Roasted Tomato Sauce
Ingredients:
Directions:
Ingredients:
Directions:
Ingredients:
4 Shallots or 8 Pearl Onions – peeled and left whole
2 Parsnips – peeled and cut into long wedges
1 Beet – peeled and cut into chunks
1 Celery Root – peeled and cut into wedges
2 Carrots – peeled and cut into wedges
1/2 Fennel Bulb – cut into half inch slices
3 Tbsp Olive Oil
1 Tbsp Fresh Thyme Leaves or 1 tsp Dried Thyme Leaves
Salt & Pepper
Ingredients:
4 Shallots or 8 Pearl Onions – peeled and left whole
2 Parsnips – peeled and cut into long wedges
1 Beet – peeled and cut into chunks
1 Celery Root – peeled and cut into wedges
2 Carrots – peeled and cut into wedges
1/2 Fennel Bulb – cut into half inch slices
3 Tbsp Olive Oil
1 Tbsp Fresh Thyme Leaves or 1 tsp Dried Thyme Leaves
Salt & Pepper
Ingredients:
4 Shallots or 8 Pearl Onions – peeled and left whole
2 Parsnips – peeled and cut into long wedges
1 Beet – peeled and cut into chunks
1 Celery Root – peeled and cut into wedges
2 Carrots – peeled and cut into wedges
1/2 Fennel Bulb – cut into half inch slices
3 Tbsp Olive Oil
1 Tbsp Fresh Thyme Leaves or 1 tsp Dried Thyme Leaves
Salt & Pepper
Ingredients:
Ingredients:
Ingredients:
Ingredients: