Ingredients
Filling
- A bunch of beets (red, chiogga or golden)
- Carrots
- Parsnips
- Rutabagas
- Whole garlic cloves, peeled (I like to eat these!)
- Leeks
Directions
- Have kids scrub root vegetables in sink (Japanese vegetable brushes are great for this.)
- Trim tops and bottoms. Don’t peel.
- Cut in large pieces into a heavy lidded roasting pot.
- Add a little liquid to make steam (apple cider is nice).
- Add salt and pepper.
- Cover and roast at 350° until vegetables are soft.
Notes
Good with sour cream and/or fresh lemon.
