s BUTTERED ROOTED VEGETABLES *****
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s BUTTERED ROOTED VEGETABLES *****
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Ingredients
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Instructions Instructions: *** 2-9-09 excellent, goes with the coq au vin *** Recipe courtesy Tyler Florence Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 20 min Level: Easy Serves: 4 servings Ingredients * 1 tablespoon extra-virgin olive oil * 1 tablespoon unsalted butter * 1 pound parsnips, peeled, cut into cubes * 1 pound carrots, peeled, cut into cubes * 1 pound turnips, split into halves * Kosher salt * Freshly ground black pepper * 1 tablespoon unsalted butter, cold and cubed * 1 cup chicken stock * 1/2 cup mixed chopped fresh herbs, like chervil, parsley and thyme * Kosher salt and freshly ground black pepper Directions Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup chicken stock and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes. Add butter and toss until incorporated. To serve, pour vegetables in a large bowl and shower with mixed herbs and season with salt and pepper. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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