6 servings, about 1¼ cups each
Any combination will work with this dish; start with 12 cups of peeled vegetable pieces. Be sure to peel large turnips well; their skin is thicker and more fibrous than other root vegetables.
¼ cup olive oil
3 cloves garlic, minced
2 teaspoons paprika, preferably sweet Hungarian
2 teaspoons ground cumin
1 teaspoon sea salt
1 medium baking potato, cut into 1-inch chunks
1 medium sweet potato, cut into 1-inch chunks
2 turnips, peeled and cut into 1-inch chunks (if the turnips are small, add more and no need to cut them into chunks, just leave them whole)
1 medium rutabaga, cut into 1-inch chunks
2 medium carrots, cut into 1-inch chunks
8 ounces peeled and seeded butternut squash, cut into 1-inch chunks
1. Preheat oven to 425 degrees.
2. Place oil, paprika, cumin, and salt in a food processor or blender and pulse or blend until smooth.
3. Place potato, sweet potato, turnips, carrots, and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
4. Roast the vegetables, stirring once or twice, until tender, about 45 – 50 minutes.
2 cups cilantro leaves( about 2 bunches)
1½ cups parsley leaves (about 1 bunch)
4 cloves garlic
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon paprika
½ teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne or to taste
1/3-1/2 cup olive oil, to taste
¼ cup freshly squeezed lemon juice
1. Coarsely chop cilantro and parsley. Place them in the food processor and chop very finely You should have 1 cup finely chopped herbs.
2. Place the garlic and sea salt in a mortar and puree. Add a small handful of the chopped herbs and gently, but firmly, grind the herbs until they begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil, and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with the roasted vegetables, fish, or chicken.
Yield: Makes 1 cup, approximately