Last year’s Thanksgiving paddle trip yielded an unexpected rush of coveting. Friends of friends packed their canoe with their trusty Sportsman’s Cooker, a cast iron relic discontinued for reasons I will never understand by manufacturer Lodge. Long enough to span two stove burners, strong enough to straddle an open fire, and savvy enough to come with a lid that seconds as a griddle – I could not get it out of my mind. I searched all over the internet, but, true to legend, the Sportsman Cooker is only to be found by determined full-time second-hand warriors, digging through store rooms in small Southern towns. Agh!
And then . . . hmm?
I checked Cabela’s and found out they make the Oval Roaster. It’s pretty much the same thing. Completely indispensable.
Roasted Roots is the Oval Roaster (or any dutch oven) filled with parsnips, carrots, sweet potatoes, bliss potatoes, rutabagas, turnips and beets. Onions and garlic are optional. Olive oil is not. Take a few sprigs of rosemary (fresh from the garden) and run them through the roots, massaging enough oil into the pot to cover everything without pooling on the bottom.
Put the lid on and bake at 300 for two hours. Remove the lid with care. It gets steamy hot in there!
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