Salt-Roasted Root Vegetables with Yogurt and Hazelnuts
GFF Magazine
GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.
Ingredients
1 cup kosher salt
2 teaspoons thyme leaves
5 cups kosher salt
2 pounds whole mixed root vegetables
½ cup Greek yogurt
¼ cup chopped hazelnuts
black pepper
1 tablespoon extra-virgin olive oil
Tools
paper towels
measuring cups
measuring spoons
spatula
chopping board
knife
June Oven
rectangular baking dish
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Roast cook mode using the button below.
June Oven
Create the salt base
Spread 1 cup salt over the bottom of a baking dish and sprinkle ½ teaspoon thyme leaves from 1 thyme sprig over it.
1 cup kosher salt
measuring cups
measuring spoons
rectangular baking dish
thyme leaves
Add the vegetables
Place the root vegetables on top. Sprinkle with remaining thyme leaves from 4 sprigs.
thyme leaves
2 pounds whole mixed root vegetables
Cover with salt
Blanket heavily with the remaining salt.
5 cups kosher salt
Roast the vegetables
Transfer the dish to the middle shelf of the June Oven. Roast the vegetables 45 minutes, until the salt has crusted and the vegetables are tender when pierced with a paring knife. If necessary, follow directions on your June Oven to continue cooking.
Cool, remove salt and peel
Remove the vegetables from the June Oven. When cool enough to handle, crack the crust and remove the vegetables from the salt. Dust off any residual salt, then carefully remove tough skin from beets, rutabagas and turnips, if using. Leave the skin on the carrots and parsnips, if using.
chopping board
paper towels
Cut the vegetables
Cut the vegetables into bite-size pieces.
knife
Prepare the platter
Spread the yogurt on the bottom of a large platter or in several serving plates. Arrange the cut root vegetables on top. Sprinkle with hazelnuts and a few grinds of pepper.
½ cup Greek yogurt
spatula
¼ cup chopped hazelnuts
black pepper
Garnish and serve
Drizzle with the olive oil and serve immediately.
1 tablespoon extra-virgin olive oil
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