Paired with winter vegetable all-stars — parsnips, turnips, and rutabagas — portobello mushrooms add a meaty, warming quality. Using jarred mushrooms and peppers simplifies the recipe without sacrificing delicious Mediterranean flavors.
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
Recipe and photo courtesy of FoodMatch.
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