Slow Roasted Root Veggies Serves 6
2 tablespoons unsalted butter
3 tablespoons olive oil
4 carrots, peeled, trimmed, and cut into 1-inch pieces
3 parsnips, peeled, trimmed, and cut into 1-inch pieces
1 large yellow turnip or rutabaga (2 pounds), peeled, trimmed, and cut into 1-inch pieces
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
salt and freshly ground black pepper to taste
Preheat the oven to 350°F.
Put a heavy roasting pan over 2 burners on the stove.
Heat the butter and olive oil over medium-high heat.
Add the carrots, parsnips, turnips, and potatoes and cook, stirring occasionally, until browned in places, about 5 minutes.
Generously season the vegetables with salt and pepper to taste.
Add the rosemary and thyme and stir well to combine.
Roast the vegetables in the oven until soft when pierced and golden brown, about 1 hour.
Transfer Slow Roasted Root Veggies to a large platter and serve.
Excerpted from The Ski Country Cookbook
