Hello, everyone. As per our recent weather events, it is still winter here in Georgia.
In the winter months, I love serving root vegetables such as parsnips, sweet potatoes, turnips, celery root, carrots, etc. Not only are they healthy for you, but they also taste delicious.
The following recipe can be used as an entree on its own, or as a side dish for your favorite meat, poultry, or seafood.
► 2 bunches of peeled baby carrots
► 2 bunches of baby turnips
► 1 large celery root. (Peeled and cut into half inch squares.)
► 3 peeled parsnips. (Cut into half inch circles.)
► 1 large sweet potato. (Cut into half inch cubes.)
► 1 lb. fingerling potatoes. (Boiled for 20 minutes and cut in half)
► 1 branch of rosemary. (Picked and chopped fine.)
► 1 small bunch thyme. (Picked and chopped fine.)
► 1 bunch parsley. (Picked and chopped fine.)
► Salt and pepper to taste.
► 1 lemon juiced.
► ¼ cup of extra virgin olive oil.
Preheat oven to 500 degrees Fahrenheit. In two large skillets, over medium high heat, carefully pour olive oil in the skillets. Carefully add each of the vegetables to each skillet. Season with salt and pepper. Sauté vegetables until they start to turn golden brown. (approximately 4 to 5 minutes.) Place skillets in preheated oven for five minutes. Carefully remove from oven and add lemon juice and add chopped herbs.