Carla Hall's Roasted Root Vegetable Ragout





This is Carla Hall's roasted vegetable recipe. It gave me the chance to work with some root vegetables I had never worked with before, like parsnips and turnips. I only did this recipe through step 3. Used medium carrots, 1 sweet potato, 5 small red potatoes, 1 parsnip, and 6 small red turnips. Roasted for 25 min, sprinkled with olive oil, salt, pepper, and dried thyme.  Here’s a video of Carla Hall cooking this dish.

Carla Hall's Root Vegetable Ragout (This recipe was excerpted from Carla's book "Cooking With Love: Comfort Food That Hugs You.")

Ingredients

·  2 medium carrots

·  2 medium parsnips

·  1 small rutabaga

·  1 medium turnip

·  1 medium Yukon gold potato

·  2 ½ tablespoons extra virgin olive oil

·  Kosher salt

·  1 small yellow onion, cut into ¼-inch dice

·  1 tablespoon unsalted butter

·  ½ cup chicken Stock (page 000)or store-bought unsalted chicken broth

·  Freshly ground black pepper

·  2 tablespoons fresh flat-leaf parsley leaves, chopped

·  2 tablespoons fresh thyme leaves, chopped

·  Freshly grated zest of 1 lemon

·  Cooking Directions

1.      Preheat the oven to 425°F.



2.      Peel the carrots, parsnips, rutabaga, turnip, and potato and cut them into ½-inch dice. Combine them on a half sheet pan, toss with 2 tablespoons of the olive oil, and season with salt. Spread the vegetables in a single layer.



3.      Roast, stirring and rotating the pan occasionally, until tender and golden, about 25 minutes.



4.      Meanwhile, heat a larger skillet over medium heat. Heat the remaining ½ tablespoon oil. Add the onion and cook, stirring frequently, until tender, about 3 minutes.



5.      Stir in the butter until it melts, then stir in the roasted vegetables. Add the chicken stock and season with salt and pepper. Simmer until the stock thickens and coats the vegetables, about 3 minutes. Stir in the parsley, thyme, and lemon zest. Serve hot or warm.


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