Roasted Turnips With Mushrooms and Wine 4.000

Astrid Riecken for The Washington Post

Weeknight Vegetarian Oct 2, 2013

This bistro dish offers elegant flavors in a minimal amount of time. Chef Rich Landau of Vedge likes to make it with maitake (hen of the woods) mushrooms and baby turnips, but when shiitakes and bigger turnips are the best option, the results are delicious as well.

Make Ahead: The dish can be refrigerated for up to 1 week.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 2 pounds shiitake mushrooms (stemmed), caps wiped clean (may substitute maitake or oyster mushrooms)
  • 1 pound turnips, cut into quarters (may substitute baby turnips, each cut in half; see NOTE)
  • 1 medium carrot, scrubbed well, then sliced into 1/4-inch rounds
  • 1 cup diced onion
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • Sea salt
  • Freshly ground black pepper
  • 2 cups dry red wine
  • 2 cups no-salt-added vegetable broth, preferably homemade
  • 1 tablespoon chopped fresh thyme leaves

Directions

Preheat the oven to 450 degrees. Have a 9-by-13-inch baking dish at hand.

Toss the mushroom caps with the turnips, carrot, onion, oil and garlic in the baking dish. Season with salt and pepper to taste. Roast, uncovered, for 10 minutes, until the vegetables start to pick up some color. Pour the wine over the roasted vegetables, stir, then cover tightly with aluminum foil or a lid and roast for 10 minutes, until the liquid is bubbling.

Uncover; pour the broth over the vegetables. Roast, uncovered, for 10 minutes or until the liquid has reduced by one-quarter to one-half. Stir in the thyme and serve.

NOTE: For a more formal presentation, use a small, sharp biscuit cutter or cookie cutter to stamp out rounds of the shiitake caps and sliced turnips. Chop up the scraps and throw them into the stew, too.

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Recipe Source

Adapted from "Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking," by Rich Landau and Kate Jacoby (The Experiment, 2013).

Tested by Rich Landau, Kate Jacoby and Joe Yonan.

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