1 cup jarred portobello mushrooms with roasted peppers (reserve 1-2 tablespoons of marinade)
1 pound parsnips, peeled and cut into 1 ½-inch pieces
1 pound turnips, peeled and cut into 1 ½-inch pieces
1 pound rutabagas, peeled and cut into 1-inch pieces
4 tablespoons extra virgin olive oil, divided
1 teaspoon ﬁne sea salt
2 teaspoons cider vinegar
1 tablespoon fresh parsley, coarsely chopped
- Preheat oven to 400°F.
- In a large bowl, toss the chopped vegetables with 2 tablespoons of the olive oil and salt. Roast them on a foil-lined baking sheet until lightly browned and tender, about 35 to 40 minutes, turning from time to time.
- When they are ready, gently toss the cooked vegetables with the cider vinegar. Transfer them to a serving platter and arrange the jarred mushrooms on top. Drizzle with the reserved marinade and remaining olive oil, and season with a pinch of salt and a sprinkle of parsley.
Recipe and photo courtesy of FoodMatch.