You are here

Roasted Parsnips, Green Beans, Cabbage, and Yellow Summer Squash

Topped with Saffron Sofrito

by Robin Keuneke

Prep Time:

60 minutes, plus 60 minutes for sofrito

Number of Servings:

Serves 4

Recipe Source:

The Iberian Table by Robin Keuneke ($24.99, Bay of Roses Books, 2024)

Ingredients

Sofrito
3 parsnips, scrubbed and cut into chunks
2 yellow summer squash, halved lengthwise
¹⁄₂ savoy cabbage, cut into 4 sections
¹⁄₂ lb very fresh green beans, with tips removed
¹⁄₄ cup extra-virgin olive oil
3 cloves of peeled, crushed garlic
Salt and ground black pepper
2 tsp dried rosemary powder
1 tsp pimentón (Spanish smoked paprika)
¹⁄₃ cup organic chicken stock

Directions

Make sofrito according to instructions.
For the vegetables, preheat oven to 425°. Combine parsnips, squash, cabbage, and green beans in a large bowl with oil, garlic, salt and pepper to taste, rosemary, and pimentón. Transfer to a medium-sized roasting pan. Add chicken stock to periphery of pan, cover, and roast for 10 minutes.
Reduce heat to 375°, uncover pan, and continue roasting until beans and tips of parsnips caramelize. At this stage, remove parsnips and beans. Turn over cabbage sections and halved squash, add a little more oil, a touch more salt, and continue to roast uncovered until remaining vegetables are tender, about another 20–30 minutes. Remove from pan and combine with rest of vegetables on a serving platter with warm sofrito. Serve.

Notes

It is important to take care when roasting vegetables because they finish roasting at different times. Use tongs to carefully remove smaller vegetables, such as green beans, to set aside until the larger vegetables finish cooking.

Nutrition Info:

325 Calories, 5 g Protein, 1 mg Cholesterol, 33 g Carbohydrates, 12 g Total sugars (0 g Added sugars), 10 g Fiber, 22 g Total fat (3 g sat), 637 mg Sodium, ★★★★★ Vitamin C, Vitamin K, ★★★★ Vitamin B6, ★★★ Vitamin E, Folate, ★★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Phosphorus, Potassium, ★ Vitamin B3 (niacin), Calcium, Iron, Magnesium, Zinc

We discover that Spain’s mosaic of culinary cultures, each with its own gastronomic identity, expresses a Mediterranean dietary pattern of eating. The insights flowing from this, including the unique longevity of Spanish women, make this book relevant for women of every age.

With a fresh voice, Keuneke pays homage to the cooking of the famed northern region, which boasts nine of the 11 restaurants in Spain to earn 3 stars in the 2018 Michelin Guide.

theiberiantable.com

Here's The Sofrito Recipe

This flavorful base is a classic complement in Latin, Mediterranean, and Caribbean cuisine.

My Basic Sofrito

chopped vegetables in a traditional sofrito

Share this content.

Contributor

Robin Keuneke

Natural foods chef Robin Keueneke is the award-winning author of Total Breast Health—a Publisher’s Weekly Best Book of the Year—and coauthor, with Thomas J. Slaga, of The Detox Revolution.

The Iberian Table shares her insight into Spanish culinary culture.

You are here

Roasted Parsnips, Green Beans, Cabbage, and Yellow Summer Squash

Ingredients

Directions

Notes

Here's The Sofrito Recipe

My Basic Sofrito

Share this content.

Contributor

Robin Keuneke

You Might Also Like...

Broccoli and Bean Salad

Ratatouille on Grilled Bread

Ricotta and Zucchini Flatbread

Search form

You are here

Ingredients

Directions

Notes

Here's The Sofrito Recipe

My Basic Sofrito

Share this content.

Contributor

Robin Keuneke

You Might Also Like...

Broccoli and Bean Salad

Ratatouille on Grilled Bread

Ricotta and Zucchini Flatbread