| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Dujour12 |
8 |
servings |
INGREDIENTS
| 12 |
|
Carrots; sliced |
| 2 |
|
Onions; sliced |
| 2 |
tb |
Extra virgin olive oil |
| 3 |
|
Cloves garlic; minced |
|
|
Vegetable stock |
|
|
Juice 1/2 a lemon |
|
|
Sea salt to taste |
INSTRUCTIONS
Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and
garlic in a small bowl, coating the carrots and onions with the olive oil.
Spread mixture in a single layer on a baking sheet. Bake until vegetables
are tender and have achieved light color, about 45 minutes. Occasionally
stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt
with enough stock to form a sauce.
Variation:
Use half parsnips and half carrots in the recipe. Follow same cooking
instructions.
Yield: 8 servings with Polenta Napoleon
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