Roasted Winter Root Vegetables with Rosemary

Ingredients

1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil + 1 tablespoon
2.5 tsp salt
1 tsp black pepper
1 tbsp white balsamic vinegar
10 garlic cloves, peeled


Directions

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Lightly coat 2 large baking trays with 1 tablespoon of oil. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared trays. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Add 5 garlic cloves to each tray, and reverse positions in oven.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.

Transfer roasted vegetables to large bowl and then serve.

Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.

Garlic Mashed Potatoes and Parsnips With Caramelized Onions

Ingredients

2 tablespoon olive oil
2 large white onions, thinly sliced
2 tablespoons brown sugar
1/4 teaspoon salt
2 lbs red-skinned potatoes, peeled and cubed
1 lb parsnips, peeled and cut into 1-inch pieces
1/2 cup whipping cream
1/4 cup (1/2 stick) butter
1 head of garlic
salt & pepper

Directions

Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon 1 tbsp oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.

Heat remainder of oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning.

Fill a large stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain and return to pot. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper.

Fold in onions and thyme, and serve.