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Serve winter vegetables raw, cooked, or fermented.
Photo by Jenny Zarines
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Nick Barnard co-founded London-based Rude Health with his wife in 2005. Rude Health produces supremely nourishing oatmeal, granola, muesli, and snacks as well as grain and nut milks. The company has won numerous awards for taste and ethical standards.
Photo by Jenny Zarines
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Nick Barnard co-founded London-based Rude Health with his wife in 2005. Rude Health produces supremely nourishing oatmeal, granola, muesli, and snacks as well as grain and nut milks. The company has won numerous awards for taste and ethical standards.
Cover courtesy Kyle Books
Ingredients
- 2 + 1/4 pounds mixed winter vegetables, such as carrots, parsnips, fennel, pumpkin, squash, rutabaga, celeriac, turnips, small onions, and small beets
- 14 ounces small Yukon gold or other floury potatoes
- 1/4 cup extra virgin olive oil
- A bunch of woody herbs, such as thyme and rosemary
- Sea salt and freshly ground black pepper
- For the dipping sauce: 1/4 cup mayonnaise
- For the dipping sauce: 2/3 cup crème fraîche
- For the dipping sauce: 3 garlic cloves, smashed and minced
Directions
- Preheat the oven to 425 degrees Fahrenheit.
- Trim, peel, and cut up the vegetables coarsely but keep the smaller vegetables, including the potatoes, whole and the beets unpeeled.
- Mix all the vegetables in a bowl, pour over the oil and about 1 + 1/2 teaspoons of salt, and mix thoroughly until all are lightly glistening with oil and salt.
- Transfer the vegetables onto a baking sheet and lay the herbs on top. Roast for about 30 minutes.
- To make the dipping sauce, mix the mayonnaise and crème fraîche well together and stir in the garlic. Season to taste.
- Remove the herbs before serving, with the sauce on the side.
