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