I love this time of year - the weather is crisp and refreshing, the colors are beautiful, and the eating is good. Sure, gone are the days of fresh luscious tomatoes and cucumbers, but I am just as happy with big bright squash and vibrant turnips. My latest CSA share from Hatchet Cove Farms was full of root vegetables and I couldn't wait to chop up a bunch and roast them. Here was the first of many yummy root vegetable roasts at our house.
Roasted Root Veggies
2 medium potatoes, peeled and cubed
3 small turnips, peeled and cubed
6 or 7 small carrots, cut into 1 inch chunks
2 small bulbs fennel, sliced thin
3 small beets, peeled and cubed
1 large shallot (or onion), sliced
6 cloves garlic, peeled and chopped into large chunks
salt & pepper
3 T butter
1 C Quinoa (I used Inca Red, our fave!)
1 1/2 C water/stock
1 small onion, chopped
1 bunch turnip greens
1/3 C white wine
salt and pepper
Preheat oven to 425 degrees and chop all veggies and put in a baking dish. Sprinkle with salt and pepper, rosemary and fennel sprigs then pour olive oil over (4T should be good, but all depends on how many veggies you have). Mix thoroughly and roast in oven until soft, about 45 minutes to an hour. Pull out of oven and add butter to it and stir.
20 minutes before the veggies are done, boil water/stock in a saucepan and add quinoa. Cover and cook about 15 minutes or until liquid is evaporated.
Once quinoa is going, heat 1T oil in skillet over medium heat and add onions and turnip greens. Stir thoroughly and add wine and cover for 2 minutes. Remove from heat when wilted and set aside.
To plate, put down greens, put some quinoa over the top and spoon roasted veggies over everything. Enjoy!