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Root Vegetable Medley

Southern Living NOVEMBER 2003

  • Yield: Makes 4 to 6 servings

Ingredients

  • 3 medium leeks
  • 1 fennel bulb
  • 3 large carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
  • 2 large parsnips or turnips, peeled and diced (about 2 cups)
  • 10 large garlic cloves
  • 3 tablespoons olive oil
  • 2 fresh thyme or rosemary sprigs
  • 2 large beets, peeled and cut into quarters
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper

Preparation

Remove bulbs from leeks, reserving green parts for another use. Cut bulbs into 1 1/2-inch pieces.

Remove and discard fennel fronds and outside layer of fennel bulb. Cut fennel into slices.

Toss together sliced leek bulbs, fennel, carrots, and next 4 ingredients. Place in a 13- x 9-inch roasting pan. Add beets; sprinkle vegetables with salt and pepper.

Bake at 400° for 1 hour or until vegetables are tender, stirring twice.

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Root Vegetable Medley recipe

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