Pan-Roasted Root Vegetables - Balthazar |
|
 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I Just love this recipe! It is an excellent accompaniment for winter meat dishes, such as 7-hour lamb, a la Anthony Bordain, or Balthazar's Braised Short Ribs. It is both quick and very easy to prepare, super flavorful and with no potatoes, it makes a nice alternative to traditional winter vegetable dishes. Ingredients:
1/4 cup extra virgin olive oil |
4 garlic cloves, crushed |
1 large celery root, peeled and diced small |
4 medium carrots, peeled and diced small |
5 medium parsnips, peeled and diced small |
4 celery ribs, peeled and diced small |
celery leaves from the tops rib, chopped |
3 sprigs fresh thyme |
white wine (optional) or chicken stock (optional) |
4 tablespoons butter |
2 tablespoons chopped flat leaf parsley |
kosher salt & freshly ground black pepper |
Directions:
1. 1. Heat the olive oil in one or two large skillets. (Don’t crowd the vegetables.) When the oil begins to shimmer, add the garlic and sauté until the cloves just begin to color, about 3 minutes.
2. 2. Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
3. 3. When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper. Serves 4. Adapted from “The Balthazar Cookbook,” by Keith McNally, Riad Nasr and Lee Hanson.
|
|