October 7, 2010 – Slow-Roasted Winter Vegetables

Today is Thursday and it was even colder last night, 43° and right now, (10:00 a.m.) it is 57° with a predicted high of 71. Brrrrr. Time to have the furnace serviced.
It rained enough yesterday that I don’t need to water anything in the garden today. I can’t remember the last time we had this much rain so early in the year. Perhaps the “El Niño” year in the late ’90s.

I visited the produce market yesterday and purchased a bunch of “winter” vegetables (don’t grow these) and today will be slow-roasting them. I will package and vacuum seal them in portions so I will have them ready for “instant” stews and similar dishes in the future.
The vegetables develop much more flavor when prepared this way and are a good base for using small amounts of meat or poultry. Very economical too.

This is what the veggies look like prior to roasting. (Batch from last year.)
The brown things are large roasted garlic cloves since I had a large supply. I used 1 cup as the roasting process (in oil) makes the garlic sweeter and less assertive.
If using raw garlic I would use less, a generous half cup or so.
Veggies ready to roast

And here is a photo of the finished product.
Veggies roasted

I don’t have a recipe per se, I just use equal amounts of root vegetables such as carrots, sweet potatoes (white), red bliss potatoes (or any “wax” type potato), parsnips, celery root, celery, onions (usually more onions, to equal 1/4 of the total vegetable mass), garlic, sweet bell peppers (ripe red, yellow or gold), sometimes various types of winter squash, rutabaga, kohlrabi, and mild turnips. (If too strong, the turnip flavor tends to overwhelm the other vegetables)
I use olive oil or another vegetable oil, there is no need to use EVOO and indeed, some of the “greener” extra-virgin olive oils add too much of a grassy flavor.
Season with salt and pepper, add the herbs and spices that you like. Thyme, especially if fresh, is very good. Add rosemary sparingly. A modest grating of nutmeg is very good if parsnips, sweet potatoes and squash predominate in your blend.
I use a large roasting pan, 12 x 16 inches, 3 1/2 inches deep. If your batch is smaller, use a pan that allows the vegetables about the same amount of room as you see in the photos.
Roast at 275° F., for 2 1/2 to 3 hours. Stir a couple of times during the roasting time.

Cool completely before transferring to storage containers and refrigerating or freezing.
I freeze it in several smaller containers, for individual size servings and try to use it within a month or so.
This makes a great base for a stew, soup, etc.

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3 Responses to October 7, 2010 – Slow-Roasted Winter Vegetables

  1. Darienne says:

    One of our favorite meals…just roasted vegetables…except that I add Brussels Sprouts to the mix.

  2. Wonderful post, and great blog! Thank you!!

  3. asenjigal says:

    Thanks, Darienne and Sherry.

    I’m a big fan of foods like this.

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