Roasted Fennel, Leek, Celery Root and Peppers

Miscellaneous vegetables on hand, some needed to be used soon. Here's what happened.

  • Peppers cored and laid out in quarters skin side up. Broil until skins blister. Remove, cover.  
  • Celery root cut into 1" batons, similar in size to a small french fry. Shallot and Fennel sliced, tossed with olive oil, S & P. Roast 450 degrees 15 min. 
  • Peel and chop peppers. Toss with other vegetables. 
  • Heat 1 tablespoon oil in small skillet, add 1 garlic clove, sliced, 1 teaspoon fennel seed, red pepper flakes to taste. Heat to soften garlic. Add 1/2 teaspoon sherry vinegar. Add vegetables ti skilled if cooled, or toss garlic and spices onto warm vegetables. 

Serve as a piquant side dish, as a topping for small pizzas, or on baked potatoes.
Leftovers can be mixed with rice cooked in chicken stock. Add a touch of olive oil.

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