I made this at the cafe and it was really well received.

[dawn_mo]

It is more a method than a recipe. I cut up a bunch of vegetables like cauliflower, broccoli, carrots, onions and what ever else you would like or have on hand.

Placed them in a large roasting pan, pretty much in a single layer. Drizzled then with olive oil and sprinkled them with Tony Chachi's (or something like that. It is too cold in the house to move around much yet) Cajun Seasoning. I am sure any seasoning salt would work.

Baked at 400 degrees until slightly brown around the edges. I had people asking me the next day if I had any of those veggies. Leftovers would go great as a bisque, vegetable soup, or in a casserole. Or just reheated and eaten as is.

 

[charley]

Turnips, green beans are also great to roast. Toss in a few cherry tomatoes for some color. nt

 

[dawn_mo]

I actually had some in there. I forgot about them.

I am not sure about turnips. One of them I don't care for but can never remember if they are turnips or rutabaggies. Parsnips might be good too.

 

[karennoca]

There is a young lady grower at the Farmer's Market who brings in white baby turnips

about the size of a radish. I love them in salads. I bet they would be great roasted too.

 

[traca]

At the farmer's market here, they serve something like that in veggie tacos. Mmmm.....

 

[karennoca]

While I love our Farmer's Market, (it gets bigger and better every year) there is not much

cooking going on. A sausage guy is there with great sausages and a few Italian casseroles, lots of breads, fermented sauerkraut, a family which makes tamales. I stopped buying tamales because they hardly had any filling in them and the last time both of mine were not even cooked. Almost made me ill biting into that raw masa. I'd love to be able to buy tacos and other Tex-Mex or Mexican type foods! They do feature a market chef there every week, usually a chef or cook from a local restaurant. They arrive, peruse the market for ingredients, then do a cooking demo. I have never seen it because I go at 7:15 am in the morning.

 

[curious1]

That sounds like hakurei turnips. If they come with the leaves, they are good in salads.

 

[marilynfl]

I do this...and put a chicken on to roast on top. Parsnips work wonderfully.

And then, if there are STILL leftovers, make a soup and puree the entire thing with a bit of cream. It's a win/win/win.