Actually the post should be titled Sundays With Sarah That Happen On Saturday With Her Sisters.
But that seems rather cumbersome on top of a somewhat long recipe name, don’t you think?
It was the way it actually went down although for the life of me I can’t remember why we asked her to cook on Saturday instead of Sunday but what I do remember is that she and her sisters were really loud and laughing a lot and there were carrot and parsnip peeling absolutely everywhere.
Sarah is no vegetarian, the girl loves her a good bacon cheeseburger, but she is quite happy to not eat a lot of meat. Rob however needed some protein so we paired her delicious veggies with chicken for a satisfying dinner. It was the first time we had ever eaten parsnips and rutabagas and we all really enjoyed them.
What you’ll need:
3 lbs of root vegetables, peeled and chopped ~ Sarah used parsnips, carrots, rutabaga, and potatoes
1/2 cups chopped onion
1 head of garlic, separated and peeled
6 TBS olive oil, divided
1 tsp kosher salt
1 heaping TBS tomato paste
1 28 ounce can whole peeled tomatoes
2 generous cups of green leafy vegetable ~ she used kale
What you’ll do:
Heat the oven to 450 degrees.
Mix together all of the vegetables (except the onion) and garlic in a roasting pan.
Toss with 3 TBS olive oil.
Sprinkle with salt.
Roast for approximately 45 minutes, stirring half way through.
While the veggies are roasting heat the remaining 3 TBS of olive oil in a dutch oven or large sauce pan.
Saute the onions.
Add the tomato paste and cook for about one minute.
Using your hands tear the canned tomatoes into large pieces and add them to the pot.
Add the remaining liquid from the can.
Add your seasoning and simmer on low heat until your vegetables are done roasting.
Toss in the kale and cook until wilted, about 5 minutes
Stir in the root vegetables and serve!
Hey, did you know we made a Pinterest board to keep Sarah’s recipes organized and easy to find? We did and you can follow it here!