07104 (Newark, NJ) Office delivery?

    show messages
    hide messages
    Asian Vegetables Cabbage Cut Vegetables Green Salads Onions & Garlic Salad Mixes Squash & Zucchini
    Asparagus & Artichokes Carrots Eggplant Leafy Greens Organic Vegetables Satur Farms Vegetables Tomatoes
    Avocados Celery Family Packs Lettuce Peppers Specialty Vegetables Vegetarian Entrees
    Beans & Peas Corn Fresh Herbs Local Vegetables Potatoes Spring Vegetables Wild and Foraged
    Broccoli & Cauliflower Cucumbers Fresh Juice Mushrooms Root Vegetables Sprouts & Microgreens
     

    OVEN-ROASTED FALL VEGETABLES
    from "Cold-Weather Cooking" by Sarah Leah Chase

    One of the most popular recipes in my Nantucket Open House cookbook was a simple but colorful and flavorful mélange called Oil-Roasted Farm Vegetables. While working on this book, I woke up in the middle of one night with the idea of applying the concept to root vegetables. I set to work the very next day and I'm happy to report that my middle-of-the-night culinary inspirations are quite trustworthy.

    Makes 8 to 10 servings
    INGREDIENTS (CLICK TO BUY)

    4 medium parsnips, peeled and cut on a diagonal into 1/2-inch slices
    1 medium rutabaga, peeled and cut into 3/4-inch chunks
    1 knob celeriac (celery root), peeled and cut into 1/2-inch chunks
    2 large red potatoes, scrubbed and sliced 1/2-inch thick
    8 ounces baby carrots, peeled and trimmed
    1 fennel bulb, trimmed and cut 1/2-inch thick slices
    10 shallots, peeled
    1/2 cup (1 stick) unsalted butter, melted
    2/3 cup dry white vermouth
    Kosher (coarse) salt and freshly ground black pepper to taste.

    Print recipe
    PREPARATION

    1. Preheat the oven to 325°F.
    2. Toss all the vegetables together in a large roasting pan. Drizzle with the melted butter and vermouth; then season with salt and pepper. Cover the pan tightly with aluminum foil and cook 30 minutes.
    3. Uncover the vegetables and continue cooking, stirring occasionally, until the vegetables are tender and lightly browned, 45 to 60 minutes more. Serve at once.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Parsnips - $1.99/lb
     Farm Fresh
     
      Rutabaga - $0.89/lb
     Farm Fresh
     
      Celery Root - $2.49/lb
     Farm Fresh
     
      Red Potato, Medium - $1.29/lb
     Farm Fresh, Med
     
      Cal-Organic Organic Baby Carrots - $2.49/ea Save! 2 for $4.00
     1 lb
     
      Fennel - $3.49/ea
     Farm Fresh
     
      Shallots - $2.99/pkg
     6oz, Farm Fresh, 6oz bag
     
      Martini & Rossi Vermouth Extra Dry - $7.99/ea plus tax
     375ml
     
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.19/ea
     2 sticks  
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users