Great Plates: Roasted Root Vegetables

Photography by Dave Bryce / Story by Keith Recker / Recipe, food and styling by Rafael Vencio / Dinnerware courtesy of Mottahedeh

Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not stuck in history, though: they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, stylist, cook, urban farmer and TABLE contributor.

Root veggies are a staple at farmers’ markets right now, and they look right at home “planted” in Rafael’s Pumpernickel Dirt Crumbs and drizzled with his delicious Green Goddess dressing. We plated these beauties on Mottahedeh’s Sacred Bird and Butterfly pattern, inspired by early 19th-century Chinese export-ware plates owned by the Historic Charleston Foundation.

Roasted Root Vegetables

1 bunch turnips like Hakurei or scarlet, with greens

1 bunch radishes like breakfast or globe, with greens

Olive oil

Salt and freshly ground black pepper

Garnishes:

Snow peas, blanched

Fresh shucked peas, blanched

Organic shimenji or enoki mushrooms

Asparagus tips, blanched

Cucumbers, sliced

Lotus root chips

Chervil or dill

1 small head fresh romaine

Wash root vegetables thoroughly and let dry. Quarter vegetables with tops still attached and drizzle with a little olive oil until thinly covered. Season with salt and ground black pepper set aside half.

Heat a large sauté pan and roast the other half of the vegetables; cut vegetables smaller to facilitate cooking if the roots are large. Remove from heat and combine both vegetables using the residual heat to gently warm the raw vegetables.

Assemble with Pumpernickel Dirt and garnishes. Serves 4 to 6 people as a side dish.

Dirt Candy Salad

Root vegetables such as radishes and turnips are spring staples at farmers’ markets. Roasting is a good technique to bring out the inherent sweetness of root vegetables; pair with other raw vegetables like peas, cucumbers, and raw mushrooms (organic shimenji or enoki mushrooms). Toasted pumpernickel crumbs add another layer of flavor and crunchy texture that can hold up to most dressings. Green Goddess is a rich and herbaceous dressing that works well with vegetables.

Green Goddess Dressing

1 cup whole milk strained yogurt/labneh/sour cream

1 cup parsley, finely chopped

1 cup mixed herbs: dill, mint, cilantro chives, chervil, tarragon, finely chopped

1 lemon, juice and zest

2 tbsp good olive oil

2 whole filets brown anchovies, or substitute 2 tbsp capers, pasted or minced

2 garlic cloves, minced

Salt and freshly ground pepper, to taste

Combine all ingredients in a food processor or large bowl with whisk. Adjust consistency if needed; add water to thin out or olive oil to emulsify.

Pumpernickel Dirt Crumbs

4 slices pumpernickel, crusts removed, pulsed in food processor until breadcrumbs form

4 tbsp or more of olive oil, butter, coconut oil, or rendered pork fat

1 tsp kosher salt

Combine all ingredients and toast in a pan until it looks like dirt consistency. It will take some time and will not be easily recognizable when close to being toasted. It should smell just like toasting a piece of bread - try small bites throughout cooking to test for doneness.

If you enjoy veggie dishes with a dash of beautiful, try this one by Justin Severino of Salty Pork Bits and Morcilla: Grilled Broccoli with Romesco Sauce