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Roasted Root Vegetables
From Waldy Malouf adapted by StarChefs

Root vegetables combine harmoniously both with each other and with many meat or fish dishes. Choose the ones you like best but remember that variety lends both complex flavor and appealing color to the mixture. The vegetables also make a very good puree (see end of recipe).

Use a few of these vegetables, or some of each:

  • 1 parsnip
  • 2 carrots
  • 1 celery root
  • 1/2 rutabaga
  • 1 turnip
  • 3 thin salsify roots, blanched
  • Olive oil
  • 1 cup chicken stock, heated
  • 2 tablespoons unsalted butter, cut into pieces, optional

For a Puree

  • A pinch nutmeg
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream

    Preheat the oven to 350F.

    Peel the vegetables and cut them into 1/2-inch dice.

    Choose a roasting pan or casserole that will hold the vegetables in a 1 1/2-inch-deep layer. Film the pan with olive oil, add the vegetables, and toss them in the oil. Roast the vegetables, turning once or twice, for about 1/2 hour.

    Pour the hot stock over the vegetables and dot them with butter. Cover the pan, raise the temperature to 375F, and continue to roast for about 1 hour, or until the vegetables are soft. Uncover the pan and continue to cook until all the liquid has evaporated.

    If necessary, reheat the vegetables in a 350F oven or toss them in a sauté pan with a little chicken stock.

    To puree the vegetables, put them through a food mill or puree them in a food processor, adding nutmeg, butter, and cream to taste. Put the puree in a casserole and reheat in a 350F oven.