Roasted Roots

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Carrots
Red onion
Cauliflower
Radishes
Turnips
Broccoli
Tat soi
Fresh shallots
Romaine
Arugula
Mizuna



When it's cold and wet outside, it's especially nice to have something hot from the oven. Roasted root vegetables are a perfect dish for a winter night. They're easy to make and delicious to eat. This simple recipe combines the mild-flavored turnip with the sweet carrot. You can add other roots like rutabaga or parsnip if you'd like.

Here's Shelley's recipe for Roasted Roots

4 large carrots
3 small turnips
2 T olive oil
Salt to taste

1. Pre-heat over to 375 degrees. Remove the green tops from the turnips. Wash and peel the carrots and turnips. Compost the peels and save the turnips greens for another use (see below).

2. Chop the carrots and turnips into bite-sized pieces. Uniformly diced pieces (1/2 inch dice) look nice if you want to take the time to dice them.

3. Toss the chopped carrots and turnips with the olive oil and spread them in a single layer on a baking sheet.

4. Roast for 25-30 minutes, until tender. Serves 4.

Turnip greens are edible, too. They're delicious chopped and cooked by themselves or along with collard greens and kale. Use a small amount of fat (oil or bacon drippings) and cook in a covered pot until tender. Omnivores might like to add some crumbled bacon or chopped smoked ham.