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Categories:Viewed: 27 - Published at: a year ago
Ingredients
- 3 parsnips
- 6 carrots
- 1 bulb celery root
- 4 potatoes
- 5 stalks celery
- 1 onion
- 8 whole cloves garlic
- About 1/2 cup olive oil (or more as needed)
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- Coarse sea salt and freshly ground pepper to taste
- Rosemary sprigs to garnish
Method
- Preheat the oven to 325 degrees.
- Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes.
- Slice the celery and onion.
- Leave the garlic cloves whole in their skins.
- Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated.
- Sprinkle them with rosemary, thyme, salt and pepper.
- Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides).
- Do not let them get too dark or they will develop a bitter taste.
- Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.
