SAMHUINN: Autumn Harvest Medley
1 pound parsnips
1 pound carrots
3/4 pound turnips
1 1/4 pounds rutabagas
(all roots should be uniform size)
1 large onion, sliced
6 whole garlic cloves, peeled
3 tablespoons olive oil
2 teaspoons dried dill, crumbled
1 tablespoon fennel seed
2 teaspoons salt
1 teaspoon coarsely ground black pepper
Preheat oven to 400 degrees.
Peel and trim ends of roots; chop into uniform-size pieces (about 1/2 inch). In a large bowl, combine roots, onion slices, garlic, oil, dill, fennel seed, salt and pepper. Using your hands, rub seasonings into vegetables until weel coated. Transfer vegetables to an 18x12-inch roasting pan and cover with foil. Bake 20 minutes; remove foil and roast an additional 30-40 minutes, or until vegetables are tender. Yield: 8 servings.
SOURCE: The Cheese Factory Restaurant
