Recipe for roasted root vegetables with whipped garlic sauce

Karoline Boehm Goodnick

Serves 4

Even garlic fanatics are sometimes put off by the piquant aggressiveness of this Lebanese condiment known as “toum.” The garlic for this sauce is roasted before being whipped, creating a deep sweetness and mellowing out the final product without erasing the garlicky flavor. It’s a great way to dress up roasted roots, but also goes well with chicken or as a condiment on sandwiches.

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8 carrots, halved lengthwise
2 medium rutabagas, cut into ½-inch cubes
2 medium turnips, cut into
½-inch wedges
4 tablespoons olive oil
Salt and pepper, to taste
1 head garlic
4 tablespoons canola oil
Squeeze of lemon juice, or more
to taste
2 tablespoons chopped fresh
rosemary, thyme, oregano, or parsley (for garnish)

1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.

2. Arrange carrots, rutabagas, and turnips on the baking sheet, keeping the turnips separate. Toss with 3 tablespoons of the olive oil and sprinkle with salt and pepper.

3. Slice the head of garlic about ¾ of the way down near the root end to expose the cloves. Set it on a square of foil larger than the head, sprinkle with the remaining 1 tablespoon olive oil, and wrap the garlic in the foil. Set on the baking sheet.

4. Roast the vegetables and garlic for 15 to 30 minutes. Check the turnips after 15 minutes with the tip of a knife; if they are tender, transfer to a plate and cover loosely with foil. After 30 minutes, check the garlic, rutabagas, and carrots by piercing with the tip of a knife. If they are tender, transfer to a plate, cover loosely with foil, and set aside.

5. When the garlic is cool enough to handle, squeeze the cloves into a bowl. Add a pinch of salt and mash well with a fork or spoon to create a smooth paste. Very slowly, whisk in 2 tablespoons of the canola oil in a thin stream. Whisk in a squeeze of lemon juice, then the remaining oil, very slowly. Add another squeeze of lemon juice and taste for seasoning. Add more salt and pepper, if you like.

6. Serve the vegetables on a platter drizzled with the sauce or beside the sauce. Sprinkle the vegetables with the herbs.  Luke Pyenson