Franconia Root Vegetables RecipeOrigin: France Period: Traditional |
Ingredients:
6 large boiling potatoes, peeled 
Franconia Root Vegetables Preparation:Method:Add the potatoes to a saucepan of cold, salted water. Over high heat bring the water to a boil then lower the heat to medium, and cook the potatoes for 12 minutes. Drain, allow cool for a few minutes then pat dry and cut into quarters. Meanwhile add the carrots, turnips, and onions to boiling salted water (ensure there is enough water to cover then). Lower the heat to medium, cover, and cook until they are barely tender (10 to 15 minutes, depending on size). Drain, instantly cool under running water, and set the vegetables aside. This vegetable dish is traditionally served with beef and about one hour before beef is due to be served, place the potato quarters in beef dripping (at least 120ml) rendered by roasting the beef and turn them to ensure they are evenly. (If beef hasn't rendered sufficient drippings, supplement with cooking oil and a little unsalted butter.) Place the vegetables in the oven (wherever there's room, including the bottom shelf) and roast for about 45 minutes, turning every 10 minutes or so to ensure that all sides have browned evenly on all sides. Add carrots, turnips, and onions and sprinkle with thyme, salt, and pepper. Continue roasting and turning frequently until vegetables are tender and evenly browned (about 15 minutes longer). Using tongs (or a slotted spoon) draining off the excess fat, transfer to a serving dish and sprinkle with parsley. |
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