Slow Roasted Root Vegetables With Lemon Mustard Glaze Recipe
Serve as main or side dish. Use a clay pot for the best taste and use low temp and roast as long as possible to bring out the flavor. Serve over ric
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Roasting pan
- Clay pot
- Oven
- Aluminum foil
- Mixing bowl
- Whisk
- Double boiler
- Glass container
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spray bottle
- Refrigerator
- Kitchen towel
- Tongs
- Baking dish
- Wooden spoon
Ingredients
- 8 cups vegetables, see note
- 2 tablespoons olive oil, see note
- 1 teaspoon salt
- 1 teaspoon rosemary, crushed
- 1/2 teaspoon cracked black pepper
- 2 -3 tablespoons balsamic vinegar
- 1/2 cup dry mustard
- 1/2 cup white wine vinegar
- 1/2 cup cider vinegar
- 1/3 cup honey or 1/3 cup agave syrup
- 1 teaspoon sea salt
- 6 large egg yolks
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
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