Ingredients

makes 6 servings

　　3 medium leeks

　　2 large parsnips (about 8 ounces), peeled and cut into 3-inch lengths (see note)

　　3 large carrots (about 8 ounces), peeled and cut into 3-inch lengths

　　2 large, outer celery stalks, trimmed and cut into 3-inch lengths

　　6 small red or white new potatoes (about 1/2 pound), cut in half

　　3 small yellow onions, peeled and cut in half through the core

　　20 large cloves garlic, peeled

　　3 tablespoons extra-virgin olive oil

　　2 sprigs fresh rosemary

　　Salt

　　Freshly ground black pepper

　　

Step 1

Preheat the oven to 400° F. Following the illustrations on page 80, trim the dark-green leaves from leeks and cut the whites in half lengthwise. Trim the root ends of the leeks, leaving enough of the root core intact to hold the leek halves together. Rinse the leek halves under cold water, separating the layers to rinse out any grit from between them.

　　

Step 2

Toss all the vegetables together with the garlic, olive oil, and rosemary in a large bowl until the vegetables are coated with oil. Season generously with salt and pepper and toss again. Turn the vegetables into a 13 × 9–inch (or equivalent-size) roasting pan and roast until they are tender and well browned, about 1 hour. Remove the pan from the oven and stir the vegetables gently several times while they roast, so they cook and brown evenly.

　　Cooks' Note

　　Parsnips can vary greatly in width from stem end to tapered end. If the tops of your parsnips are very wide, cut them in half lengthwise after cutting them into 3-inch lengths.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.