Roasted root vegetables with gremolata from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 283) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • TrishaCP on December 07, 2020

    The gremolata added a nice sharpness and acidity to the roasted vegetables. Using a sauté pan really streamlined the prep for me, and I still had really nice caramelization.

  • fprincess on January 25, 2011

    Simple and tasty recipe.

  • Laura on January 01, 2011

    Pg. 283. These were delicious and a good accompaniment to the pork stew. The gremolata is a nice finishing touch. The recipe calls for the vegetables to be served on top of the polenta and under the pork stew, which I did. In the future, however, I think I would serve the pork stew on the polenta and serve the vegetables to the side. Otherwise, they are a bit lost.

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