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- 1 large leek, white and light green parts only
- 1/2 pound crimini mushrooms, cleaned and destemmed
- 1 large celeriac bulb, trimmed and peeled
- 4-6 sunchokes, peeled
- 4 medium beets, peeled and ends trimmed
- 2 heads garlic, cut in half crosswise
- 4-6 Tbls. extra virgin olive oil
- 6-8 sprigs rosemary, thyme, or marjoram
- Preheat oven to 400 degrees.
- Begin by slicing leeks into 1/2-inch thick rounds. In a large bowl, gently toss slices with a drizzle of olive oil. Season with a pinch of salt and pepper, pour out onto a sheet pan.
- Working with celeriac, turnip, sunchokes, and beets individually, cut each vegetable into a medium size dice, toss with oil, salt and pepper and add to the roasting pan. Be sure to spread vegetables into an even layer as much as possible.
- Finally, tuck garlic and herbs randomly amongst the cut vegetables. Put into oven and roast about 45 minutes until everything is tender and the edges begin to turn golden brown.
- When vegetables are done, remove from oven and allow to rest while the dressing is prepared. Carefully pick garlic halves from the roasting pan and pop the pulp from their skins into a small saucepan. Place over medium-low heat and whisk in 1/4 cup fresh squeezed lemon juice, finely chopped rosemary, thyme, or marjoram and a pinch of sea salt and fresh ground pepper. Slowly whisk in 1/2 cup extra virgin olive oil. Transfer vegetbales to a platter, pour warm dressing over and serve.