Friday, November 20, 2009

Balsamic Roasted Vegetables

By popular demand by my recently removed roommate: A Russian roasted vegetable recipe adapted for Medieval ingredients. For a New World version substitute potatoes for turnips, carrots for parsnips. This is one of the recipes served a zillion years ago at a Medieval event thrown by a proposed Brooklyn, NY canton in the SCA.

3 medium turnips (or one rutabaga) peeled and cut into 1 1/2 inch pieces
1 medium red onion cut into wedges
6 small parsnips (or carrots) peeled and sliced into 1 1/2 inch pieces (or 2 cups peeled winter squash, 1-inch pieces)
2 fennel bulbs cut into wedges (or 6 celery stalks but much better with fennel!)
1/4 cup balsamic vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
3 tbs olive oil
1 tsp fennel seed, crushed (or dried rosemary crushed)
fresh rosemary (garnish, optional)

Lightly grease a 15 1/2 x 10 1/2 inch, 2 inch deep roasting pan. In the pan combine turnips, parsnips, fennel and onion. In a mixing bowl stir together balsamic vinegar, olive oil, sugar, crushed fennel seed, salt & pepper. Drizzle over vegetables.

Bake uncovered in 450-degree oven for 45-50 minutes or til turnips and onions are tender, stirring twice (or more) during baking. To serve transfer to a serving bowl... if desired garnish with fresh rosemary.

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