When I saw this recipe from Bon Appetit on Serious Eats I thought what a great way to use some of those root vegetables I've been getting from the Farm.
This was a wonderful meal. I was so surprised at the great sweet, caramelized flavor the vegetables got cooking on the stove instead of the oven (I think the trick was to chop them relatively small). The red beets gave the whole thing a slightly reddish hue but I think it actually looked pretty.
I did make some adaptations to the original recipe. I changed up the vegetable mix, they used golden beets, sweet potato & parsnips, I think you could use an root vegetables you have on hand. The recipe called for using the beet green if you have them. Since I cut the greens off the beets to store them (they keep longer this way) I didn't have any but what I did have was kale. Kale is not as tender as beet greens so I added it while the vegetables cooked in the broth to soften. I also added white wine to the recipe because I thought it would add a nice flavor when used to deglaze the pan. This is one I'll definitely make again!
Penne with Skillet-Roasted Root Vegetables
adapted from Bon Appetite Jan '09
1 T olive oil
1 c red onions, roughly chopped
3 c mixed root vegetables, chopped (we used beets, turnips & parsnips)
1 T fresh rosemary, chopped
1/4 c white wine
3/4 c chicken broth + more if needed
1 c kale leaves, stems removed, ripped into pieces
8 oz penne pasta
1 T butter
3/4 c grated parmesan
Heat the oil in a large skillet over high heat. Add the onions & root vegetables. Cook for about 9 minutes until the vegetables start to brown & soften, stirring occasionally. Stir in the rosemary & cook for another minute. Pour in the white wine & scrap off any brown bits on the bottom of the pan. Add the chicken broth & kale. Cover & turn heat to medium. Let cook for about 15 minutes until the vegetables are very tender.
Meanwhile, cook the penne according to the package directions. Drain. Return the pasta to the pot & stir in the butter & most of the cheese. Stir in the vegetables. If the pasta seems to dry add a little more chicken broth.
Serve with remaining cheese sprinkled over the top.
2 large servings
This week was our last CSA box for the year. Lots more wonderful root vegetables that will store for at least a couple weeks. We also got some beautiful dried peppers.
It'll be strange not getting a box of vegetables every two weeks anymore. We've gotten so used to having that bounty in our house. We will be signing up for next season with Harmony Valley Farm. We've so enjoyed the variety we received from them this year & the number of new things we've been able to try. I think a few of my readers are also members of HVF so, if you are please leave a comment I'd love to know.