Listening to Doctor Radio again today, a segment on gardening inspired me to make a dish for dinner I hadn’t made in years: baked roots. Basically it is a collection of cubed or quartered root vegetables, cooked in a casserole for about 90 minutes in a marinade of margarine and a little lemon and salt.
I told some friends at work about this notion, and none of them could fathom why this would be a nice meal; red potatoes, turnips, red onions, carrots, and green onions, baked until tender. When I made it tonight, Abby and I thought it was probably the best meal either of us had eaten all week.
Moral: don’t mock Richard’s roots.
OMG!!! This looks and sounds so fantastic I want it for breakfast this morning!! I am so making it for dinner tonight~ Do you add any seasonings other than margarine and lemon juice?
This is very similar to one of our favourite winter dishes – a staple that Karyn’s mom makes from thanksgiving through to Easter. We don’t do the green onions, but a couple more tubers. Mmmm, hot and comforting. Nothing to be mocked here – move along!
Make it to your liking. Add Tony Sacheries, Mrs. Dash, black pepper, anything. Just don’t go overboard. The turnips end up being the best part. I was going to sneak in some broccoli (though it’s not a root) to add some green, but all the broccoli at the store on the way home was limp.