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Root Vegetables with Gorgonzola
© James Baigrie

Root Vegetables with Gorgonzola

  • SERVINGS: 8
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 medium rutabaga (1 1/2 pounds), cut into 1-inch dice
  2. 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch dice
  3. 1 large fennel bulb—halved, cored and cut into 1 1/2-inch pieces
  4. 8 fresh thyme sprigs
  5. 2 tablespoons extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. 1/4 cup balsamic vinegar
  8. 6 ounces Gorgonzola, crumbled
  1. Preheat the oven to 350°. In a roasting pan, toss the rutabaga, potatoes, fennel, thyme and oil; season with salt and pepper. Roast for 1 hour and 40 minutes, or until tender. Discard the thyme.
  2. In a small skillet, boil the vinegar until reduced to 2 tablespoons, 5 minutes.
  3. Sprinkle the cheese over the root vegetables and roast until melted. Drizzle with the balsamic glaze and serve.
Make Ahead The recipe can be prepared through Step 2 up to 6 hours ahead. Reheat the vegetables before roasting with the cheese.
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