This is Carla Hall's roasted vegetable recipe. It gave me the chance to work with some root vegetables I had never worked with before, like parsnips and turnips. I only did this recipe through step 3. Used
medium carrots, 1 sweet potato, 5 small red potatoes, 1 parsnip, and 6 small
red turnips. Roasted for 25 min, sprinkled with olive oil, salt, pepper, and dried
thyme. Here’s a video
of Carla Hall cooking this dish.
Carla
Hall's Root Vegetable Ragout (This recipe was excerpted from Carla's book "Cooking With Love: Comfort Food That Hugs
You.")
Ingredients
· 2 medium carrots
· 2 medium parsnips
· 1 small rutabaga
· 1 medium turnip
· 1 medium Yukon gold potato
· 2 ½ tablespoons extra
virgin olive oil
· Kosher salt
· 1 small yellow onion, cut
into ¼-inch dice
· 1 tablespoon unsalted
butter
· ½ cup chicken Stock (page
000)or store-bought unsalted chicken broth
· Freshly ground black
pepper
· 2 tablespoons fresh
flat-leaf parsley leaves, chopped
· 2 tablespoons fresh thyme
leaves, chopped
· Freshly grated zest of 1
lemon
· Cooking Directions
1.
Preheat the oven to 425°F.
2.
Peel the carrots, parsnips, rutabaga, turnip, and potato and cut
them into ½-inch dice. Combine them on a half sheet pan, toss with 2
tablespoons of the olive oil, and season with salt. Spread the vegetables in a
single layer.
3.
Roast, stirring and rotating the pan occasionally, until tender
and golden, about 25 minutes.
4.
Meanwhile, heat a larger skillet over medium heat. Heat the
remaining ½ tablespoon oil. Add the onion and cook, stirring frequently, until
tender, about 3 minutes.
5.
Stir in the butter until it melts, then stir in the roasted
vegetables. Add the chicken stock and season with salt and pepper. Simmer until
the stock thickens and coats the vegetables, about 3 minutes. Stir in the
parsley, thyme, and lemon zest. Serve hot or warm.
Comments
Post a Comment