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    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

    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

    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
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.19/ea
     2 sticks  
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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