Gay posted one Rec: Roasted Vegetable Platter With Arugula Green Godess dip
There is a picture of it; on Gays original post. ((Still have the Aw shucks shrimp problem)). This version gets green from Arugula and scallions and is recomended to make ahead.
Roasted Vegetable Platter With Arugula Green-Goddess Dip
Makes 12 servings
Make ahead: Yes
You can find root vegetables in grocery stores year-round, but here's a good reason to visit the farmers' market in colder months (when farmers need your business most). There you will find glorious multicolored beets, sweet young carrots, and electric-green arugula for a platter that is a play on crudites. The dip is even better when made a day ahead.
Ingredients:
For the dip:
3/4 cup sour cream
1/4 cup mayonnaise
1 green onion, including top, chopped
1 clove garlic, chopped
1 tablespoon freshly squeezed lemon juice
2 cups (about 2 ounces) packed fresh arugula leaves
2 tablespoons chopped fresh tarragon leaves
Salt
For the vegetables:
6 large or 12 small beets, in mixed colors, if possible
4 parsnips (about 1 1/2 pounds)
24 baby carrots (not bagged mini carrots) or 12 regular carrots (about 1 pound)
2 celery roots
Olive oil
Salt
24 very small red or white "creamer" or Yukon gold potatoes (about 1 1/2 pounds)
Directions:
To make the dip:
Combine the sour cream, mayonnaise, onion, garlic, and lemon juice in a blender or food processor fitted with the metal blade. Add half of the arugula and pulse until just combined; add the remaining arugula and the tarragon and pulse until just combined.
Season to taste with salt. Transfer the dip to a bowl, cover, and refrigerate while you prepare the vegetables, or for up to 1 day.
To prepare the vegetables: Preheat the oven (with two racks) to 375°F. Trim the leaves and stems off the vegetables and wash the vegetables well. Wrap half of the beets in a large piece of aluminum foil and set in the oven directly on a rack; repeat with the other beets, putting them on the other rack.
Peel the parsnips and carrots. If using baby carrots, leave them whole; if using larger carrots, cut them into sticks about 3 inches long and ½ inch thick.
With a chef's knife, cut the bottom and top off of the celery root, then trim away the skin. Cut the parsnips and celery root into pieces about the same size as the carrots (the vegetables need to be roughly the same size so they will cook evenly). Keep each type of vegetables separate.
Toss the carrots in a small bowl with 2 teaspoons oil and a generous pinch of salt; place them on a baking sheet in one layer.
Repeat with the celery root and transfer it to the same baking sheet, but keep the vegetables separate. Repeat with the parsnips; transfer them to another baking sheet. Repeat with the potatoes, and place them on the baking sheet with the parsnips, keeping the vegetables separate. Place the baking sheets in the oven alongside the beets.
After 30 minutes, test the carrots, celery root, and parsnips for doneness; they should be cooked through and slightly browned, but not soft. Remove any cooked vegetables and return the pans to the oven as necessary, for about another 5 minutes or until the remaining vegetables are done. Test the potatoes and beets after 45 minutes; if a knife slides easily into the centers, they are done (beets may need up to an hour, depending on size). Let the vegetables stand at room temperature. When the beets are cool enough to handle, pull off the skins and cut the beets into wedges. (The vegetables can be cooked up to 2 hours ahead and left standing at room temperature.)
Arrange the vegetables in groups on a platter and serve with the dip.
All recipes from Party Appetizers, by Tori Ritchie (Chronicle Books). All photographs by Victoria Pearson.
