The delicate flavors of fresh roasted spring root vegetables only require a drizzle of olive oil and coarse kosher salt and fresh ground pepper to make the flavors pop.
I admit, I was in hibernation during the first few months of the new year, so I needed some inspiration. I didn’t realize how much I missed the open air farmers market until I felt the high energy on that sunny Saturday morning!
The offerings were bountiful and vast. It was just a matter of me selecting what root vegetables I wanted to take home. I grabbed some of my favorite spring time vegetables; mild and sweet cippolini onions, multi-colored baby fingerling potatoes, crunchy carrots and of course some fragrant rosemary and thyme. These ingredients harvested at their peak were just the right combination for a delicious and straightforward roasted spring root vegetable dish.
Store potatoes in a cool dark place (50-64°F/ 10-18°C). At temperatures below 40°F/4°C, the starch in the potato converts to sugar. This can cause the potato to look gray and streaky when cooked or burn when fried because of the increase in sugar in the potato.
This is a real easy recipe as fresh roasted spring root vegetables only requires a drizzle of olive oil and coarse kosher salt and fresh ground pepper to make the flavors pop.
Should I cook potatoes that have turned slightly green on the surface?
No! This happens because the potatoes have been exposed to light during storage, and the natural defense mechanism creates chlorophyll and indicates a build up of a toxin called Solanine over time. In nature, potatoes turn themselves green to prevent them from being eaten by insects, predators, and responds to damage and disease. Who ever knew potatoes were so smart? It’s better to toss them out, instead of risking getting sick.