From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
HINT: Prevent teary eyes by quartering the onions under cold running water.
TO PREPARE:
Saute the carrots, parsnips, turnips, leeks, red potatoes, kohlrabi, onions and garlic in batches in the oil in a skillet until light brown; use 1 to 2 Tablespoons of oil per batch. May saute the vegetables in advance and store in the refrigerator. Bring to room temperature before roasting.
Spoon the sauteed vegetables into a roasting pan. Stir in the stock and soup mix. Roast at 350 degrees for 1 to 1-1/2 hours or until done to taste, adding additional stock as needed. Season with salt and pepper.
SERVINGS: 6 - 10
- 8 carrots, cut into 2-inch slices
- 6 parsnips, cut into quarters
- 6 turnips, cut into quarters
- 6 leek bulbs, cut into quarters
- 6 red potatoes, cut into quarters
- 4 kohlrabi, cut into quarters
- 2 red onions, cut into 1-1/2 inch pieces
- 1 head garlic, separated into cloves
- 6 Tablespoons vegetable oil or olive oil
- 2 cups chicken stock
- 1 envelope onion soup mix
- Salt and pepper to taste
HINT: Prevent teary eyes by quartering the onions under cold running water.
TO PREPARE:
Saute the carrots, parsnips, turnips, leeks, red potatoes, kohlrabi, onions and garlic in batches in the oil in a skillet until light brown; use 1 to 2 Tablespoons of oil per batch. May saute the vegetables in advance and store in the refrigerator. Bring to room temperature before roasting.
Spoon the sauteed vegetables into a roasting pan. Stir in the stock and soup mix. Roast at 350 degrees for 1 to 1-1/2 hours or until done to taste, adding additional stock as needed. Season with salt and pepper.
SERVINGS: 6 - 10
