In glowing shades from white to ochre to orange, these roasted root vegetables bring brilliance to any harvest table. Rendered duck fat and high heat produce a crispy façade while locking in a tender interior cloaked with full flavor.
For the Root Vegetables:
1 pound carrots
1 pound parsnips
1 pound turnips
1 pound rutabagas
½ cup rendered duck fat
3 tablespoons olive oil
For the Seasoned Coating:
⅓ cup “00” or other fine flour
2 teaspoons herbes de Provence
2 teaspoons salt
1 teaspoon coarsely ground pepper
1 teaspoon garlic powder
½ teaspoon sweet paprika
¼ teaspoon red pepper flakes
To Prepare the Root Vegetables:
Preheat oven to 425°F.
Peel the four pounds of root vegetables. Wash off any debris and dry the vegetables thoroughly. Cut each vegetable into ½-inch matchsticks, about 2 to 3 inches long. Place the cut vegetables in a bowl. By hand, massage the vegetables with the rendered duck fat and olive oil.
To Prepare the Seasoned Coating:
In a large paper bag, combine the flour, herbes de Provence, salt, ground pepper, garlic powder, sweet paprika, and red pepper flakes. Add the oil-coated vegetables. Securely close the bag’s opening and shake vigorously until the spice-flour mixture coats all of the matchsticks.
To Roast the Root Vegetables:
Spread the coated vegetables out on a greased baking sheet. Verify that one surface of each vegetable matchstick is touching the pan and not overlapping other vegetables. Place the tray in the preheated oven, and roast for 20 minutes. Remove the tray from the oven. Flip the vegetables with a spatula, returning them to an even layer. Roast an additional 20 minutes until they obtain a lightly crisp exterior with a soft interior. Serve hot.
Recipe Created and Stylized by R. Shannon Mock
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