Recipe - Roasted Root Vegetable Salad

3 Parsnips (1 One half lb)
3 Carrots (Three fourths lb)
3 Beets (Three fourths lb)
1 Celery root (Three fourths lb)
3 Onions (1 One half lbs), peeled
2 One fourth cup Olive or salad oil
Three fourths cup Carrot juice
1 teaspoon Ground curry powder
1 teaspoon Dijon mustard
1 tablespoon Seasoned rice vinegar
One fourth pound Peeled fresh horseradish
very thinly shredded (opt)
Salt and pepper

Halve parsnips and carrots by cutting crosswise, then cut each half
lengthwise in half. (Cut any large pieces in half again lengthwise.) Cut
beets, celery root, and onions into 11/2" thick wedges. Place all
vegetables in a 11x17" roasting pan. Add One fourth cup oil and mix well. Bake
400F oven until vegetables are well browned and tender when pierced, about
1 One half hrs; stir occasionally. Cool to room temp. If making ahead, cover and
chill up to 1 day. Bring to room temp. before serving. Carrot Vinaigrette.
Mix together 1 tbsp. of remaining oil, carrot juice, curry powder, mustard,
and rice vinegar. If making ahead, cover and chill up to 1 day.

Fried Horseradish. Heat remaining olive oil to 350F in 23 qt. pan on
medium heathigh heat; maintain heat. Add 1/3 of the horseradish
shreds;cook until golden brown and crisp, 2535 sec. Remove with a slotted
spoon ; drain on paper towel. repeat to cook remaining horseradish. season
with salt and pepper. If making ahread, cool completely, wrap airtight, and
store at room temp. up to 6 hrs.

To assemble the salad, pour vinaigrette onto a large flat serving platter
or into a large bowl. Arrange roasted vegetables decoratively over it.
Sprinkle with horseradish.

From Sunset Magazine. Serves 68.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini