Roasted Winter Vegetables with Garlic Sauce Recipe
Soak up the life-giving energy of summer sunrays through eating root vegetables during the winter.
Serve winter vegetables raw, cooked, or fermented.
Photo by Jenny Zarines
Nick Barnard co-founded London-based Rude Health with his wife in 2005. Rude Health produces supremely nourishing oatmeal, granola, muesli, and snacks as well as grain and nut milks. The company has won numerous awards for taste and ethical standards.
Photo by Jenny Zarines
Nick Barnard co-founded London-based Rude Health with his wife in 2005. Rude Health produces supremely nourishing oatmeal, granola, muesli, and snacks as well as grain and nut milks. The company has won numerous awards for taste and ethical standards.
Cover courtesy Kyle Books
A primer to the current traditional food movement, Eat Right: The Complete Guide to Traditional Foods, with 130 Nourishing Recipes and Techniques
The life-giving energy of the sun in summer is captured within the root vegetables of winter. Eat as many of these vegetables as you can throughout winter and into the lean months of early spring. Vary your repertoire, and serve winter vegetables raw, cooked, or fermented. The truly seasonal weekly winter vegetable drawer may not look exotic, but it will be full of goodness, energy, and nutrients to see you through the cold short days. For variety and a little addictive pungency, make a garlic dipping sauce.
Ingredients:
• 2 + 1/4 pounds mixed winter vegetables, such as carrots, parsnips, fennel, pumpkin, squash, rutabaga, celeriac, turnips, small onions, and small beets
• 14 ounces small Yukon gold or other floury potatoes
• 1/4 cup extra virgin olive oil
• A bunch of woody herbs, such as thyme and rosemary
• Sea salt and freshly ground black pepper
For the dipping sauce
• 1/4 cup mayonnaise
• 2/3 cup crème fraîche
• 3 garlic cloves, smashed and minced
Instructions:
1 Preheat the oven to 425 degrees Fahrenheit.
2 Trim, peel, and cut up the vegetables coarsely but keep the smaller vegetables, including the potatoes, whole and the beets unpeeled.
3 Mix all the vegetables in a bowl, pour over the oil and about 1 + 1/2 teaspoons of salt, and mix thoroughly until all are lightly glistening with oil and salt.
4 Transfer the vegetables onto a baking sheet and lay the herbs on top. Roast for about 30 minutes.
To make the dipping sauce, mix the mayonnaise and crème fraîche well together and stir in the garlic. Season to taste.
Remove the herbs before serving, with the sauce on the side.
More from: Eat Right
Warm Sprouted Peas and Broccoli Salad Recipe
Taken from Eat Right
Cultivate your love of historic plant varieties and traditional recipes with a subscription to Heirloom Gardener magazine today!
