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Wednesday, March 10, 2010

Pan Roasted Root Vegetables

This recipe features some of the funkiest looking vegetables I have ever seen.  I figure root vegetables don't have to be pretty, since they hide underground all the time.  Sort of like naked mole rats.  I was going to insert a joke about radiologists too, but never mind.

The players...

The parsnip: aka, gringo carrots.

A rutabaga (accidentally took a picture and felt bad about excluding it, even though the recipe doesn't call for you.)

The turnip. 

Celery root (had at least 3 people in Whole Foods asking me, "What is that?). When people in Whole Foods ask you what that is, you know it's ugly.


Pan Roasted Root Vegetables
adapted from Back To Basics, Ina Garten

4 Tbs unsalted butter (1/2 stick)
1 turnip, unpeeled and 1 inch diced (I peeled mine)
8 Brussels sprouts, halved
2 carrots, peeled and cut into 1 inch  pieces
2 parsnips, peeled and cut into 1 inch pieces
1/2 celery root, peeled and cut into 1 inch pieces
4 fresh thyme sprigs
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 celery ribs, 1 inch diced

Melt butter in a large satue pan that has a tight fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, Brussels sprouts, thyme, salt and pepper. Toss to coat. Cover the pan and cook over medium-low heat for 10 minutes. 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. If they're too dry, add a few tablespoons of water. Taste for seasonings and serve.


Note: If you decided to double the recipe, do it in two batches, so that it can get caramelized properly!

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