30 to 45 minutes
24 small new potatoes, scrubbed clean
12 parsnips, peeled
6 turnips, small and peeled
4 sweet potatoes, small and peeled
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup Madeira wine
1/2 cup chicken stock, low sodium and fat free
1/4 cup fresh parsley for garnish
Take clean new potatoes and remove 1/2 of peeling from center of potato.
Cut peeled parsnips into sections 2 inches long.
Taper ends of each piece so that it resembles a football.
(This technique is called turning.
Cut turnips in half and turn each piece just like parsnips.
Cut peeled sweet potatoes into 2-inch sections and turn each piece.
Pre-heat oven to 450 degrees.
In a large bowl, combine potatoes, parsnips, turnips, sweet potatoes, oil, salt and pepper and toss to coat.
Transfer to a large roasting pan and roast, turning vegetables every 10 minutes, until tender and well browned, about 30 to 45 minutes.
At this point you can remove vegetables and cool.
Cover and refrigerate until needed before dinner.
Transfer the roasting pan with the remaining drippings to the stovetop and heat to medium-high heat.
Add Madeira and stock and cook until liquid reduces by half.
Cool and refrigerate in a sealed container.
Before dinner, heat reduced stock and add roasted turned roots.
Place in a serving bowl and garnish with fresh chopped parsley leaves
No Nutritional Information Available
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