Food recipes
Root Vegetables
Root Vegetables
Ingredients:
2 lemons
2 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried parsley
2 cloves garlic, minced
Directions:
Salt and pepper to taste
1⁄ pound baby turnips, peeled and stem ends trimmed
4
1⁄ pound baby red carrots, peeled and stem ends trimmed
4
1⁄ pound orange carrots, peeled and stem ends trimmed
4
1⁄ pound baby golden beets, peeled and stem ends trimmed
4
1⁄ pound baby beets, peeled and stem ends trimmed
4
1⁄ pound fingerling potatoes, scrubbed and halved
4
1. Set oven temperature at 400°F.
2. Rinse the inside and outside of the chicken and pat it dry. Halve 1 lemon; stuff the
chicken with the lemon halves and smashed garlic cloves. To truss the chicken,
start by cutting a heavy cotton string or kitchen twine to five times the length of
the chicken. Place the middle section of the string under the tail and wrap the tail.
Next, wrap the ends of the string around the ends of each drumstick. Pull the
string to draw the legs together, crossing the strings over one another to secure
the legs in this position. Turn the chicken over. Tie the string across the wings to
hold them in place. Cut off and discard any excess string.
3. Juice the remaining lemon and add to a large bowl with the oil, basil, thyme,
parsley, minced garlic, salt, and pepper; mix well. Rub 2 tablespoons of the
mixture over the outside of the chicken. Insert the rotisserie skewer through the
chicken; secure the forks with the rotisserie screws to stabilize the chicken and
place the rotisserie spit in the oven’s spit support and socket. Cover the baking
pan with foil. Place the pan in the bottom back position in the oven. Turn the oven
to the rotisserie setting. Roast for 45 minutes.
4. Add the turnips, carrots, beets, and potatoes to the bowl and toss to coat in the
herb-oil mixture. Pour them onto the pan under the chicken and roast for another
30 minutes. Open the oven door and roast for another 15 minutes to crisp the
chicken skin.
5. To serve, drain and discard the excess fat from the potatoes and vegetables.
Arrange the potatoes and vegetables on a serving platter, and place the chicken
on the center of the platter. Cover with foil and let rest for 10 minutes before
carving.
FUSION STIR-FRY
Ingredients:
2 lemons
2 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried parsley
2 cloves garlic, minced
Directions:
Salt and pepper to taste
1⁄ pound baby turnips, peeled and stem ends trimmed
4
1⁄ pound baby red carrots, peeled and stem ends trimmed
4
1⁄ pound orange carrots, peeled and stem ends trimmed
4
1⁄ pound baby golden beets, peeled and stem ends trimmed
4
1⁄ pound baby beets, peeled and stem ends trimmed
4
1⁄ pound fingerling potatoes, scrubbed and halved
4
1. Set oven temperature at 400°F.
2. Rinse the inside and outside of the chicken and pat it dry. Halve 1 lemon; stuff the
chicken with the lemon halves and smashed garlic cloves. To truss the chicken,
start by cutting a heavy cotton string or kitchen twine to five times the length of
the chicken. Place the middle section of the string under the tail and wrap the tail.
Next, wrap the ends of the string around the ends of each drumstick. Pull the
string to draw the legs together, crossing the strings over one another to secure
the legs in this position. Turn the chicken over. Tie the string across the wings to
hold them in place. Cut off and discard any excess string.
3. Juice the remaining lemon and add to a large bowl with the oil, basil, thyme,
parsley, minced garlic, salt, and pepper; mix well. Rub 2 tablespoons of the
mixture over the outside of the chicken. Insert the rotisserie skewer through the
chicken; secure the forks with the rotisserie screws to stabilize the chicken and
place the rotisserie spit in the oven’s spit support and socket. Cover the baking
pan with foil. Place the pan in the bottom back position in the oven. Turn the oven
to the rotisserie setting. Roast for 45 minutes.
4. Add the turnips, carrots, beets, and potatoes to the bowl and toss to coat in the
herb-oil mixture. Pour them onto the pan under the chicken and roast for another
30 minutes. Open the oven door and roast for another 15 minutes to crisp the
chicken skin.
5. To serve, drain and discard the excess fat from the potatoes and vegetables.
Arrange the potatoes and vegetables on a serving platter, and place the chicken
on the center of the platter. Cover with foil and let rest for 10 minutes before
carving.
FUSION STIR-FRY
Printed from https://recipe.bluelayer.org/recipe/69329/root-vegetables