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Mid-Eastern Blend - Roasted Root Vegetables

Roasted Root Vegetables

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Ingredients :

  • 1 each Turnip, Parsnip, Carrot (medium sized)
  • Butter or Olive Oil

By Chef Stephen Dowe

Directions :

  1. Wash your vegetables well, peel and slice. When you purchase them at the grocery store the turnips and parsnips are covered in wax so much sure to remove it all when you peel.
  2. A turnip has another layer (besides the skin and wax) so it's best to cut in about an 1/8" of an inch into it and peel almost like an orange. (watch him demonstrate here)
  3. Prep your oven to 425 degrees, roast for about 45 minutes.
  4. Put a nice dollup of butter into a hot pan on medium-high heat, and then approximately 1/2 teaspoon Mid-Eastern Blend. Move quickly so the butter and spices don't burn as the butter melts, add some olive oil if you need to cut the heat.
  5. After 30 seconds or so add your root vegetables, flip and sautee for 30-60 seconds. They should be nice and hot from the oven, serve as a side dish or pair with roasts and entrees.

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