Today seems like the right sort of day for roast vegetables -- comforting, homey, warming, simple and delish. With winter hopefully nearing a close, I thought it would be just right to celebrate winter's root vegetable bounty today -- how about some la ratte potatoes? Purple Peruvian potatoes? Gold Ball Turnips? Parsnips? Sunchokes? Carrots? Chop them all up, toss some fleur de sel, EVOO, fresh rosemary and thyme over them and place them in the oven to cook over 300 degree heat for thirty to forty minutes, until they are golden brown.
Let's dial up the rustic feel today and make a homemade warm spicy roasted tomato, white bean, Parmesan, Pecorino Pepato, herb "salsa" to go over the top of those roasted veggies, adding a certain je ne sais quoi!
While you are roasting your veggies, slice up a cup of cherry tomatoes, place them on a flat oven safe pan, add some crushed garlic, EVOO, oregano, dried basil, sea salt, black pepper, and crushed red pepper flakes. Place in the oven for 30 minutes or until the tomatoes shrink up. Take them out and combine with a half cup of cannellini beans, some dijon mustard, EVOO, crushed red pepper, fresh basil, oregano, and parsley, 1/2 cup of grated Parmesan & 1/2 cup of grated Pecorino Pepato for that black peppery kick. Mix all together and let the flavors meld, it should be a herbaceous spicy cheesy tomato bean-y salsa perfect as a bright counterpart for our roasted veggies! Enjoy with a nice glass of medium bodied rustic red, perhaps a nice Nero D'Avola.
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