ROASTED ROOT VEGETABLES

1 pound small red potatoes
1 teaspoon salt
1 pound carrots, peeled
3 medium parsnips, peeled
5 tablespoons olive oil
1 head garlic, separated into individual cloves
2 tablespoons balsamic or red wine vinegar
1 1/2 teaspoons coriander seeds, roughly crushed
1 heaping teaspoon paprika
Salt and freshly ground pepper

Preheat the oven to 400 degrees F.

Peel and cut the potatoes into fourths. Place in a medium saucepan, cover with water and 1 teaspoon salt, and bring to a boil. Reduce the heat and simmer for 5 minutes.

Drain the potatoes, reserving 5 tablespoons of the cooking water. Cut the carrots and parsnips into 1-inch chunks.

In a 1 to 1 1/2-quart baking dish, add the oil and heat in the oven. Then add the vegetables, including the garlic, and toss gently until all are coated with oil.

In a small bowl, mix the vinegar, coriander, paprika, and salt and pepper with the reserved potato water. Pour over the vegetables, turning 2 to 3 times until well coated.

Cover loosely with foil and bake 1 hour. (Check once to make sure the liquid hasn't all evaporated.) Remove the foil and continue baking approximately 15 minutes, or until the vegetables are tender and browned.

AUTHOR'S NOTES: This Italian family recipe for roasted vegetables may be an earthy and humble combination of ingredients, but with the slow cooking and gentle seasonings, the vegetables take on a sweetness that harmonizes richly with the garlic. Do not omit the parsnips! They are especially good in this dish. Europeans brought this creamy white root to this country, but for some reason, it has never enjoyed the popularity it deserves. Though available year-round in some markets, they are best in late spring when they have had a chance to winter over in the ground and are freshly dug. And consider adding a parsnip or two to a stew--it adds a fine sweet flavor.

Servings: 8
Source: Marcia Adams' Heirloom Recipes: Yesterday's Favorites, Tomorrow's Treasures