Harvest Root Vegetable Medley
This hearty Harvest Root Vegetable Medley is a comforting and nutritious dish that showcases the rich flavors of seasonal root vegetables. The combination of tender roasted carrots, parsnips, rutabaga, turnip, and Yukon Gold potato, infused with aromatic herbs and a splash of lemon, creates a delightful side that pairs perfectly with any main course. The ragout is not only vibrant and colorful but also a perfect embodiment of farm-to-table goodness. Ideal for family dinners or holiday feasts, this dish is as delicious as it is nourishing, making it a staple in every cook's repertoire.
6
Servings
N/A
Calories
14
Ingredients
Ingredients
carrots
2 medium (peeled and diced)
parsnips
2 medium (peeled and diced)
rutabaga
1 small (peeled and diced)
turnip
1 medium (peeled and diced)
Yukon Gold potato
1 medium (peeled and diced)
extra virgin olive oil
2.5 tablespoons (divided)
kosher salt
to taste
yellow onion
1 small (cut into 1/4-inch dice)
unsalted butter
1 tablespoon
chicken stock
1/2 cup
fresh ground black pepper
to taste
fresh flat leaf parsley
2 tablespoons (chopped)
fresh thyme leaves
2 tablespoons (chopped)
lemon
1 (zested)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Prepare the root vegetables by peeling and cutting the carrots, parsnips, rutabaga, turnip, and Yukon Gold potato into 1/2-inch dice. Place them in a large half sheet pan.
3
Drizzle 2 tablespoons of extra virgin olive oil over the vegetables, season with kosher salt, and toss to coat evenly. Spread the vegetables out in a single layer on the pan.
4
Roast the vegetables in the preheated oven for about 25 minutes, stirring occasionally to ensure even cooking and browning, until they are tender and golden.
5
While the vegetables are roasting, heat a larger skillet over medium heat. Add the remaining 1/2 tablespoon of olive oil.
6
Once the oil is hot, add the diced yellow onion to the skillet and cook, stirring frequently, until the onion is tender and translucent, about 3 minutes.
7
Add the unsalted butter to the skillet, stirring until it melts. Then, carefully incorporate the roasted root vegetables into the skillet.
8
Pour in the chicken stock, season the mixture with kosher salt and fresh ground black pepper, and let it simmer for about 3 minutes until the stock has slightly thickened and coats the vegetables.
9
Finally, stir in the chopped parsley, thyme, and the zest of the lemon for a fresh, bright finish. Serve this delicious ragout hot or warm alongside your favorite dishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Harvest Root Vegetable Medley?
It is a hearty, nutritious side dish featuring roasted seasonal root vegetables like carrots, parsnips, and rutabaga, finished as a ragout with herbs and lemon.
What root vegetables are included in this recipe?
The recipe includes carrots, parsnips, rutabaga, turnip, and Yukon Gold potatoes.
What temperature should the oven be set to?
The oven should be preheated to 425°F (220°C) for roasting the vegetables.
How long do the root vegetables need to roast?
The vegetables should roast for approximately 25 minutes until they are tender and golden.
What size should the vegetables be diced?
The root vegetables should be cut into 1/2-inch dice to ensure even cooking.
How many people does this recipe serve?
This recipe yields approximately 6 servings.
Is this recipe vegetarian?
The recipe uses chicken stock, but it can easily be made vegetarian by substituting vegetable stock.
What type of oil is recommended for roasting?
Extra virgin olive oil is used to coat the vegetables before roasting.
How much chicken stock is required?
You will need 1/2 cup of chicken stock to create the ragout base.
What kind of onion is used in this medley?
The recipe calls for one small yellow onion, cut into 1/4-inch dice.
What herbs are used for seasoning?
The dish is seasoned with fresh flat leaf parsley and fresh thyme leaves.
Why is lemon zest added at the end?
Lemon zest is added to provide a fresh, bright finish that cuts through the richness of the roasted vegetables.
Do I need to peel the vegetables?
Yes, the instructions specify peeling the carrots, parsnips, rutabaga, turnip, and potato.
Can I use salted butter?
The recipe calls for unsalted butter; if using salted butter, you should adjust the amount of added kosher salt accordingly.
What is the purpose of the chicken stock in this recipe?
The chicken stock is simmered with the vegetables to create a light glaze that coats the medley.
Should I stir the vegetables while they are in the oven?
Yes, stirring occasionally ensures even cooking and prevents the vegetables from sticking or burning.
What type of potato is best for this dish?
Yukon Gold potatoes are recommended for their creamy texture and ability to hold their shape.
How long should I sauté the onion?
The onion should be cooked for about 3 minutes until it becomes tender and translucent.
Is this dish suitable for holiday meals?
Yes, its seasonal flavors and vibrant colors make it an ideal side dish for holiday feasts.
Can I use dried herbs instead of fresh?
Fresh herbs are preferred for the best flavor, but you can use dried herbs by reducing the quantity to one-third of the fresh amount.
What equipment is needed for roasting?
A large half sheet pan is recommended to spread the vegetables out in a single layer.
How do I know when the ragout is finished simmering?
The ragout is ready when the stock has slightly thickened and properly coats the vegetables, usually after about 3 minutes.
Can I add other root vegetables like sweet potatoes?
Yes, you can customize the medley with other seasonal vegetables like sweet potatoes or beets.
How should the dish be served?
It should be served hot or warm as a side dish alongside a main course.
What does 'divided' mean in the oil measurement?
It means the 2.5 tablespoons of olive oil are used in two separate steps: 2 tablespoons for roasting and 1/2 tablespoon for sautéing the onion.
Is this recipe dairy-free?
No, it contains butter. To make it dairy-free, you can substitute the butter with more olive oil or a plant-based alternative.
What does the term 'ragout' refer to in this recipe?
In this context, it refers to the technique of simmering the roasted vegetables in a seasoned stock to create a cohesive, saucy dish.
Can I make this dish ahead of time?
Yes, you can roast the vegetables in advance and perform the final sauté and simmering steps just before serving.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Is this recipe considered a healthy option?
Yes, it is packed with fiber and nutrients from a variety of fresh root vegetables and uses healthy fats like olive oil.