A Slow Roast of Roots
This roast is one of the most pleasant ways to enjoy the goodies that are in your boxes this week and in the coming weeks. You will see celeriac, beets, rutabaga, and carrots in your futures, so keep this recipe around for the duration of the season! Another great recipe from Nigel Slater.
Peel and chop an assortment of rutabaga, pumpkin or squash, carrots, beets celery root or turnips. Any root will do. Bring a large pan of water to a boil, add all the vegetables except the beets, and let them simmer for ten minutes. They should just take the tip of a knife. Drain.
Pre-heat the oven to 350 degrees Fahrenheit. Warm up plenty of butter (5 tablespoons for every 4 pounds of veggies) in a roasting pan with a good glug of olive oil to stop it burning. Add the drained vegetables and beets, if using, turn them in the butter, and scatter with any herb you like (probably thyme or rosemary) and a few squashed cloves of garlic. Roast 45 minutes to an hour, until the vegetables are soft inside, crisp and golden without.