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. 

Print this page


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


  1. Heat oven to 400F
  2. Clean all the roots and cut into irregular chunks
  3. Toss the roots with 1/2 cup olive oil, 2 pinches of salt, and 1 pinch black pepper
  4. Transfer the roots to a baking sheet and bake until tender in the center and crispy on the outside (about 35 minutes)
  5. Slice into thin half moons and rinse in fresh water to loosen any dirt
  6. Transfer the leeks to fresh cool water and let soak until ready to serve
  7. Combine the mayo, lemon zest, and juice and set aside
  8. Pick the parsley leaves and set aside
  9. Pick the smoked trout into large pieces removing any bones
  10. Drain the leeks from the water and toss with the roasted roots
  11. Transfer the root mixture to a serving platter
  12. Drizzle with the lemon mayo
  13. Dot the pieces of smoked trout all around
  14. Scatter with the picked parsley leaves and serve