To those who make a face at the word “rutabagas,” I invite you to give this vegetable another chance. It has an earthy but mellow, slightly sweet flavor when baked or boiled. Add melted butter and crumbled bacon to mashed rutabagas and you have a dish my family always welcomed at the Christmas dinner table.
Fennel bulb adds a gentle flavor of anise to the blend, with garlic and onion offering more substantial tastes to counter the blander flavors of the potatoes.
With some good whole-grain bread and butter, and maybe a wedge of cheddar to slice, this could be the centerpiece of a meat-free meal.
Roasted Winter Vegetables
4 tablespoons olive oil
1 pound rutabagas, peeled and cut into 1-inch cubes
1 pound onions, cut into 1-inch wedges or slices about ½-inch thick
1 pound carrots, peeled and cut into 2-inch pieces
1 pound fennel bulb, trimmed and cut into slices about ½-inch thick or narrower
1 pound sweet potato, peeled and cut into 1 1/2-inch cubes
1 pound potatoes, peeled and cut into 1 1/2 inch cubes, OR use cleaned fingerling potatoes, cut into the same size
8 cloves peeled garlic
1/2 tablespoon crumbled, dried sage
1/2 tablespoon crumbled, dried rosemary
1/2 tablespoon crumbled, dried oregano
Salt, to taste
Freshly ground black pepper, to taste
Juice of 1 lemon
1 tablespoon freshly chopped parsley
Preheat oven to 400 degrees. Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans – vegetables should be in single layer).
Remove from oven. Add olive oil to pan. Add vegetables and garlic and gently stir them around in the oil. Put in the oven. After about 45 minutes, add herbs, salt and pepper, to taste, and stir gently around in pan. Take from the oven when the vegetables are tender, after about 1 ¼ hours. Drizzle over lemon juice, sprinkle with fresh parsley, stir vegetables gently and serve.
Makes 8-10 servings.
Adapted from recipeczar.com