to 55 minutes. If you have time, stir them
occasionally so they brown evenly. Alternatively, if using the microwave,
transfer the vegetables and flavorings to a microwave dish and cover with
wrap. Cook 8 minutes at high, stir and cook another 8 minutes. Stir again
and cook uncovered 4 to 6 minutes until tender.
Yield: 4 servings
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