Ingredients

• 5 tbs Olive oil, plus extra for serving
• 8 Small turnips (8 oz), peeled with a knife (6+3/4 oz)
• 8 Small to medium fingerling potatoes (1O oz), washed
• 8 Medium cippoline onions (8 oz), peeled (6 oz)
• 8 California carrots (7 oz), peeled and shaped (6 oz)
• 8 Medium white mushrooms (7 oz), cleaned and stems removed
• 8 Medium round pink radishes (7 oz), washed and trimmed (6 oz)
• 8 3" long pieces of celery stalk, peeled
• 2 Large garlic cloves, peeled
• Bouquet qarni of 1 bay leaf, 1 thyme sprig and reserved basil stems (see below)
• 1 tsp Crushed coriander seeds
• Salt and freshly ground pepper
• 1/2 c Niçoise olives
• 2 oz Basil, washed, leaves arid stems separated
• 1 Lemon, cut into 4 wedge5
• Fleur de sel (or other high quality coarse salt)
• Grated pecorino romano or parmesan cheese (optional)

Preparation

Preheat the oven to 350.

Heat 3 tablespoons of olive oil in a large casserole over medium heat. When hot, add the turnips and potatoes and roast, tossing frequently, on top of the stove for 8 - 1 0 minutes until the vegetables brown lightly. Add the remaining olive oil, onions, carrots, mushrooms, radishes, celery, garlic, bouquet garni, and crushed coriander seeds. Season with salt and pepper and roast for an additional 8 - 10 minutes, tossing regularly to color the vegetables lightly and evenly as before.

Place the casserole in the oven and roast for approximately 30 minutes, stirring occasionally, or until all the vegetables are tender to a knife. Remove from the oven and discard the bouquet garni and garlic cloves. Add the olives and half of the basil leaves to the casserole and toss well. Place the remaining basil leaves on top of the vegetables and serve immediately.

Presentation

Present the vegetables in the casserole and serve the lemon wedges, extra olive oil, and fleur de sel on the side. If desired, pecorino romano or parmesan cheese may also be sprinkled on the vegetables when serving.