Roasted Root Vegetables

From Cook's Illustrated.

Serves 6

1 celery root, (14 ozs), peeled
4 carrots, peeled and cut into 2 1/2-inch lengths, halved or quartered lengthwise if necessary to create 1/2 to 1 inch in diameter
12 ounces parsnips, peeled and sliced 1-inch-thick on bias
5 ounces small shallots, peeled
Kosher salt and pepper
12 ounces turnips, peeled, halved horizontally and each half quartered
3 tablespoons vegetable oil
2 tablespoons chopped fresh parsley

Directions

1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425°F. Cut celery root into 3/4-inch-thick rounds. Cut each round into 3/4-inch-thick planks about 2 1/2 inches in length.

2. Toss celery root, carrots, parsnips, and shallots with 1 teaspoon salt and with pepper to taste in large microwave-safe bowl. Cover bowl and microwave until small pieces of carrot are just pliable enough to bend, 8 to 10 minutes, stirring once halfway through microwaving. Drain vegetables well. Return vegetables to bowl, add turnips and oil, and toss to coat.

3. Working quickly, remove baking sheet from oven and carefully transfer vegetables to baking sheet; spread into even layer. Roast for 25 minutes.

4. Using thin metal spatula, stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are golden brown and celery root is tender when pierced with tip of paring knife, 15 to 25 minutes longer. Transfer to platter, sprinkle with parsley, and serve.

Serves 6

Notes

Use turnips that are roughly 2 to 3 inches in diameter. Instead of sprinkling the roasted vegetables with chopped parsley (tarragon or chives may also be substituted), try garnishing them with one of the toppings (see related content).

Why this recipe works:
When properly roasted, root vegetables develop wonderfully complex and intense flavors. We started with sweet carrots and parsnips, whose flavors are concentrated and caramelized in the heat of the oven. By properly preparing each vegetable, we can simply roast them all together in one batch. To speed up the cooking process, the vegetables are microwaved and then to jump-start the browning, we place them on a preheated baking sheet.

Before root vegetables can fully caramelize, any moisture they release must be driven off. To speed up the process, we microwaved all but the turnips (which cook relatively quickly without any help) before putting them in the oven. I don't have a microwave so i prepare the vegetables a day ahead and keep them in the fridge.

Bacon-Shallot Topping

Ingredients

4 slices bacon, cut into 1/4-inch pieces
1/4 cup water
2 tablespoons minced shallot
1 tablespoon sherry vinegar
2 tablespoons minced fresh chives

Directions

Bring bacon and water to boil in 8-inch skillet over high heat. Reduce heat to medium and cook until water has evaporated and bacon is crisp, about 10 minutes. Transfer bacon to paper towel lined plate and pour off all but 1/2 teaspoon fat from skillet. Add shallot and cook, stirring frequently, until softened, 2 to 4 minutes. Remove pan from heat and add vinegar. Transfer shallot mixture to bowl and stir in bacon and chives. Sprinkle over vegetables before serving.

Makes about 1/2 cup

Notes

Why this recipe works:
In developing toppings for our Roasted Root Vegetables, we looked to bold flavor combinations that would complement the vegetables' inherent sweetness and also provide a contrasting texture.

Orange-Parsley Salsa

Ingredients

1/4 cup slivered almonds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 orange
1/2 cup minced fresh parsley leaves
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon cider vinegar
1/4 teaspoon kosher salt

Directions

1. Toast almonds in 10-inch skillet over medium-high heat until fragrant and golden brown, 5 to 6 minutes. Add cumin and coriander; continue to toast, stirring constantly, until fragrant, about 45 seconds. Immediately transfer to bowl.

2. Cut away peel and pith from orange. Use paring knife to slice between membranes to release segments. Cut segments into 1/4-inch pieces. Stir orange pieces, parsley, garlic, oil, vinegar, and salt into almond mixture. Let stand for 30 minutes. Spoon over vegetables before serving.

Makes about 1/2 cup

Notes

Why this recipe works:
In developing toppings for our Roasted Root Vegetables, we looked to bold flavor combinations that would complement the vegetables' inherent sweetness and also provide a contrasting texture.

Turkish Spice Blend

Ingredients

2 tablespoons sesame seeds, toasted
4 teaspoons minced fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely grated lemon zest

Directions

Combine all ingredients in bowl. Sprinkle over vegetables before serving.

Makes About 1/4 cup