Ingredients Jump to Instructions ↓

  1. 3 parsnips

  2. 3 carrots

  3. 3 beets

  4. 1 celery root

  5. 3 onions , peeled

  6. 2 1/4 cups olive or salad oil

  7. 3/4 cup carrot juice

  8. 1 teaspoon ground curry powder

  9. 1 teaspoon Dijon mustard

  10. 1 tablespoon seasoned rice vinegar

  11. 1/4 pound peeled fresh horseradish very thinly -- shredded (opt) salt and pepper

Instructions Jump to Ingredients ↑

  1. Preparation : Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half. (Cut any large pieces in half again lengthwise.) Cut beets, celery root, and onions into 11/2" thick wedges. Place all vegetables in a 11x17" roasting pan. Add 1/4 cup oil and mix well. Bake 400F oven until vegetables are well browned and tender when pierced, about 1 1/2 hrs; stir occasionally. Cool to room temp. If making ahead, cover and chill up to 1 day. Bring to room temp. before serving. Carrot Vinaigrette. Mix together 1 tbsp. of remaining oil, carrot juice, curry powder, mustard, and rice vinegar. If making ahead, cover and chill up to 1 day. Fried Horseradish. Heat remaining olive oil to 350F in 2-3 qt. pan on medium heat-high heat; maintain heat. Add 1/3 of the horseradish shreds; cook until golden brown and crisp, 25-35 sec. Remove with a slotted spoon ; drain on paper towel. repeat to cook remaining horseradish. season with salt and pepper. If making ahead, cool completely, wrap airtight, and store at room temp. up to 6 hrs. To assemble the salad, pour vinaigrette onto a large flat serving platter or into a large bowl. Arrange roasted vegetables decoratively over it. Sprinkle with horseradish. From Sunset Magazine. Serves 6-8.


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