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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 russet (baking) potato (1/2 pound) |
3 medium parsnips (1/2 pound total), peeled and cut into 1/2-inch cubes (1 1/4 cups) |
1/2 pound butternut squash, peeled and cut into 1/2-inch cubes (1 1/4 cups) |
1/2 stick (1/4 cup) unsalted butter, cut into pieces |
3 shallots (6 ounces), halved lengthwise and thinly sliced crosswise (1 1/3 cups) |
3 garlic cloves, chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 1/2 to 2 teaspoons chopped fresh sage |
Directions:
1. Peel potato and cut into 1/2-inch cubes. Bring a 5- to 6-quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander. Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander.
2. Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasionally, until foam subsides and butter begins to brown, about 2 minutes. Add shallots and garlic and sauté, stirring occasionally, until shallots are golden brown, about 5 minutes. Add parcooked vegetables, salt, and pepper and sauté, stirring occasionally, until browned and tender, about 7 minutes. Stir in sage to taste.
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