From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 8 carrots, cut into 2-inch slices

  • 6 parsnips, cut into quarters

  • 6 turnips, cut into quarters

  • 6 leek bulbs, cut into quarters

  • 6 red potatoes, cut into quarters

  • 4 kohlrabi, cut into quarters

  • 2 red onions, cut into 1-1/2 inch pieces

  • 1 head garlic, separated into cloves

  • 6 Tablespoons vegetable oil or olive oil

  • 2 cups chicken stock

  • 1 envelope onion soup mix

  • Salt and pepper to taste

HINT:  Prevent teary eyes by quartering the onions under cold running water.

Saute the carrots, parsnips, turnips, leeks, red potatoes, kohlrabi, onions and garlic in batches in the oil in a skillet until light brown; use 1 to 2 Tablespoons of oil per batch. May saute the vegetables in advance and store in the refrigerator.  Bring to room temperature before roasting.

Spoon the sauteed vegetables into a roasting pan.  Stir in the stock and soup mix. Roast at 350 degrees for 1 to 1-1/2 hours or until done to taste, adding additional stock as needed.  Season with salt and pepper.

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