The fall season brings so many root vegetables from the farm to our table, that I relish in selecting which ones to combine and simply roasting them. Their flesh becomes tender and they exude a very sweet, subtle, roasted scent. Oh! The house smells so good while they cook! A delicious welcome when guests arrive. Here, I prepared them with caramelized onions and my inherited Provençal tradition of enhancing dishes with garlic and oil cured black olives.
Very simple to prepare and easy to present with a bit of chopped fresh parsley. In this preparation, the most essential ingredient is: TIME! You just can’t skip a step or hasten the process. You need time to slowly let the onions cook down and caramelize, and time to soften the root vegetables without burning them.
Ingredients for 4 servings:
For the root vegetables
3 large carrots (or 6-8 smaller ones)
2-3 large parsnips
1 large rutabaga
1 large yam
4 dozens oil cured black olives
6 garlic cloves
2-3 Tbsps. olive oil
A few springs of parsley, chopped
Freshly ground sea salt and black pepper
For the caramelized onions
2-3 red onions
2 Tbps. olive oil
1/4 cup balsamic vinegar
Freshly ground salt
Preheat oven to 375F.
Heat the olive oil in a cast iron skillet over medium high heat. Add the onions and stir to coat them with the olive oil. Reduce the heat to low-simmer and cook for about one hour until the onions caramelized, checking periodically (see below check points).
Peel and cut the rutabaga and yam evenly. Place in a bowl. Peel and cut the garlic in half. Remove the center of the garlic. Add to the bowl with the yam and rutabaga. Add the black olives and toss with 1 Tbsp. of olive oil, sea salt and pepper.