Winterfell Root Vegetables | Game of Thrones Recipes

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Winterfell Root Vegetables | Game of Thrones Recipes Super Hungry? Jump to the Recipe

Winterfell is ready for winter. As the snow and cold (and presumably the White Walkers) approach its stone walls, the folk who live there are bunkering down and hoarding all the food they can. This includes a large cellar full of roots and vegetables harvested during summer.

I managed to collect a vast range of rooty vegetables from rainbow potatoes, parsnips and radishes to carrots, leeks and onions.

This recipe is as hardy as it is easy. Just wash and chop all of the vegetables, season with salt and pepper as desired, then toss with some vegetable oil and dot generously with butter. If there's one thing George R.R. Martin loves to include in his recipes its vegetables "swimming in butter."

Roast the vegetables, covered, for 45 minutes then uncover and roast for another 20 minutes after gently stirring and flipping them.

The potatoes, onions and garlic add a robust flavor that is defined by the sweetness of the parsnips, radishes and carrots. Feel free to use your favorite root vegetables like beets or celeric too!

Serve the root vegetable medley alongside some Baratheon boar ribs and a large cup of wine.

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Winterfell Root Vegetables

  • Number of Servings: 6
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
Winterfell Root Vegetables | Game of Thrones Recipes

Ingredients

  • 16 oz rainbow roasting potatoes, chopped in halves
  • 1 parsnip, chopped into cubes
  • 3 carrots, chopped
  • 2 radishes, chopped
  • 10 pearl onions, skinned
  • 2 tbsp garlic, minced
  • 1 leek, chopped to root
  • 8 tbsp butter
  • 3 tbsp vegetable oil
  • salt & pepper, to taste
  • fresh parsley, for topping

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

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Instructions

  1. Wash and chop all the vegetables. Toss the vegetables in the oil.
  2. Arrange the veggies in a roasting pan. Dot with the butter. Season with salt and pepper.
  3. Roast the vegetables, covered, for 45 minutes or until tender to prick with a fork. Gently stir the vegetables to ensure they are cooking evenly, then continue to cook uncovered for an additional 15 to 25 minutes, until the vegetables have browned and cooked through.
  4. Garnish with parsley and season with salt and pepper as desired. Serve alongside Baratheon boar ribs. Enjoy!
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