Prep 20 mins
Cook 1 hr 30 mins
Thanksgiving comes to mind! Healthy and interesting recipe. From my MIL's recipes but I think she got this from her SIL! This could be a salad or a side dish and could be made a day ahead and brought to room temperature before serving.
- 1 1⁄2 lbs parsnips, about 3, peeled
- 3⁄4 lb carrot, about 3, peeled
- 1 1⁄2 lbs beets, without greens, about 3, peeled
- 1 (3/4 lb) celery root, without top, peeled
- 1 1⁄2 lbs onions, about 3, peeled
- 1⁄4 cup olive oil
- 1 tablespoon olive oil
- 3⁄4 cup carrot juice
- 1 teaspoon ground curry powder
- 1 teaspoon Dijon mustard
- 1 tablespoon rice vinegar, seasoned
- salt and pepper
- Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half. (Cut any large pieces in half again lengthwise.).
- Cut beets, celery root, and onions into 1 1/2 inch thick wedges.
- Place all vegetables in an 11 X 17 inch roasting pan.
- Add 1/4 cup of the olive oil and mix well.
- Bake in a 400 degree oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir constantly.
- Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating.
- Bring to room temperature before serving over the vinaigrette.
- To make the vinaigrette mix together 1 tablespoons of olive oil, carrot juice, curry powder, mustard, and rice vinegar. If making this ahead, cover and chill for up to 1 day prior to serving.
- To assemble the salad, pour the vinaigrette onto a large flat serving platter or into a large bowl. Arrange the roasted vegetables decoratively over it.