Winter Root Vegetable Bowls with Vibrant Parsley Sauce

IMG_5457 (2)This recipe was born before I was headed away for a weekend and trying to use up veg in the fridge. After an overzealous trip to the winter farmers market I had celeriac, beets, radishes, and sweet potatoes. I knew I wanted something bright to counter the earthiness of the root vegetables, so out came the parsley and lemon. Chickpeas made it into a full meal. The feta adds a great salty tang, but can easily be omitted for a vegan meal. This bowl is distinctly wintery, but much more like bright sunshine reflecting off of white snow than dreary, pervasive brown.

IMG_5436 (2)IMG_5444 (3)Winter Root Vegetable Bowls with Vibrant Parsley Sauce

Serves 6

  • 3 lbs root vegetables, such as radishes, beets, carrots, sweet potato, potatoes, kohlrabi, and celeriac (for these photos I used watermelon radishes, purple daikon radishes, yellow carrots, orange carrots, beets, and sweet potatoes)
  • 3 tablespoons neutral oil, divided
  • 3.5 cups cooked chickpeas (2 15.5 oz cans, drained and rinsed)
  • 1 large onion, thinly sliced
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 2 cloves of garlic
  • 2 cups of packed parsley leaves (about 1 bunch worth)
  • 2 tablespoons lemon juice
  • ½ cup extra virgin olive oil
  • 4 ounces feta cheese, crumbled (optional)

Preheat the oven to 425F.

Scrub all of the root vegetables and peel as needed. I peel veg with tough skin like kohlrabi and celeriac, plus winter radishes like watermelon, but don’t always feel the need to peel beets, carrots, and potatoes depending on how dirty they are and how thick their skin is. Chop all of the root veg into ½ inch pieces (you are aiming for them to be about the size of a chickpea). Toss the root vegetables in 2 tablespoons of neutral oil, ½ teaspoon of salt and ¼ teaspoon of pepper and spread on to 2 baking sheets (the photo above is after I tossed them in oil on 1 baking sheet – the pieces should not be that close together for cooking). Roast them for 15 minutes, then take them out of the oven, toss them, and put them back in the oven on opposite racks. Roast them for another 10 minutes until they are starting to brown and can be easily pierced with a fork.

While the root vegetables are roasting, heat the remaining tablespoon of oil in a sauté pan over medium heat. Add the onion slices and a pinch of salt. Cook the onions, stirring occasionally, until they are thoroughly browned (about 30 minutes). I don’t usually go far enough to fully caramelize them, as that would take longer than it takes the root vegetables to cook. When the onions are cooked through, add in the chickpeas and stir to combine. Cook for another 2-3 minutes until the chickpeas are warmed through.

Turn on a food processor with the S blade in and drop the garlic cloves through the opening at the top. When the garlic cloves stop bouncing around they are fully minced. Turn the food processor off and scrape down the sides with a spatula. Add the remaining ½ teaspoon of salt and ¼ teaspoon of pepper, parsley leaves, and lemon juice. Turn the food processor on to chop them, then drizzle in the olive oil so a smooth sauce forms. Alternatively, very finely mince the garlic and parsley, then stir in the salt, pepper, lemon juice, and olive oil.

Serve the root vegetables with a big spoonful of the chickpeas and onions, topped with crumbled feta (if using) and a generous drizzle of parsley sauce.

If you happen to have any parsley sauce leftover it is amazing stirred into hummus or labneh.

 

 

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