Servings:
Serves 4 Servings
Ingredients
Vegetables and herbs:
- 2 ea. parsnips, peeled and cut into 1-inch oblique cuts
- 2 ea. turnips, peeled and cut into 1-inch oblique cuts
- 2 ea. carrots, peeled and cut into 1-inch oblique cuts
- 2 ea. idaho potatoes, peeled and cut into 1-inch oblique cuts
- 1 ea. rutabega, peeled and cut into 1-inch oblique cuts
- 10 clove garlic, peeled
- 1 tablespoon fresh thyme, chopped
- 2 tablespoon fresh oregano, chopped
For the spice mixture:
- 2 ea. parsnips, peeled and cut into 1-inch oblique cuts
- 2 ea. turnips, peeled and cut into 1-inch oblique cuts
- 2 ea. carrots, peeled and cut into 1-inch oblique cuts
- 2 ea. idaho potatoes, peeled and cut into 1-inch oblique cuts
- 1 ea. rutabega, peeled and cut into 1-inch oblique cuts
- 10 clove garlic, peeled
- 1 tablespoon fresh thyme, chopped
- 2 tablespoon fresh oregano, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon Espelette pepper
- 1 tablespoon kosher salt
- 4 ounce whole butter, melted
- 6 ounce stout, such as guinness
Preparation
Baking Directions:
Place all of the vegetables in a large mixing bowl.
Add the melted butter, chopped herbs and sliced garlic.
Season the vegetables with spices, salt and ground black pepper.
Add this to an ovenproof baking dish that has a lid.
Pour on the stout.
Place the lid on the baking dish and put into a 375-degree preheated oven.
Allow this to cook for 45 minutes or until the vegetables are soft.
