BreezyCooking
Washing Up
Ahh - fall is here, or at least in the air in most places.
Last night I roasted a duck for dinner & served these wonderful oven-roasted veggies to go along with it. While the basic ingredients can easily vary as to what looks good at the market, this is how it came out last night:
1 small mesh bag of multicolored tiny baby potatoes (purple, red, white, yellow), larger ones halved
6 medium carrots, peeled & cut into 2" pieces
4 medium white turnips with greens - greens removed & reserved; turnips quartered
1 large onion, peeled & quartered
1 head of garlic, cloves separated & peeled
1 small handful/bunch of fresh thyme, leaves removed from stems & roughly choppped
Extra-virgin olive oil
Salt & freshly-ground black pepper to taste
For turnip greens:
Extra-virgin olive oil
1 clove garlic, peeled & chopped
dash of hot red pepper flakes
Preheat oven to 400 degrees. Put all vegetables & herbs except for turnip greens & their ingredients into roasting pan. Add several dollops of extra-virgin olive oil & toss until everything is coated. Roast for approximately 25-35 minutes, or until vegetables are tender.
Meanwhile, remove ribs/stems from turnip greens & discard. Chop leaves roughly & lightly saute with chopped garlic clove & red pepper flakes in some extra-virgin olive oil.
When roasted root vegetables are done, fold in sauteed turnip greens & serve.
Last night I roasted a duck for dinner & served these wonderful oven-roasted veggies to go along with it. While the basic ingredients can easily vary as to what looks good at the market, this is how it came out last night:
1 small mesh bag of multicolored tiny baby potatoes (purple, red, white, yellow), larger ones halved
6 medium carrots, peeled & cut into 2" pieces
4 medium white turnips with greens - greens removed & reserved; turnips quartered
1 large onion, peeled & quartered
1 head of garlic, cloves separated & peeled
1 small handful/bunch of fresh thyme, leaves removed from stems & roughly choppped
Extra-virgin olive oil
Salt & freshly-ground black pepper to taste
For turnip greens:
Extra-virgin olive oil
1 clove garlic, peeled & chopped
dash of hot red pepper flakes
Preheat oven to 400 degrees. Put all vegetables & herbs except for turnip greens & their ingredients into roasting pan. Add several dollops of extra-virgin olive oil & toss until everything is coated. Roast for approximately 25-35 minutes, or until vegetables are tender.
Meanwhile, remove ribs/stems from turnip greens & discard. Chop leaves roughly & lightly saute with chopped garlic clove & red pepper flakes in some extra-virgin olive oil.
When roasted root vegetables are done, fold in sauteed turnip greens & serve.