Root veggies simply cooked with garlic and thyme. Perfect as a side or piled high on a slice of toasted baguette.
Course Appetizers & Snacks
Keyword beets, garlic, red onion, sweet potato, thyme, turnips
Prep Time 15mins
Cook Time 30mins
Total Time 45mins
Author Laurie McNamara
2tablespoonsolive oilplus more for drizzling
6clovesgarlicsmashed and peeled
4smallsmall beetstrimmed and quartered, reserve the beet greens
2mediumturnipspeeled and chopped into large pieces
2parsnipspeeled and chopped into large pieces
1mediumsweet potatoscrubbed and chopped into large pieces
1mediumred onionpeeled and chopped into large pieces
2sprigsfresh thymeleaves removed from stem
freshly ground black pepperto taste
Slice the baguette on and angle. Arrange slices on a rimmed baking sheet, drizzle with STAR Vegetable Arbequina Olive Oil and bake in a preheated 400° oven until toasted. Remove and set off to the side.
In a large cast iron skillet heat the two tablespoons of STAR Arbequina Olive Oil over medium-high heat. Once hot throw in the smashed garlic, chopped beets, turnips, parsnips, sweet potato and onion. Stir to coat in oil and then leave alone for a few minutes so a good crust forms, about 6-7 minutes.
Reduce heat to medium, stir and then add in the thyme leaves and immediately pour in the 1/4 cup of water, cover and let steam for 5-7 more minutes. Remove the lid and add in the chopped beet greens, stir and cover for 2 minutes. Remove the lid, season with a generous pinch of kosher salt and fresh ground black pepper, stir and continue to cook until the vegetables are fork tender and most of the water has evaporated.
Serve on toasted slices of baguette and drizzle with a little bit more olive oil over top.