Baked Root Vegetables with Lemon and Dill | Sequatchie Cove Farm

The greens from the beets, kohlrabi, and turnips are also delicious.  Just wash, chop and sautee in a little butter or oil.  Season to taste. (We like balsamic vinegar and sea salt.)

Ingredients:

• 2 dark red beets
• 2 chioggia beets
• 3 small kohlrabi bulbs
• 1 bunch of baby turnips
• 6-8 shiitake mushrooms, sliced thinly
• 4 Tbs butter
• 1 garlic clove, minced
• 1/4 cup white wine
• 1/2 lemon, juiced
• a couple of pinches of sea salt
• A dash of white pepper
• 4 sprigs of fresh dill, chopped

Method:

After removing the leaves, wash the root vegetables and remove the fine hairlike roots, but leave the skins on the beets and turnips.  Peel the kohlrabi.

Slice the root vegetables thinly with a sharp knife or a mandoline. Layer in a dish, starting with the dark red beets, followed by the kohlrabi, then turnips.  Layer the sliced shiitake mushrooms next, then finish with the chioggia beets.

In a saucepan, melt the butter on medium heat and add the minced garlic.  Cook just long enough for the garlic to become soft and fragrant, but do not let it brown.  Stir in the wine, lemon juice, salt and pepper.  Simmer one minute longer, then add the chopped dill.

Remove from heat and pour evenly over the vegetables.  Bake for one hour at 375 degrees.

Filed under: Seasonal Food Recipes on December 3rd, 2009 |