These roasted root vegetables have a rich, juicy sauce, which makes them a nice change from the usual browned, crispy texture of roasted root vegetables. (We suspect you CSA subscribers might be starting to tire of the same old root vegetable treatments!) Tokyo turnips are everywhere here now, and while they're much-loved for their unique turnip ability to be eaten raw or lightly cooked, roasting always makes everything more delicious.
4 cups diced Yukon gold potatoes (about 4 potatoes)
1 and 1/2 cups diced Tokyo turnips (about 10 turnips)
10 cloves garlic, peeled and left whole
2 tablespoons balsamic vinegar
5 tablespoons olive oil
2 tablespoons fresh rosemary
2 tablespoons fresh thyme (stems removed)
3/4 cup stock
2/3 cup red wine
Preheat oven to 375. Chop the Tokyo turnips and potatoes into 3/4 inch chunks. Combine potatoes, turnips, garlic, balsamic vinegar, olive oil, rosemary, thyme, salt and pepper in a 9" x 13" casserole dish. Roast for 30 minutes, or until potatoes are fork-tender. Add stock and red wine. Stir to coat, then return to the oven for another 10-15 minutes, until the liquid has reduced by two thirds.