Cookbook

Oven-roasted Roots

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Ingredients

  • 1 1/2 lb p-d-t, plusieurs sortes?
  • 1 1/2 lb carotte, ou autres legumes: poireaux, etc.
  • 1 1/2 lb onion
  • 2 Tbsp huile d'olive
  • 1-2 tsp thym, frais
  • 1-2 Tsp romarin, frais
  • 1/2 tsp poivre
  • 1/3 cup vin rouge
  • 1/3 cup vinaigre balsamique
  • 1/3 cup bouillon de poule
  • sel

Instructions

Scrub potatoes and carrots. Cut potatoes in half. Slice onions. In metal roasting pan, mix potatoes with carrots, onion, oil, thyme, rosemary and pepper.

450 F - 40-50'. Stir occasionally, until tender.

Transfer pan from oven to rangetop and set over medium heat. Add red wine, mblsamic vinagar, and chicken broth. Stir until brown drippings are scraped free and vegetables are coated, 2-4'.

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