Chef Brendan Cox of Circle Bistro – Washington, DC Yield: 4 Servings 2 purple top turnips with greens 2 pieces rutabaga 2 pieces kohlrabi 6 pieces radish 2 carrots 1 head garlic, cut in 1/2 across 4 sprigs rosemary 2 Read More …
Roasted Sirloin of Beef, Root Vegetables and Carmelized Shallot-Red Wine Jus