Roasted Root Vegetables

Many folks look at those odd irregular shaped vegetables underneath the pretty ones and have no idea what to do with them.

Buy them all, they are delicious, the pretty ones pictured above and the ugly waxy ones. They will reveal themselves as the sumptuous delectable creatures they really are.

This recipe will heap a 9x13 pan before they cook down and easily serve 10. If you are serving fewer people this Holiday make the basic and I will help with the leftovers. If you are serving more, throw some more veg in, double it or just add your favorites. It is very adaptable to quantity.

2 yams (sweet potatoes can be used if authentic yams are not available in your area)
1 large rutabaga
1 large celery root
3 yellow or white turnips
2 large apples
3 large Spanish onions
3 large carrots
11 shallots
2 large white potatoes
4 beets
4 parsnips
3 sunchokes
2 heads of garlic
1 ginger root
At least 1 cup of good olive oil
Plenty of salt and pepper

Peel everything and coarsely chop, big chunks, little chunks, uniform or not. I like to vary my shapes and sizes so the caramelize at different rates giving me a new taste sensation in each bite.

Toss with plenty of salt, pepper and olive oil.

Roast alongside your goose, pork or even the turkey if you must. They are quite adaptable to a long slow roast with an occasional stir. I usually go 4 to 5 hours in the oven. They are done wen fork tender but amazing when brown and slightly crisp.

If you have leftovers mix two cups to two cups of any stock for a great roast root vegetable stew.