PAN-ROASTED ROOT VEGETABLES
¼ c butter
1 white turnip, unpeeled (or portion of small yellow turnip peeled), 1-inch diced
2 carrots, 1-inch diced
2 small parsnips, peeled and 1-inch diced
½ celery root, peeled and 1-inch diced
8 Brussel sprouts, halved if large
4 fresh thyme sprigs
1½ tsp kosher salt
½ tsp freshly ground black pepper
2 celery ribs, 1-inch diced
Melt the butter in a large sauté pan with a tight fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, Brussel sprouts, thyme, salt and pepper and toss with the butter. Cover the pan and cook over low heat for 10 minutes, stirring occasionally. Add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender. Taste for seasons and serve hot.
(i) I hadn’t had parsnips since I was a kid (and detested them) and had never had celery root. This was so flavorful and you don’t have to serve potatoes or any other starch with it.
¼ c butter
1 white turnip, unpeeled (or portion of small yellow turnip peeled), 1-inch diced
2 carrots, 1-inch diced
2 small parsnips, peeled and 1-inch diced
½ celery root, peeled and 1-inch diced
8 Brussel sprouts, halved if large
4 fresh thyme sprigs
1½ tsp kosher salt
½ tsp freshly ground black pepper
2 celery ribs, 1-inch diced
Melt the butter in a large sauté pan with a tight fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, Brussel sprouts, thyme, salt and pepper and toss with the butter. Cover the pan and cook over low heat for 10 minutes, stirring occasionally. Add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender. Taste for seasons and serve hot.
(i) I hadn’t had parsnips since I was a kid (and detested them) and had never had celery root. This was so flavorful and you don’t have to serve potatoes or any other starch with it.
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