Oven-Roasted Chips of Winter Roots
Celery root, parsnip, rutabaga, turnip, and fennel all have distinctly different tastes and textures. Roasting brings out the flavor of each, and using them in combination is a simple way to bring a wide range of tastes to the plate. Parsnips are dense, rich, and sweet, while celery roots are full of the sharp, pungent taste of home-grown celery. Dark orange rutabagas have a strong flavor of the earth, and turnips possess a faint mustard taste. Licorice-flavored fennel isn’t a proper root at all, but it fits right in with the other roots in this recipe. Use this mix of roots as a change from roasted potatoes.
- 2 parsnips
- 1 large turnip
- 1 large rutabaga
- 1 large or 2 medium-sized fennel bulbs
- 1 celery root
- 2-3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Preheat oven to 475 degrees. Trim the parsnips and peel them. Cut them lengthwise into ¼-inch-thick slices.
- Peel the turnip and rutabaga. Cut them into quarters and then into ¼-inch-thick slices.
- Trim away the top of the fennel bulb(s) and remove any brown or tough outer layers.
- Cut the bulb(s) in half lengthwise and then into slices ¼-inch thick.
- Peel the celery root and cut it in the same manner as the fennel.
- Put all of the vegetables in a bowl with the olive oil.
- Toss the vegetables to coat them lightly with the oil.
- Season with salt and pepper.
- Spread the vegetables evenly on a baking sheet large enough to hold them in a single layer. (If you want crispy veggies, make sure they don’t overlap. If you crowd them, they will still be tasty, but you will end up with veggies that are more steamed than roasted.)
- Roast the vegetable slices in the preheated oven for 8 to 10 minutes. Turn them and cook until slightly crisped and tender, 5 to 7 minutes longer.
- Serve hot.