NEW YORK (WLNY) — New York City chef Chef Jesse Schenker, owner of Recette in the West Village, recently lost 50 pounds by changing his diet. He visited The Couch to show us how to make a delicious vegetable roast strain entree.

Serves two

1 large Golden Beet

2 Carrots, whole (organic are recommended)

1 large white turnip

2 large parsnips

1 large Rutabaga

1 cup rendered lamb drippings

1 tsp. fresh rosemary, chopped

1 T. flat leaf parsley, torn

Salt and fresh pepper, to taste


2 T. pine nuts, toasted

½ cup Parmigiano-Reggiano

Preheat oven to 450 degrees F.

In large bowl, peel all vegetables and cut into 1 pieces (any shape or size of your liking; as long as they are consistent).

In large bowl, mix all vegetables thoroughly.  Toss together with lamb drippings and chopped rosemary.  Add salt and pepper to taste.  Spread evenly on lined baking sheet and place in oven for 18-20 minutes or until golden brown and fork tender.  Let rest for five minutes and while warm, place in serving bowl, mix with fresh parsley (optional: top with toasted pine nuts and grated Parmigiano-Reggiano.

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