Roasted Vegetable Succotash

Recipe Ingredients

1 lb	454g / 16oz	Yams - peeled, diced
		= (red-skinned sweet potatoes)
8 oz	227g	Parsnips - peeled, diced
8 oz	227g	Rutabagas - peeled, diced
1		Red bell pepper - diced
1		Leek, white and pale green parts only - cut 1/2" pieces (medium)
3 tablespoons	45ml	Extra-virgin olive oil - plus
2 teaspoons	10ml	Extra-virgin olive oil
2		Garlic cloves - minced
1 cup	160g / 5.6oz	Frozen baby lima beans - thawed
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/4 cups	182g / 6.4oz	Fresh breadcrumbs
		= (made from crustless French bread)
1 cup	237ml	Half-and-half
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh thyme
1 tablespoon	15ml	Chopped fresh oregano

Recipe Instructions

Preheat oven to 400 degrees. Toss first 5 ingredients, 3 tablespoons oil, and garlic on large rimmed baking sheet; spread in single layer. Sprinkle with salt and pepper. Roast until vegetables are almost tender, stirring occasionally, about 30 minutes. Stir in lima beans; roast until all vegetables are tender, about 10 minutes longer.

Stir breadcrumbs and 2 teaspoons oil in nonstick skillet over medium heat until crisp, about 5 minutes.

Bring half-and-half to boil in heavy small saucepan. Mix roasted vegetables, hot half-and-half, parsley, thyme, and oregano in 1 1/2-quart baking dish. Season with salt and pepper. Sprinkle toasted breadcrumbs over and serve.

This recipe yields 6 servings. Per serving: calories, 296; total fat, 13 g; saturated fat, 4 g; cholesterol, 20 mg.

Source:
Bon Appetit, November 2002

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