Tag: root vegetables

Roasted root vegetable and mushroom shepherdess pie, version 1

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We followed this recipe, but made several modifications: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html First, we seasoned the mushrooms and the vegetables separately with a few sprigs each marjoram and thyme, 1-2 Tbsp olive oil, and a little salt and pepper. In addition to oven-roasting 6 oz cremini mushrooms (halved or quartered for uniform size) for 30 mins, we oven-roasted… Continue reading Roasted root vegetable and mushroom shepherdess pie, version 1

Oven-roasted parsnips and carrots

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Preheat oven to 350.  Peel 1 ½ lbs parsnips (about 9 parsnips) and ½ lb carrots (about 3 carrots) and cut them into vertical pieces (I cut the parsnips into vertical quarters and the carrots into vertical halves to make the root vegetables as uniform as possible, but it depends on the size and shape… Continue reading Oven-roasted parsnips and carrots

Roast turkey

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We followed Ina Garten’s Perfect Roast Turkey recipe, the version that included roast vegetables: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-turkey-recipe2.html. For a 14 lb turkey, we made the following modifications: first, for the first part of cooking, we placed the turkey breast side down to increase the likelihood the breast would not dry out. Also, instead of adding two sliced… Continue reading Roast turkey

Cast iron roast chicken with small potatoes

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This is a recipe from the new Smitten Kitchen cookbook. Although I own the cookbook, I found the recipe online here: http://www.pink-parsley.com/2013/10/flat-roasted-chicken-with-tiny-potatoes.html?m=1. We removed the spine from this chicken and tried to cook it flattened, but our 12" cast iron skillet was a bit small for a 3 ½ lb chicken. (Oct. 2015)

Greek roast lemon chicken and potatoes

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Delicious and straightforward recipe from Greek.food.com. Unfortunately, the recipe is no longer available at the original link (http://greek.food.com/recipe/greek-lemon-chicken-with-potatoes-59469), so I’ve summarized it as follows: Ingredients: 5-6 Idaho potatoes (or 2 lb fingerling potatoes - see Note below); one whole chicken (4 to 4 1/8 lb - see Note 2 below); 2 large lemons; ½ cup… Continue reading Greek roast lemon chicken and potatoes

Roasted parsnips and fennel with store-bought rotisserie chicken

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This vacation inspired a semi-homemade cooking moment for me.  Preheat oven to 400.  Peel 3 parsnips and cut into wedges.  Trim fennel bulb and cut into thick slices.  Spray a baking pan with cooking oil, then spread the parsnips and fennel in a single layer, if possible.  Season lightly with salt, black pepper, and another spray of oil.  Let… Continue reading Roasted parsnips and fennel with store-bought rotisserie chicken

Roasted rutabaga  

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Preheat oven to 425.  Peel and cut 2 rutagabas into largedice (here, I also added 1 small fennel bulb, chopped).  Spray with olive oil, lightly season with salt and black pepper, and then roast for 40 minutes.  Toss lightly with 1 tsp apple cider vinegar, or add to soup (we’re doing half and half this evening).  This recipe… Continue reading Roasted rutabaga  

Oven-roasted Korean sweet potato (gogoma)

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Preheat oven to 400. Wash and scrub four Korean sweet potatoes, dry off with paper towels, and then place two sweet potatoes on a large piece of foil (enough to create a foil pocket for two sweet potatoes). Lightly coat the skin of each sweet potato in olive or neutral vegetable oil. Gently wrap the… Continue reading Oven-roasted Korean sweet potato (gogoma)