Roasted root vegetables are a staple of winter, and for good reason. Not only do the hearty roots satisfy and warm the belly, but they are chock full of nutrition; beta carotene, folate, vitamins C, B and B6, just to name a few favorites. Also, they are delicious.
Although this may seem a simple recipe, it is elevated by the addition of tangy pickled pumpkin, and the seasoned brine it is made with. The warmed apple slices are a surprise that tastes so right, you’ll start slipping them in to savory dishes more often.
Paul Virant, author of The Preservation Kitchen, and the source of inspiration for this recipe says it well. "The point of these recipes is not to shock and awe your gastronomically competitive friends…It is for anyone who wants to eat a delicious, seasonal meal that not only lends itself well to customizing…but also showcases the power of a well stocked pantry. And that alone is worth bragging rights.”
While we strive to be humble as a turnip root, we must admit that we welcome a chance to show off the contents of our well-stocked pantry. After all, so much of the fun of making these foods is in the sharing of them, the melding of friends and foods and stories and flavors. The original recipe called for turnips; use turnips here, if you desire! Use sweet potatoes, too, if you wish. Leave out the beet, use dill instead of parsley. Make it your own, as we have. Be our guest.
And psst! You may want to save the greens from the carrots and radishes...
Remove the dish from the oven.
Remove the rosemary sprigs and crumble some of the now-dried rosemary over the dish to taste.
Stir in the pickled pumpkin, and add a splash of the pickling liquid. Slice the apples thinly and toss them gently with the warm, roasted roots; the apples will quickly heat through to become a seamless part of the dish.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.