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.


  • ½ cup coarse salt

  • 2 red onions, peeled, trimmed, and halved lengthwise

  • 4 carrots, peeled

  • 3 unpeeled quince, halved lengthwise

  • 2 celery roots (about 1 ½ pounds), peeled and halved

  • ¼ cup extra-virgin olive oil

  • 3 sprigs fresh thyme

  • 3 sprigs fresh rosemary


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

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