Root vegetables are not only a delicious staple this time of year, but they’re good for you. My version adds a little honey for sweetness and black truffle butter for richness. Best of all, this can be made early and reheated prior to serving.
- 4 pounds parsnips
- 2 bunches carrots (about 12 carrots)
- 3 medium rutabagas
- ½ cup olive oil
- ½ cup good local honey
- salt and pepper
- 1 container black truffle butter (3 ounces)
- Preheat oven to 425.
- Peel all the vegetables.
- Using a mandolin, slice all the vegetables the same thickness. I prefer to slice them about half inch thick, so that they roast fairly quickly.
- Toss all the vegetables in a bowl together with the olive oil, honey and salt and pepper. Let vegetables sit for 30 minutes. Pour off liquid that forms in bowl and divide between two baking sheets.
- Roast the vegetables 20 minutes and then shake each pan, and rotate pans. Continue to roast for another 20 minutes or until they are tender and golden and have have some caramelization on them.
- At this point, you can keep them warm until ready to serve or serve right away. Just before serving stir in the container of black truffle butter and taste for salt and pepper.
This dish matches nicely with a good, crisp Riesling. I recommend Robert Sinskey Vineyards Abraxas, Vin de Terroir, which is a blend of Riesling, Pinot Blanc, Pinot Gris, and Gewürztraminer. I served this wine at my Thanksgiving party this year and I was particularly pleased with how it augmented the honey and mellowed the truffle butter flavors in this dish. Divine.