- 6 shallots, peeled
- 2 to 3 small parsnips, scrubbed and root end trimmed
- 1 rutabaga, scrubbed and root end trimmed, cut into wedges
- 4 small golden and/or red beets, scrubbed and root end trimmed
- 2 small turnips, scrubbed and trimmed
- 1 fennel bulb, fronds trimmed, cut lengthwise into 1-inch slices
- 1/4 cup olive oil
- 2 teaspoons herbs de Provence or Italian herbs
- 1 teaspoon fresh thyme leaves
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 3 tablespoons water
- Salt and freshly ground black pepper
- 1 teaspoon chopped fresh flat-leaf parsley, for garnish
Preheat the oven to 400°F.
Put all the vegetables in a large bowl. Add the olive oil, herbs de Provence, thyme, orange zest and juice, and water, and toss, coating well.
Transfer the vegetables to a 10- or 12-inch cast iron skillet, cover, and roast in the oven for 20 minutes. Uncover and cook until golden brown, 20 to 25 minutes more. Peel the beets and cut in half. Cut the parsnips and rutabaga in half lengthwise. Season the vegetables with salt and pepper, garnish with parsley, and serve.
Perfect Poached Eggs:
Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.