Roasted Roots with Smoked Trout and Lemon Mayo
The raw leeks, parsley leaves, and lemon add a bright, acidic lift to the best of the fall's roots.
Ingredients
1 bunch carrots
2 kohrabi
1 rutabaga
1 bunch salad turnips or 3 purple topped turnips
2 fennel bulbs
1 lb fingerling potatoes
2 celery root
6 oz smoked trout
3/4 cup mayo (homemade or store bought)
1 lemon, zest and juice
1 bunch parsley
2 leeks
Method
- Heat oven to 400F
- Clean all the roots and cut into irregular chunks
- Toss the roots with 1/2 cup olive oil, 2 pinches of salt, and 1 pinch black pepper
- Transfer the roots to a baking sheet and bake until tender in the center and crispy on the outside (about 35 minutes)
- Slice into thin half moons and rinse in fresh water to loosen any dirt
- Transfer the leeks to fresh cool water and let soak until ready to serve
- Combine the mayo, lemon zest, and juice and set aside
- Pick the parsley leaves and set aside
- Pick the smoked trout into large pieces removing any bones
- Drain the leeks from the water and toss with the roasted roots
- Transfer the root mixture to a serving platter
- Drizzle with the lemon mayo
- Dot the pieces of smoked trout all around
- Scatter with the picked parsley leaves and serve
