Caramelized Salsify, Spatzle and Roasted Vegetable Broth

• 3 medium onions
• 2 carrots
• 1 rutabaga
• 2 parsnips
• 1 fennel bulb
• 2 tablespoons canola oil
• 1/2 teaspoon kosher salt
• Freshly ground pepper to taste
• 3 sprigs fresh thyme
• 4 stalks salsify, peeled and halved crosswise
• 1 quart milk
• 1 tablespoon unsalted butter
• Salt and freshly ground pepper to taste
• 1/2 cup milk
• 3 eggs, lightly beaten
• 2 tablespoons coarse Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 2 cups plus 2 tablespoons flour
• 2 teaspoons unsalted butter

1. For broth, preheat oven to 450 degrees.
2. Peel and dice vegetables and place in a large roasting pan or 2 pans to avoid overcrowding.
3. Toss with the oil.
4. Roast until browned, stirring occasionally, about 45 minutes.
5. Transfer to a large pot and add 4 cups of water.
6. Place over medium heat and simmer until broth is reduced to 2 cups, about 30 minutes.
7. Strain and stir in 1/2 teaspoon of salt, pepper and thyme.
8. Set aside.
9. Place salsify and milk in a large pot over medium heat.
10. Simmer until tender, about 30 minutes.
11. Drain and rinse under cold water.
12. Cut in half lengthwise and then across into 2-inch pieces.
13. Melt 1 tablespoon of butter in a large skillet over medium heat.
14. Add the salsify and cook until it turns light brown, about 5 minutes.
15. Season with salt and pepper.
16. For spatzle, whisk together the milk, eggs, mustard, salt and pepper.
17. Add flour and stir until smooth.
18. Bring a large pot of water to a boil.
19. Place a one-sided grater with large holes over the pot and press the spatzle mixture through the holes, letting it drop into the pot.
20. Cook until spatzle rises to the top, about 1 to 2 minutes.
21. Drain.
22. To serve, reheat broth and salsify.
23. Melt 2 teaspoons of butter in a nonstick skillet over medium heat.
24. Add spatzle and toss until heated through.
25. Divide salsify among 4 bowls and top with spatzle.
26. Remove thyme from broth and ladle into the bowls.
27. Serve immediately.

onions, carrots, parsnips, fennel, canola oil, kosher salt, freshly ground pepper, thyme, stalks salsify, milk, unsalted butter, salt, milk, eggs, mustard, kosher salt, freshly ground pepper, flour, unsalted butter

Taken from cooking.nytimes.com/recipes/6039 (may not work)