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the bite: ROAST VEGGIES

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We’re continuing our week of Thanksgiving plannin’ & preppin’ with Jonathan Waxman’s Veggie Roast  with Salsa Verde. Salsa Verde is one of my favorite ways to spice up just about any dish, (remember my tutorial on Grilling for Dumbies?), so when Jonathan suggested we top this hearty veggie dish with an herby drizzle… well all I could say was SWOON!

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Roast Veggies with Salsa Verde

Jonathan Waxman

  • INGREDIENTS

    • FOR THE SALSA VERDE:
      ¼ cup capers in salt

      4 anchovy filets

      3 cloves garlic

      ½ cup chopped fresh parsley

      ½ cup chopped arugula

      ½ cup chopped fresh basil

      ½ cup chopped fresh cilantro

      ¼ cup chopped tarragon

      ¼ cup chopped fresh chives

      ¼ cup chopped fresh sage

      1 cup extra virgin olive oil

      ¼ teaspoon sea salt

      FOR THE ROAST VEGGIES:
      1/2 cup each, peeled and cut into cubes: parsnips, turnips, rutabaga, beets and celery root

      2 TB olive oil

      4 TB salsa verde

      1/2 of a lemon

  • INSTRUCTIONS

    • FOR THE SALSA VERDE:
      Soak capers in cold water for an hour then drain.

      Soak anchovies in cold water for 15 minutes then pat dry and remove the bones.

      Using a mortar and pestle, smash the capers, anchovies, and garlic, until smooth, then transfer to a large bowl. Add all herbs and olive oil and season with sea salt – it should be chunky, not oily.

      FOR THE ROAST VEGGIES:
      In an earthen casserole add 1 TB olive oil and beets, roast at 375 in the oven for 20 minutes.

      In a heavy stock pot simmer 2 quarts of salted water, add the remaining vegetables and cook 20 minutes.

       Toss the vegetables in the earthenware pot with 4 TB salsa verde, and the juice of 1/2 lemon, season with s/p. Serve warm or room temperature.

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