I figured out why the economy tanked when when the housing bubble burst. Not even a month has passed since we closed on our new home, and the people at Lowe’s, Home Depot and Bed Bath & Beyond are starting to recognize us as regular customers.
We sent yesterday doing those projects you love to have time to do before the movers arrive with all your belongings. Shelf lining in the kitchen cupboards, caulking and re-grouting bathrooms, setting up closets, installing a new washer and drier. I’d like to see one of those time-lapse video recordings of the property that would show the cars going in and out, people dashing to and fro. We were our own little ant colony.
The weekend has also been quite chilly; at least for a California born and bred girl. Lows in the 40s highs in the 50s. Perfect for my favorite Fall and Winter recipe – Roots. I plan to make this tonight when we return from another day at the house.
I’ve been making Roots for years. It was one of Will’s favorites and I always felt lie I was being a good mom when I dished up a plate of this antioxidant-packed meal. Add a little roast chicken or a link or two of turkey sausage and you are good to go.
The basic recipe is simple – walk thru the market and grab one or two of everything that is a root. Carrots, beets, onions, garlic, the list goes on and on. Tonight’s version will include these little rutabagas – about the size of a golf ball – that have redefined that root for me. Who knew they could be down right juicy, even after being roasted for 45 minutes.
I hope you whip up a batch of these soon. Get creative, there are no rules. You can even throw in a few non-root veg, like mushrooms and asparagus – very tasty and no one will ever be the wiser.
- 1 sweet potato, washed and cubed into 1 ½ to 2 inch cubes
- 3 -4 red or yukon gold potatoes (or handful of fingerlings)
- 2 – 3 shallots peeled
- 5 – 6 cloves of garlic, peeled
- 1 onion, cut into 2 inch chunks
- 3 beets, peeled and cut into 2 inch cubes
- 3 rutabagas, cut into 2 inch cubes – if they are very young, you don’t need to peel them
- 2 carrots, peeled and cut into 1 inch pieces
- ¼ cup olive oil
- Pinch salt
- Pinch black pepper
- 1 Tbs dried oregano
- 2 T red wine vinegar
- Heat oven to 375 degrees
- Toss all of the ingredients except the vinegar in a large bowl
- Pour into a large casserole – 13 x 9 inch should do it
- Bake uncovered for 45 minutes, stirring occasionally
- Remove from the oven, check to make sure that everything is fork tender
- Sprinkle the red wine vinegar over the mixture and stir well