Caramelized
Root Vegetables
1 orange sweet potato
3 medium russet potatoes
5 small to medium carrots, white, orange, purple
6 pearl red onions
5 cloves garlic
Butter for greasing casserole dish
2 Tablespoons olive oil
1/8 to 1/4 teaspoon lavender salt
1/8 to 1/4 teaspoon lavender pepper.
Wash and then peel, the sweet potato, russet
potatoes and carrots. Cut out any bad spots. Slice the sweet potato and russet
potatoes into 1/4 to 3/8 inch medallions and then slice the medallions in half.
Slice the carrot in half horizontally and then slice each half lengthwise and
then again until one has multiple lengthwise quarters of carrots. Peel the red
onions; trim off the root ends and slice the onions in half. Peel the garlic
cloves and trim both ends. Grease a 2.5 liter (9x9x2 inch) casserole dish with
butter. Place vegetables in dish. Drizzle with olive oil. Sprinkle with
lavender salt and pepper.
Cover and Bake at 300 degrees F. for 2 hours. Onions
and garlic will caramelize. Vegetables will be soft but not mushy.
