Wednesday, October 19, 2011

Autumn Deep Dish Roots

It's Fall in Manhattan. The leaves are in transition, the weather is cool and windy, the layers are coming on and so are the calories! I crave warming food in the winter; big meaty roasts, stews, mashed potatoes, heavy pastas- you know, things that you can put in a bowl and tuck into whilst curled up by the fire....

I made a lovely leg of lamb yesterday and served it alongside this showstopper.. It was one of the few times where the veggies received more attention than the meat! This is a perfect dish to eat alongside meat, poultry or fish. It can also act as a meal but if that were the case I'd add some kale for greens and cannellini beans for protein.. You can play around with it and add or take away whatever you please!

7 baby potatoes, parboiled and quartered
1 red beet, parboiled and quartered
2 yellow beets, parboiled trimmed and quartered
2 yellow onions, skin on and quartered
3 carrots, cut lengthwise and then quartered
2 parsnips, cut lengthwise and then quartered
1 head of garlic, skin on and cut in half
5 sprigs of thyme
1 teaspoon oregano
1 teaspoon herbs de provence
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 fresh ground pepper
1 cup chicken or vegetable broth

Preheat oven to 425.

Toss all the ingredients together apart from the onions, garlic thyme and 1/2 cup of broth. Once everything's mingled, arrange them as flat as possible in a large ovenproof pan. Add the garlic an onion pieces and drizzle them with a bit more oil, salt and pepper (I don't like to toss them because they're more delicate and can fall apart). Ladle 1/2 cup of broth around the edges of the pan and lay the thyme leaves over the veggies. Pop in the oven for 30 minutes then reduce the heat to 400, ladle the other 1/2 cup of broth and cook 30 minutes more. Check every 15 minutes or so to see if they've browned to your liking.

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