{"id":857,"date":"2009-03-18T07:26:20","date_gmt":"2009-03-18T15:26:20","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=857"},"modified":"2009-03-18T07:26:20","modified_gmt":"2009-03-18T15:26:20","slug":"roasted-medley-of-winter-roots","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=857","title":{"rendered":"Roasted Medley of Winter Roots"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span class=\"byline\"><span style=\"font-size: small; font-family: Times New Roman;\">By Molly Stevens, recipe from <em>Fine Cooking<\/em><\/span><\/span><\/h1>\n<p class=\"description\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"description\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Vary this recipe according to the vegetables in your bin and the number of people you\u2019re feeding. Just be sure to cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking types like beets, celeriac, and rutabagas should be cut into smallish chunks. You should have about 1-1\/2 to 2 cups each of parsnips, carrots, beets, and turnips. Red beets give the paler vegetables a pretty pink tinge, while golden beets, which are also nice, won\u2019t bleed onto the other vegetables. In place of the butter and oil, you can use all olive oil or all clarified butter.<span class=\"serves\"> Serves six.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">1\/2 lb. parsnips, peeled and cut into 2&#215;1\/2-inch sticks<br \/>\n3 to 4 carrots, peeled and cut into 2&#215;1\/2-inch sticks<br \/>\n2 medium turnips, peeled and cut into large wedges<br \/>\n3 medium beets, peeled and cut into large (3\/4-inch) dice<br \/>\n10 to 12 cloves garlic<br \/>\n12 to 15 small white boiling onions or 1 cup pearl onions (walnut-size), peeled<br \/>\n3 sprigs fresh rosemary or thyme<br \/>\n3 small bay leaves<br \/>\n2-1\/2 Tbs. melted unsalted butter<br \/>\n1-1\/2 Tbs. vegetable oil<br \/>\nSalt and freshly ground black pepper<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Heat the oven to 400\u00b0F. Dump the vegetables into a large, low-sided roasting pan or onto a heavy, rimmed baking sheet; they should be just one layer deep. Toss in the herbs and drizzle on the butter and oil. Season with salt and pepper and toss to coat the vegetables evenly. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 50 min., discard the bay leaves. Serve warm.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Molly Stevens, recipe from Fine Cooking \u00a0 Vary this recipe according to the vegetables in your bin and the number of people you\u2019re feeding. Just be sure to cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":239,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-857","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/857","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=857"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/857\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/239"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}