Ingredients Jump to Instructions ↓

  1. 1 whole garlic bulb

  2. 3 tablespoons olive oil, divided

  3. 1 pound fresh beets

  4. 3 medium parsnips

  5. 2 small rutabagas

  6. 2 medium turnips

  7. 4 medium carrots

  8. 2 large red onions, cut into wedges

  9. 1 teaspoon salt

  10. 15 whole peppercorns

  11. 3 bay leaves

  12. 1/2 cup white wine or vegetable broth

  13. 1/2 cup vegetable broth

  14. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Peel the beets, parsnips, rutabagas, turnips and carrots; cut into 2-in. pieces. Place in a large bowl; add the onions, salt, peppercorns, bay leaves and remaining oil. Toss to coat. Transfer to three greased 15-in. x 10-in. x 1-in. baking pans. Place garlic on one of the pans. Bake at 400° for 35 minutes or until garlic is softened, stirring once. Remove garlic; set aside to cool. Drizzle wine and broth over vegetables. Bake 20-30 minutes longer or until vegetables are tender. Squeeze softened garlic over vegetables; dot with butter. Transfer to a serving platter. Yield: 13 servings (3/4 cup each).


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