Got this from Gracie years ago..
Give yourself a reason to eat your vegetables
8 carrots, cut into 2-inch slices
6 parsnips, cut into quarters
6 turnips, cut into quarters
6 leek bulbs, cut into quarters
6 red potatoes, cut into quarters
4 kohlrabi, cut into quarters
2 red onions, cut into 1-1/2 inch pieces
1 head garlic, separated into cloves
6 Tablespoons vegetable oil or olive oil
2 cups chicken stock
1 envelope onion soup mix
Salt and pepper to taste
HINT: Prevent teary eyes by quartering the onions under cold running water.
TO PREPARE:
Saute the carrots, parsnips, turnips, leeks, red potatoes, kohlrabi, onions and garlic in batches in the oil in a skillet until light brown; use 1 to 2 Tablespoons of oil per batch. May saute the vegetables in advance and store in the refrigerator. Bring to room temperature before roasting.
Spoon the sauteed vegetables into a roasting pan. Stir in the stock and soup mix. Roast at 350 degrees for 1 to 1-1/2 hours or until done to taste, adding additional stock as needed. Season with salt and pepper.
Give yourself a reason to eat your vegetables
8 carrots, cut into 2-inch slices
6 parsnips, cut into quarters
6 turnips, cut into quarters
6 leek bulbs, cut into quarters
6 red potatoes, cut into quarters
4 kohlrabi, cut into quarters
2 red onions, cut into 1-1/2 inch pieces
1 head garlic, separated into cloves
6 Tablespoons vegetable oil or olive oil
2 cups chicken stock
1 envelope onion soup mix
Salt and pepper to taste
HINT: Prevent teary eyes by quartering the onions under cold running water.
TO PREPARE:
Saute the carrots, parsnips, turnips, leeks, red potatoes, kohlrabi, onions and garlic in batches in the oil in a skillet until light brown; use 1 to 2 Tablespoons of oil per batch. May saute the vegetables in advance and store in the refrigerator. Bring to room temperature before roasting.
Spoon the sauteed vegetables into a roasting pan. Stir in the stock and soup mix. Roast at 350 degrees for 1 to 1-1/2 hours or until done to taste, adding additional stock as needed. Season with salt and pepper.
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