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Oven-Dried Vegetables

These recipes have been adapted from "Jeremiah Tower Cooks: 250 Recipes from an American Master" by Jeremiah Tower. Text copyright 2002 by Jeremiah Tower. Paintings copyright by Donald Sultan. Reprinted by permission of Stewart, Tabori and Chang.

  • servings: 8




  • 1/2 cup coarse salt
  • 2 red onions, peeled, trimmed, and halved lengthwise
  • 4 carrots, peeled
  • 3 unpeeled quince, halved lengthwise
  • 2 celery roots (about 1 1/2 pounds), peeled and halved
  • 1/4 cup extra-virgin olive oil
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary


  1. Step 1

    Preheat the oven to 350 degrees. Sprinkle a baking sheet with salt. Top with onions, carrots, quince, and celery roots in a single layer. Cover with aluminum foil, and bake until just tender, about 1 hour.

  2. Step 2

    Remove from oven, and uncover. When cool enough to handle, peel and core the quince. Cut vegetables into serving-size pieces. Transfer the quince and vegetables to a medium bowl. Drizzle with oil, and toss to evenly coat. Place in a baking dish just large enough to hold them in a single layer. Top with herb sprigs.

  3. Step 3

    Shortly before serving, preheat the oven to 400 degrees. Place baking dish in oven, and cook until heated through, 10 to 15 minutes.

Martha Stewart Living, March 2003



Reviews (1)

  • eravin 9 Dec, 2008

    Way, way, way too salty and the quince tastes bitter. I tried to salvage it by adding liquid, using the blender and making it into soup. That didn't work either -- still too salty. Sorry to say, this recipe is a failure.