We all know that it is important to eat a variety of foods with "color" for good health and to prevent cancer.  There is also something to be said about eating the "non-colors" or white vegetables (even Dr. Oz recommends it).  One random night for dinner I grabbed what I had in my refrigerator and root box to prepare some roasted vegetables.  The only vegetables that I could gather were lacking in a little of that "color" that we are all supposed to look for when preparing meals.  However, I was pleasantly surprised to find that the combination of all these ingredients came together quite perfectly.  My husband, who loves when I make roasted vegetables, took his first bite of this combination and quickly changed his gaze toward me.  He asked, "what did yo do?" "why is this so good?"  I really don't know why it is so good, perhaps these vegetables are ideal for roasting, or maybe they ban together to support each others' neutral complexion.  Whatever the reason, now is the time to be roasting vegetables.  I look for any excuse to fire up the oven and leave it on for hours during the cold winter months.  This just happens to be a more healthy reason to turn on the oven and keep your home toasty warm and smelling wonderful.  Roasting vegetables is also a great way to cut down on dishes to wash because you can do everything in one large roasting pan.  Next time when you are at your grocery store as you survey the produce isle look past the bright oranges, reds, yellows and purples, for the knobby roots and plain hues of white, green and brown.

Roasted White Vegetables

Serves 4

1 knob of Celeriac (aka celery root or knob celery)
small bunch of parsley root (about 5 or 6 roots) *Not parsnips, these are a different vegetable
1 small head of cauliflower
1/2 head of green cabbage
1 whole bulb of garlic
1 white onion
1 bulb of fennel *reserving some of the fronds for garnish

4 tablespoons of extra virgin olive oil
roasting spice mix (seen below)


Roasting Spice Mix
1 teaspoon flaked sea salt or kosher salt
1/4 teaspoon fresh ground black pepper

1/4 teaspoon ground ginger
1/4 teaspoon powdered lemon peel (see note below)
pinch of ground cloves (for a pinch grab a tiny amount of the ground cloves between your thumb and index finger)


    Preheat oven to 375° F. Peel and roughly chop the celeriac and parsley root.  Cut the cauliflower into small bite size pieces.  Shred the half a head of cabbage.  Peel the cloves of garlic and leave the small ones whole and slice the larger ones in half if you prefer.  Quarter and roughly chop the white onion and fennel bulb.  Reserve some of the fennel fronds to use as a edible garnish before serving.  Place all the vegetables in a large roasting pan and drizzle the olive oil on top.  Combine all the ingredients for the roasting spice mix in a small bowl and sprinkle on top of vegetables and toss well, making sure all pieces are coated.   Roast in a 375° F oven for 45 minutes, tossing the vegetables once, half way through the cooking time. 

Powdered Lemon Peel:  I get my powdered lemon peel from Penzeys Spices.  This is an important staple in my kitchen because this product gives a dish a strong bright lemony flavor without having to grate a fresh lemon.  It saves on time, and I like to use it when I want a strong lemon flavor without the small chunks of peel.  It is really great for baking and I'll even use it to supplement fresh grated lemon peel in things like lemon bars, cookies and cheesecake.  If you don't have access to a Penzeys Spice Store (I used to drive 3 hours to get to one, now they are only 20 minutes away) you could order it on their website or just stick with the regular fresh grated lemon peel.  If you choose to stay with the fresh lemon peel I would increase the amount used to 1 teaspoon.    
 


Comments

04/09/2013 8:19am

I am enjoying studying your content. It got my interest and I could research it over over again. I really like this content. Thank you.

Reply
04/09/2013 11:56am

Thanks so much for stopping by and taking a look

Reply
Jenn
08/05/2013 5:26pm

Looks delicious! I'm going to make it tonight!

Reply
08/05/2013 6:57pm

Hope you enjoy it Jenn!!!

Reply
10/29/2013 12:04pm


This really is my very first time i visit here. I discovered so numerous fascinating stuff in your weblog particularly its discussion. From the plenty of comments on your content articles, I guess I am not the only one having all the enjoyment right here! keep up the great work.

Reply

I am a very long time watcher and I just thought I’d stop by and say hello there for your 1st time. I actually take pleasure in your posts. I will definitely bookmark your website.

Reply
07/26/2014 4:26am

Each and every thing you posted here is amazing; specially your recipe. Its amazing.

Reply
08/12/2014 4:00pm

I'm not a vegetarian by any standard, yet once in a while I go over such a scrumptious vegetable-just formula or two that make me think I really could be, whether I were so slanted. But I really like it and you give us unique recipe. Surely I will make it and taste this roasted white vegetable.

Reply
10/21/2014 8:38am

Most systems will typically have an ordering of its symbol elements so that groups of them can be coded into larger clusters like words or acronyms.

Reply



Leave a Reply