When I was growing up, my mother typically made dinners that had a protein, a starch and a vegetable. Dinner was always followed by a green salad. I realized recently that I about never cook like that. Most of my dinners tend to be one-pot meals, like soups, stews, braises and casseroles. possibly I will serve bread or salad on the side. But I about never make more than two dishes for one meal. I plainly can ’ t bide having to juggle three things that are all quick at the lapp time .
A dish like these roasted root vegetables serves as a vegetable and a starch all in one. And once it goes in the oven, you do not have to think about it again until it is ready, making it the perfect slope cup of tea for a main course that requires your undivided care. The other night, for exercise, I made ridicule root vegetables as an escort to veal scallopine with lemon and capers, a delightful serve — and a bit of a treat — that needs to be cooked just anterior to serving. I was able to give the veal my fully attention while the vegetables roasted aside happily, softening and then turning brown university and crisp in the oven .
Why dip fat ? honestly, need I answer ? Duck fat gives these humble root vegetables an alone spirit. Do not think that hedge fatty is a restaurant-only ingredient. You can easily find hand over duck adipose tissue at the butcher counterpunch of a thoroughly grocery shop. I keep mine in my deep-freeze until needed and a small will concluding a long clock time .
Feel free to vary the etymon vegetables according to your syndicate ’ south taste and what you have in your root root cellar — o, refrigerator, but wouldn ’ deoxythymidine monophosphate it be fun if we did all have root cellars ? You can use bendable potatoes, dulcet potatoes, carrots, parsnips, winter squashes, onions, shallots and even curious, knobby things like celery root or rutabaga. Season with uncompromising herbs like thyme or rosemary. And allow for at least an hour in the oven to give these hard roots time to soften .
If you find that your vegetables have gotten courteous and tender but failed to turn brown and chip around the edges, run them under the broiler for a few minutes. If they are starting to burn, keep the heat at 425. Want to turn this slope dish into a main dish ? Top for each helping with a electrocute egg. now, there is a one-dish meal !
Print Duck Fat Roasted Root Vegetables author :
Emily Paster
recipe type :
Side dish
homework time : 15 mins cook time : 1 hour full time : 1 hour 15 mins An easy, flavorful winter side dish Ingredients
- 3.5 lbs mixed root vegetables, such as onion, shallots, potatoes, sweet potatoes, winter squash, carrots, parsnips, and celery root, peeled and chopped into bite-sized pieces
- ⅓ cup rendered duck fat
- 1 TB chopped fresh rosemary
- 1½ tsp kosher salt
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 425.
- Place the duck fat in the bottom of a 3-quart baking dish and heat in the oven for 5 minutes.
- Remove dish from the oven. (The fat should be liquid by this point.)
- Add the vegetables to the baking dish and toss to coat with the fat. Sprinkle with rosemary and salt.
- Arrange vegetables in an even layer and return to the oven.
- Roast thirty minutes, stirring every ten minutes.
- Turn the heat up to 450 and roast an additional thirty minutes, again stirring every ten minutes.
- If the vegetable are soft but not browned and crisp, run them under a hot broiler for a few minutes.
- Adjust seasonings and serve.
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