Racines De Franconia Franconia Root Vegetables Recipes

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

FRANCONIA POTATOES RECIPE

Steps:

• Boil the potatoes in salted water until almost cooked through - they should still offer some resistance to the tip of a sharp knife. Drain the potatoes and place them in a covered baking dish with the butter. Cook covered in a preheated 350F (180C) oven, turning and basting the potatoes occasionally, until evenly browned, about 20 minutes. Season with salt and pepper before serving. Serves 4 to 6.

RACINES DE FRANCONIA (FRANCONIA ROOT VEGETABLES)

Steps:

• Drop potatoes into a saucepan of cold, salted water. Over high heat.
• bring water to a boil, lower heat to medium, and cook potatoes 12 minutes.
• Drain, let cool for a few minutes, pat dry, and cut into quarters (or halve horizontally and trim each half into ovals).
• Meanwhile, drop carrots, turnips, and onions into boiling salted water to cover. Lower heat to medium, cover, and cook until barely tender (10 to 15 minutes, depending on size).
• Drain, instantly cool under running water, and set vegetables aside.
• Warm oil and beef stock on stove until ready to use.
• About one hour before main entree will be served, place potato quarters in to mixed stock and oil and turn them to coat.
• Place in oven (wherever there's room, including the bottom shelf) on baking sheet or aluminum foil and roast for 45 minutes, turning every 10 minutes or so to brown all sides evenly. Add carrots, turnips, and onions and sprinkle with thyme, salt, and pepper.
• Continue roasting and turning frequently until vegetables are tender and evenly browned (about 15 minutes longer). Using tongs (or a slotted spoon) and draining off excess fat, remove to serving dish; sprinkle with parsley.