While the weather was wild today, including a brief but intense blast of hail, it appears that a break in the rain is on the way. The ground is so saturated in many places; I have never felt it so soft and squishy. We sowed seeds in the greenhouse again, the first of the year. The list of possible projects for this week is long, although it is hard to know if it will dry enough to start many of them.
This weeks's pick list:
- Pac Choy
- Carrots
- Beets
- Radish
- Turnips
- Winter Squash
- Potatoes
- Kale
- Kohlrabi
- Parsnip
- Rutabaga
- Celeriac
Roasted Parsnips, Turnips, And Rutabagas With Ancho-Spiced Honey Glaze, from bonapetit.com
- 2 tablespoons (1/4 stick) butter, melted, divided
- 2 tablespoons honey
- 1 1/2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon ground ancho chiles
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- Pinch of cayenne pepper
- 12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces
- 12 ounces turnips, peeled, cut into 1-inch wedges
- 12 ounces rutabaga, trimmed, peeled, cut into 3/4- to 1-inch wedges
- 1 1/2 tablespoons extra-virgin olive oil
- Coarse kosher salt
- Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 400°F. Spread parsnips, turnips, and rutabagas evenly on individual baking sheets, as each vegetable cooks differently. Drizzle remaining 1 1/2 tablespoons melted butter and all the olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are somewhat softened and browned in spots, tossing occasionally, about 50 minutes.
- Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.