Wednesday, January 14, 2009

Roasted Roots

I’m busy , busy again, this time getting my contest entries ready for the Oklahoma Writer’s Federation annual writing contest. It’s been really difficult to get myself kick-started after a long lay off due to the cat bite, and then Christmas and New Year getting in the way. It’s an up-hill struggle, but I am now editing and revising some old material, and trying to write a new short story. Wish me luck.

Today’s recipe is another one from good old Auntie Beeb at I am really into their recipes at the moment, and receive a weekly newsletter from them. I did change it up a little bit, but not too much.

This recipe was in their Christmas edition, and the roots are supposed to be cooked in goose fat. I didn’t have a goose, so I just used vegetable oil, and they turned out great. The best thing about this recipe is all your veggies cook in the same pan, and you know how much I like easy. I served these alongside some leftover ham from New year’s Day.

I always love roast potatoes, but I really loved the roasted parsnips. Parsnips have been a sadly neglected vegetable at my table, but no more, they also add an excellent flavor to soups and stews. The recipe also called for celeriac root which I didn’t have, so I substituted rutabaga. I would have used some homegrown kholrabi, but we’d eaten it all. Note to Mick, we need to grow more of them next year.

Roasted Roots


4 medium sized russet potatoes, peeled and chopped into large chunks.
1 small, or ½ a large rutabaga, peeled and chopped into large chunks
2 large carrots, scraped clean, and chopped into large chunks
2 parsnips, peeled and chopped into large chunks
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
Fresh ground pepper to taste


  • Pre-heat oven to 375°F
  • Put all veggies into a large pan of cold water and bring to boil. Reduce heat to medium high and boil gently for about 5 minutes, or until veggies just begin to soften slightly.
  • Drain into a colander, and allow to cool for about 10 minutes.
  • Sprinkle veggies with flour and black pepper and toss well to coat.
  • Heat vegetable oil in a roasting pan. Add veggies to pan and toss to coat with oil.
    Roast until crisp golden brown, approx. 45 minutes, turning them half way through cooking.


Cheryl said...

Oh my that looks good! Up until last summer I had never really roasted veggies but Pam my neighbor got me hooked. I am gonna try Parsnips too!

Pam said...

I love this dish. Roasting is my very favorite way to cook veggies and roots.

Beth said...

Sounds like you're pretty addicted to Good Food!!

Paula said...

Good luck with your writing! Keep us posted on your progress!

Love the alliteration in your title! R.R.! Roasted veggies are so amazing. I'm inexperienced with rutabagas and parsnips ... I need to give them a try. I've never used goose fat either, but I've heard it's yummy. Sounds like you guys loved your kholrabi! YUM!

Sara said...

I love roasted vegetables, I could eat them every day and never get bored. Yours look great!

Emily said...

Good luck! You can do it!

The roasted vegetables sound wonderful.

Chris said...

Hi Oliver

I’m a big fan of roasts! Looks you guys hyad a fantastic time, that looks amazing! But you can't eat goose fat all year around, what to do after the holiday season is over and we’re all feeling a little health conscious?

One thought though – have you considered replacing the goose fat with hemp seed oil, such as Good Oil:
Not only does it have a slightly fresher taste (in my opinion), but it’s also a good healthy alternative to goose fat, dramatically reducing the calorie count in the dish, while not compromising on taste.

I should disclose that GOOD OIL is a client of mine, so feel free to get in touch for more information, I can also send out a sample for you to try if you like.

All the best – happy cooking.

Warmest Regards


The Blonde Duck said...

Good luck in the contest! What kind of piece are you writing?

Maria said...

I love roasting, it really brings out the flavor! The roots look tasty!

sue said...