- 11 Yukon potatoes, peeled and sliced
- 20 carrots, peeled and cut into rough chunks
- 1 yellow onion, cut into rings
- 1-2 roasted garlic heads
- 4-5 cups vegetable broth
- 1 tbsp poultry seasoning
- 1/2-1 tbsp bouquet garni
- fresh ground pepper
- sea salt
Preheat oven to 400 degrees. Place the potatoes on the bottom of a large glass baking dish with the carrots and onions on top. In a separate bowl, mix 4 cups of vegetable broth, roasted garlic (see bellow), poultry seasoning and bouquet garni. Pour the mixture over the vegetables. Cover with aluminum foil, placing parchment paper in between the food and foil. Bake for 45 minutes. Take the foil off and add more vegetable broth, if needed. Bake an additional 15-20 minutes. If desired, add salt and pepper to taste.
Note: This dish is a staple in my house. I sometimes use a variety of potatoes (such as Yukon, Russets, purple, etc.) to vary the flavor. If you do this, make sure you cut the potatoes in a way that they all cook together evenly. I always use poultry seasoning, but I will change up my herbs. Thyme, marjoram and oregano are beautiful in this dish.
Prep: 5 minutes Cook: 1-2 hours
3-5 heads garlic, excess paper removed and the tops cut off
3/4-1 cup vegetable broth
There are two ways you may make this:
Preheat the oven to 375 degrees. Place the broth in a small bowl. With the exposed side of the garlic tops, soak them in the broth for a few minutes. When finished, place them in a small baking pan and pour the remaining broth over the tops. Cover with aluminum foil, using parchment paper in between the garlic and foil, and bake for 1 hour. The garlic should look "burnt".
Preheat the oven to 275 degrees. The garlic will take longer to cook, about 1 1/2 - 2 hours. I have found if you cook the garlic longer it brings out a fuller flavor.
Save any left over roasted garlic in a covered dish in the refrigerator for other uses.