Recipe by Member #610488
German style roasting of vegetable as done by the French. Speciality of the Hotel Terminus Gruber, Strasbourg, France as noted on the clipping in my grandmother's recipe box. You can use the beef drippings from beef if you wish but much healthier if stock and oil.
- 6 large potatoes, peeled
- 1 1⁄2 lbs baby carrots, trimmed and scraped (or large carrots,cut carefully in ovals)
- 1 lb small turnip, peeled, sprout end (or large turnips, trimmed carefully into ovals)
- 12 white pearl onions, boiled and peeled
- 1⁄2 cup olive oil
- 1⁄2 cup beef stock
- 1 teaspoon dried thyme leaves, crumbled
- salt, to taste
- black pepper, to taste
- 1⁄4 cup fresh parsley, minced
Directions See How It's Made
- Drop potatoes into a saucepan of cold, salted water. Over high heat.
- bring water to a boil, lower heat to medium, and cook potatoes 12 minutes.
- Drain, let cool for a few minutes, pat dry, and cut into quarters (or halve horizontally and trim each half into ovals).
- Meanwhile, drop carrots, turnips, and onions into boiling salted water to cover. Lower heat to medium, cover, and cook until barely tender (10 to 15 minutes, depending on size).
- Drain, instantly cool under running water, and set vegetables aside.
- Warm oil and beef stock on stove until ready to use.
- About one hour before main entree will be served, place potato quarters in to mixed stock and oil and turn them to coat.
- Place in oven (wherever there's room, including the bottom shelf) on baking sheet or aluminum foil and roast for 45 minutes, turning every 10 minutes or so to brown all sides evenly. Add carrots, turnips, and onions and sprinkle with thyme, salt, and pepper.
- Continue roasting and turning frequently until vegetables are tender and evenly browned (about 15 minutes longer). Using tongs (or a slotted spoon) and draining off excess fat, remove to serving dish; sprinkle with parsley.