dinner tonight

I have always wanted to try/been afraid of parsnips, and turnips.

Tonight I conquered my fears and made something awesome:

Roasted Root Veggies+Cheesy Basil Polenta

Polenta:

• 2 cups milk
• 4 cups water
• 3 bullion cubes (I used veggie)
• minced garlic (I used about tbsp)
• little bit a salt
• 1 tbsp dry basil
• 1 1/2 cup polenta
• 3/4 c grated Parmesan cheese
• 1/3ish c grated mozzarella cheese

Bring the first 6 ingredients to boil, then whisk in the polenta. Continue to whisk for about 15 minutes until its nice and creamy and thick. Add the cheese and stir in until its all melted. remove from heat to let cool a little bit.

Roasted Roots:

• 3 or 4 large carrots (peeled)
• 1 large parsnip (peeled)
• 1 turnip (peeled)
• 3 red potatoes
• 1 small onion
• couple tbsp olive oil
• garlic (I like a lot)
• 1 tbsp balsamic vinegar
• salt and pepper

Chop the veggies into about 1 inch chunks. Toss with the olive oil, vinegar, garlic, salt and pepper on a cookie sheet (jelly roll pan) and bake at 450 for about half hour until the veggies are a bit browned and tender to your liking.

Scoop some of the polenta in a bowl,

serve the veggies over and chow down.

A new family favorite.