6 Servings
6 lg boiling potatoes, peeled
1 1/2 lb small carrots, trimmed and
-scraped
(or large carrots, cut
-carefully in
ovals)
1 lb small turnips, peeled,
-sprout end
(or large turnips, trimmed
-trimmed
carefully into ovals)
12 small white onions, boiling
-peeled
Drippings rendered from
-roast beef
1 t dried thyme leaves, crumbled
Salt and, freshly Ground
-pepper, to taste
1/4 c parsley, minced
Drop potatoes into a saucepan of cold, salted water. Over high heat
bring water to a boil, lower heat to medium, and cook potatoes 12 minutes. Drain, let cool for a few minutes, pat dry, and cut into quarters (or halve horizontally and trim each half into ovals).
Meanwhile, drop carrots, turnips, and onions into boiling salted water
to cover. Lower heat to medium, cover, and cook until barely tender (10 to 15 minutes, depending on size). Drain, instantly cool under running water, and set vegetables aside.
About one hour before beef will be served, place potato quarters in
drippings (at least 1/2 cup) rendered by roasting beef and turn them to coat. (If beef hasn't rendered enough drippings, supplement with
cooking oil and a little unsalted butter.) Place in oven (wherever there's room, including the bottom shelf) and roast for 45 minutes, turning every 10 minutes or so to brown all sides evenly. Add carrots, turnips, and onions and sprinkle with thyme, salt, and pepper. Continue roasting and turning frequently until vegetables are tender and evenly browned (about 15 minutes longer). Using tongs (or a slotted spoon) and draining off excess fat, remove to serving dish; sprinkle with parsley.
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