Wookiee Hut Cuisine presents:
Roasted Root Vegetables
by Gillian F. Taylor

On Tatooine, water is at a premium. Many moisture farmers utilized caverns, either under- or over-ground, as cooler, more moist environments to grow water-loving vegetables and fruits, which could be sold or traded at a high price. For others, they had to have some other plan.

Obiwan Kenobi had seen many climates and environments and cultures in his short life before he found himself in self-imposed exile on the Outer Rim desert planet. When he took occupancy of a deserted hut, he dug wells into the foundation. The not only allowed for materials to be hidden safely, but could also be used to grow vegetables. But as he did not have a moisture farm, the amount of water was limited, and the soil was nutrient poor and limited to sand. What grows in sand? Root vegetables of many kinds, as well as fast-growing herbs.

Obiwan had also spent his youth in the Agricultural Corps, before he had become a Jedi padawan. He knew how to compost and enrich what was available to him, to produce a nice variety of root vegetables. In fact, he actually liked the challenge, as well as the creativity he could display to cook his bounty. For instance, if he was lucky enough to get a hold of something like a leg of dragon, he could make mashed potatoes and roasted root vegetables — red onion, parsnip and three colours of carrot: orange, yellow and purple — the purple ones are actually orange in the middle, and look spectacular when cut into chunks!

Things like this made Obiwan actually feel blessed to be in exile, especially after fighting a huge ongoing galactic war.


    Seasoned Oil
  • olive or other vegetable oil
  • sprigs of herbs, such as rosemary, thyme, etc.
  • ground pepper
Place all ingredients into a jar and let it steep for a few days before using. If you want to use the oil immediately, make a small quantity and place it in a bowl to toss with the vegetables.
    Roasting Root Vegetables — select from:
  • carrots
  • parsnips
  • red onions
  • potatoes
  • swedes (also called rutabaga or mangold)
  • turnips
For roasting roots, take a selection of carrots, parsnips, red onions, potatoes, swede (rutabaga or mangold in the US) or turnip and cut into chunks. Add seasoning and table herbs to some oil in a large bowl. Add the vegetables and mix about so the vegetables are coated with the seasoned oil. Leave for a while if possible. Spread the veg on a large foil-lined baking tray and roast in a moderate to low oven (about 350°F / 175°C) for 30-40 minutes.


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