Roasted root vegetables with creme fraiche and parsley pistou
Serves: 6 servings
  • about 3.5 lbs mixed root vegetables (I used sweet potato, parsnips, carrots, rutabaga, turnip, and cauliflower - which is not a root vegetable, but it works), peeled and cut into ½-inch cubes
  • 3 or 4 large cloves of garlic, skin on
  • ¼ cup olive oil
  • salt
  • 1 bunch flat leaf (Italian) parsley
  • 1 tsp. white wine vinegar
  • ¼-1/2 cup olive oil
  • salt
  • ¾ cup creme fraiche
  1. Heat your oven to 425F. Toss the cubed vegetables and the garlic cloves with ¼ cup olive oil and a good sprinkling of salt. Spread on a large rimmed baking sheet and roast in the oven, stirring occasionally, until extremely tender and browned on the outside, about 45-50 minutes. Remove from the oven.
  2. Remove the roasted garlic cloves and take off their peels. Combine the roasted garlic, parsley, white wine vinegar, and ¼ cup olive oil plus a pinch of salt in a food processor. Process until thoroughly chopped together (but stop before it becomes a paste) adding more olive oil if it needs to be more sauce-y. Taste and adjust the vinegar and salt to taste.
  3. Toss the roasted vegetables with as much of the parsley pistou as you'd like.
  4. To serve, spread the creme fraiche in a layer on a serving dish, then layer the root vegetables over this. Serve warm or at room temperature.
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