carrots, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
parsnips, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
celery root (celeriac), washed, peeled, quartered and cut into 1/4 in. (5 mm) chunks
shallots, peeled and quartered
cloves garlic, peeled and quartered
stems fresh rosemary, leaves pulled and coarsely chopped, stems reserved
Blackberry Cabernet Sauvignon Vinaigrette
Preheat oven to 350°F (180°C). In a high-sided, oven-proof skillet on medium-high, heat butter and oil. Add carrots and brown slightly for 1 min. Add parsnips; cook for 1 min. Add celery root, shallots, garlic and rosemary stems and brown lightly for 1 min. more. Sprinkle with salt, mix gently and put entire pan in the oven to bake for 30 min.
Remove from oven, remove rosemary stems, add leaves and transfer to serving dish. Drizzle vinaigrette overtop of vegetables and serve.
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