ROASTED AUTUMN VEGETABLE SALAD

Steps:

• Preheat the oven to 300F. You will need 4 cookie sheets for the following step; if you don't have enough, cook the vegetables in batches: place each diced vegetable (squash, celery root, sweet potato, and turnip) on a separate cookie sheet lined with parchment paper. Toss each with 2 tablespoons of the olive oil and season with salt and pepper to taste. Scatter the rosemary and sage on top of each. Sprinkle the butternut squash with the brown sugar and cover all the pans with aluminum foil. Fill a roasting pan with enough coarse salt to cover the bottom to a depth of 1 inch. Arrange the unpeeled onions on it and cover with aluminum foil. Place the sheet pans in the preheated over for 25 minutes, then remove all the aluminum foil except for that covering the onions. Cook the butternut squash for 10 more minutes, until gold and caramelized; cook the rest of the vegetables for 25 more minutes, until lightly brown and tender. Remove the pans form the oven and set aside to cool down, then peel the onions and cut them into wedges. Mix all the vegetables in a large bowl. Place the garlic in a small saucepan and add the milk. Place over high heat and bring to a boil. Lower the heat and simmer slowly until the garlic has fallen apart and the liquid has a thin, creamy consistency, about 10 minutes. Place the mixture in a blender and add the mustard, thyme, and remaining tablespoon of olive oil. Season with salt and pepper and pulse for 30 seconds. Pour the sauce over the vegetables. Mix thoroughly. Add salt and pepper if necessary, and serve. VINO A young, fresh Dolcetto from Piemonte is just the thing to accompany the roasted vegetables.