Roasted Root Vegetables with Fatty Fat Fat
November 14, 2011 § 3 Comments
Earlier this fall I discovered a brand new farm that is growing beautiful, beautiful food – they’re called Hand-Farmed Organics. I was able to join the tail end of their CSA season and each box has been thrilling! Really, my whole family has been ecstatic over root vegetables and squash, which isn’t at all typical. It’s undeniably exciting to have a box of gorgeous produce delivered to your doorstep by one of the farmers that has grown it. I know that aspect can’t last forever, but meeting Casey & Ryan and talking to them about what they’re growing and how has us all jazzed. Rutabagas! Yes!
I’ve made a lot dishes with squash this month … an Indonesian soup with pumpkin was a standout. Ravioli was a little too laborious to be repeated anytime soon (daughters + pasta machine = cursing mother). My go-to favorite, quick & delicious root vegetable dish is a simple dice and roast. The secret ingredient is duck fat. It just is. I recommend buying some duck fat at the butcher shop and keeping it in the freezer. Add a dollop in place of butter or oil and your food will suddenly taste … fancy.
Roasted Root Vegetables with Duck Fat
A combination of root vegetables and squash such as…
1 small Delicata squash
3 baby turnips
5 cloves garlic, peeled
2 small Yukon Gold, or other waxy potato
2 branches of thyme
2 Tablespoons duck fat (or a combination of olive oil and melted butter will do in a pinch)
Salt to taste
1) Preheat a cookie sheet in a 400 degree oven.
2) Chop the vegetables into like-size pieces. 1.5″ chunks work well.
3) Melt the duck fat in a small skillet over medium heat
4) Toss the vegetables, garlic, and thyme branches in a bowl with the duck fat until well-coated. Add salt to taste.
5) Pour the vegetables onto the pre-heated tray and roast for 15 minutes. Turn the vegetables with a spatula and roast for 10 minutes more.