by micki barzilay
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micki barzilay's Notes:
Expand6 Parsnips Ask a question about this ingredient
4 Quinces ( if not available a Green Apple may be substituted) Ask a question about this ingredient
4 Sweet Potatoes Ask a question about this ingredient
4 Garnet Yams Ask a question about this ingredient
6 Carrots Ask a question about this ingredient
1 pound petite baby onions Ask a question about this ingredient
6 Yukon Gold Potatoes ( Medium-Sized) Ask a question about this ingredient
1 Head of Garlic Ask a question about this ingredient
1 cup Extra Vigin Olive Oil Ask a question about this ingredient
1/2 cup Hazelnut or Macadamia Nut Oil Ask a question about this ingredient
4 sprigs of Rosemary Ask a question about this ingredient
1 sprig of thyme Ask a question about this ingredient
Remove skin from all vegies, then rub them each down with a clove of garlic and cut them into 1 inch cubes. Finely chop the remaining garlic and set aside. Skin and cube the quince like an apple. In an oven safe casserole lightly coat with olive oil layering first with the finely chopped garlic then the vegies,quince, and onions drizzle everything with the EVVO and Hazelnut / Macadamia Oil, & sprinkle evenly with herbs in 300 degree oven tossing lightly periodically till vegies are soft , lighly golden brown & carmelized, ( being sure not to burn). Just before serving place chips of butter across the top and flash in broiler for 20-30 seconds just to quickly melt butter ( be sure to keep your eye on it to make sure it does not burn) ! Serve immediately.Happy Thanksgiving!
Ask a question about this stepThis looks really good! I like that you use hazelnut oil and that you rub the veggies with garlic. Great tip! Interesting that you use both yams and sweet potatoes. ;o)
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Thanks my friend...the reason I like both yams and sweet potatoes is for their color contrast...the parsnips,sweet potatoes & yukon gold potatoes lean to the buttery tones, quince toward champagne, and garnet yams & carrots reflect the golden tones of Autumn. The onions carmelize, the herbs accompany, & the butter finishes the dish . I love this one myself...I happen to be prepping some quince as I write!