| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Side dish |
6 |
Servings |
INGREDIENTS
| 3 |
|
Parsnips (1 1/2 lb) |
| 3 |
|
Carrots (3/4 lb) |
| 3 |
|
Beets (3/4 lb) |
| 1 |
|
Celery root (3/4 lb) |
| 3 |
|
Onions (1 1/2 lbs), peeled |
| 2 1/4 |
c |
Olive or salad oil |
| 3/4 |
c |
Carrot juice |
| 1 |
ts |
Ground curry powder |
| 1 |
ts |
Dijon mustard |
| 1 |
tb |
Seasoned rice vinegar |
| 1/4 |
lb |
Peeled fresh horseradish very thinly shredded (opt) |
|
|
Salt and pepper |
INSTRUCTIONS
Halve parsnips and carrots by cutting crosswise, then cut each half
lengthwise in half. (Cut any large pieces in half again lengthwise.) Cut
beets, celery root, and onions into 11/2" thick wedges. Place all
vegetables in a 11x17" roasting pan. Add 1/4 cup oil and mix well. Bake
400F oven until vegetables are well browned and tender when pierced, about
1 1/2 hrs; stir occasionally. Cool to room temp. If making ahead, cover and
chill up to 1 day. Bring to room temp. before serving. Carrot Vinaigrette.
Mix together 1 tbsp. of remaining oil, carrot juice, curry powder, mustard,
and rice vinegar. If making ahead, cover and chill up to 1 day.
Fried Horseradish. Heat remaining olive oil to 350F in 2-3 qt. pan on
medium heat-high heat; maintain heat. Add 1/3 of the horseradish
shreds;cook until golden brown and crisp, 25-35 sec. Remove with a slotted
spoon ; drain on paper towel. repeat to cook remaining horseradish. season
with salt and pepper. If making ahread, cool completely, wrap airtight, and
store at room temp. up to 6 hrs.
To assemble the salad, pour vinaigrette onto a large flat serving platter
or into a large bowl. Arrange roasted vegetables decoratively over it.
Sprinkle with horseradish.
From Sunset Magazine. Serves 6-8.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If you’re too open minded, your brains will fall out”