Roasted-root-vegs

Photo by Donna Turner Ruhlman

 

Two reasons to celebrate today: the publication of the first in my series of technique books, How to Roast, and the end of the Hachette-Amazon book pricing war. Presumably Amazon will no longer hide my books, or those by other authors at Little, Brown or any of the six houses Hachette runs. (They’ve just placed an order, my publisher tells me, so they should have them next week; till then, if you want to purchase do so through indies or B&N links below.)

And the way to celebrate is to give away signed copies of the book! I will be giving away FIVE copies to randomly chosen commenters. You must in the comments tell me either your favorite food to roast or, if it is chicken (my fave), what your favorite side dish is to accompany it. (I can only do continental US, sorry Canada et al!). There is a roast turkey recipe and process shots in here as well.

Purchase How to Roast via these links:

And if, if you don’t win (comments will close at midnight tomorrow, and we’ll pick winners Wednesday, at 9 a.m. Eastern), but you’d like a signed copy, just email me via the “Contact” button in the banner above.

The above photo and below recipe for roasted root vegetables is one of our fall/winter favorites. Don’t forget the beets! They make the dish sparkle.

Happy cooking, all!

Roast-cover

Roasted Root Vegetables

  • ¼ pound/110 grams bacon lardons or thick-cut bacon, cut into ¼-inch/6-millimeter strips
  • 2 parsnips, peeled and cut into bite-size pieces
  • 3 small red beets, peeled and cut into bite-size pieces
  • 1 celery root, peeled and cut into bite-size pieces
  • 2 Yukon Gold potatoes, peeled and cut into bite-size pieces
  • 2 carrots, peeled and cut into bite-size pieces
  • 1 Spanish onion, cut into large dice
  • 5 to 10 garlic cloves, halved
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  1. Preheat the oven to 425˚F/220˚C (or 450˚F/230˚C if your oven is clean, and use convection at either temperature if you have it).
  2. Cook the bacon over medium heat on the stovetop until the fat has rendered and the bacon is tender but not crisp, about 15 minutes (this can be done in a skillet or directly in the roasting pan you will use for the vegetables).
  3. Combine the bacon and rendered fat with the parsnips, beets, celery root, potatoes, and carrots in a roasting pan, stirring well to coat the vegetables in fat. Roast for 20 minutes. Add the onion, garlic, and 2 or 3 generous pinches of salt to the pan and stir to distribute the onion and garlic. Continue to cook until the vegetables are browned and tender, another 40 minutes or so (feel free to give them another stir midway through this final cooking).
  4. Remove the pan from the oven and give the vegetables a generous grinding of black pepper. Sprinkle the vinegar over the top, followed by the olive oil. Toss, and then serve immediately.

 

Other links you may like:

© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.