At a Glance
- Potato Type: Fingerling
- Prep Method: Roasted
- Special Requests: Gluten Free
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
- 1 pound fingerling potatoes
- 1/2 pounds baby beets, trimmed
- 1/2 pounds carrots, peeled and cut into 1-inch pieces
- 1/2 pounds parsnips, peeled and cut into 1-inch pieces
- 1/8 cup olive oil
- Salt and pepper, to taste
- 8 cups frisée lettuce
- 2/3 cups Lemon-Mustard Vinaigrette*
- Chives, cut into 4-inch pieces
Preparation
Preheat oven to 400°F. Place potatoes, beets, carrots, and parsnips in a roasting pan. Drizzle with oil; season with salt and pepper. Roast until tender, about 45 minutes. Cool; cut potatoes and beets in half.
For each serving, toss 2 cups frisée with 1 tablespoon vinaigrette until well coated; mound on serving plate. Toss 6 potato halves, 3 beet halves, 3 pieces of carrot, and 3 pieces of parsnip with 1 tablespoon vinaigrette; scatter on top of frisée. Garnish with chives.
* To make Lemon-Mustard Vinaigrette: Combine 1/4 cup Dijon mustard, 1/4 cup lemon juice, and 2 cloves garlic in a food processor. With motor running, slowly add 1 cups olive oil until emulsified. Season with salt and pepper. (Yields 1 cup)
Calories: 295 Fat: 13g Sodium: 984mg Carbohydrates: 27g Fiber: 4g Protein: 5g Potassium: 655mg