Cooking Classics: Roasted Root Vegetables

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Cooking Classics

The Technique

Roasted Root Vegetables

A combination of winter whites such as parsnips, Yukon Gold new potatoes & turnips offer good flavor to many beef cuts for delicious meals. Classic Roasted Root Vegetables may be served as a side dish, in salads & accompany great grains including quinoa or barley for the sake of valuable nutrition as well. As far as main dish entrees are concerned, this earthy combination pairs beautifully with an Eye Of Round Beef Roast, New York Strip Steaks & Pan-Seared Rosemary-Garlic Ribeye Steaks that are perfect to serve for family or when entertaining is planned. Once the vegetables have been prepped for roasting, the oven time is effortless. The main points to know are that the vegetables should be of similar size so they cook evenly & be certain to place the potatoes cut side down on the pan for a crisp, golden appearance & texture once the oven time is complete. Learn how to roast a variety of root vegetables that may be used for many mealtime solutions.

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Classic Roasted Root Vegetables

makes 8 servings

1 lb parsnips, peeled & trimmed 
1/2 lb carrots, peeled & trimmed
1/2 lb small turnips peeled & trimmed 
6 Tbsp vegetable oil, divided
3/4 lb Yukon Gold new potatoes, cut in half
1 1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 Tbsp chopped fresh parsley

Preheat the oven to 400 degrees. Cut the parsnips & the carrots into 2-inch pieces. Slice the turnips into eighths. Pour 1 tablespoon of the oil onto a half sheet pan, then place the remaining 5 tablespoons in a large bowl. Toss the parsnips, the carrots & the turnips in the bowl coating well. Using a slotted spoon, arrange them in a single layer onto the prepared pan. Toss the potatoes in the remaining oil in the bowl, then place them cut side down between the vegetables on the pan. Sprinkle the vegetables with the salt & the pepper. Roast 45 minutes or until tender. Remove from the oven. Let stand 10 minutes. Sprinkle the vegetables with parsley & season them to taste just before serving.

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How To Make Classic Roasted Root Vegetables

Although a variety of knives such as a paring & chef knife are crucial tools in order to achieve success with this particular lesson, it’s important that they are freshly sharpened so do look to The Basics: How To Sharpen Knives for valuable pointers. Root vegetables are thick & bulby. Stabilize the cutting board with a damp cloth underneath for the sake of safety as deliberate care should be followed when properly peeling, trimming & slicing them for roasting. 

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

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No. 1

Toss the parsnips, the carrots & the turnips in the bowl coating well. Using a slotted spoon, arrange them in a single layer onto the prepared pan. Toss the potatoes in the remaining oil in the bowl, then place them cut side down between the vegetables on the pan. Sprinkle the vegetables with the salt & the pepper. 

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No. 2

Roast 45 minutes or until tender. Remove from the oven. Let stand 10 minutes. Sprinkle the vegetables with parsley & season them to taste just before serving.  

The Tune
“The Mood That I’m In” Billie Holiday 
httpa://www.youtube.com/watch?v=D–AMVsPYRQ

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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