Braised Roots

Automne 2011
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food and drink

BY: Lucy Waverman

This is a different way of creating roasted vegetables without actually roasting them! They are juicier and more succulent made this way. All you need is a large skillet with a lid. Use vegetables to your liking but avoid squash and sweet potato as they cook more quickly than the other vegetables.

4 carrots
4 parsnips
1 large white turnip
2 tbsp (30 mL) butter
2 tbsp (30 mL) vegetable oil
10 sage leaves
Salt and freshly ground pepper

1 Peel carrots, parsnips and white turnip, then cut into 1-inch (2.5-cm) chunks.

2 Heat butter and vegetable oil in a large skillet over medium-high heat. Add vegetables and stir until coated with fat. Add sage leaves and toss together. Season with salt and pepper. Turn heat to medium, cover skillet and cook for 20 minutes, stirring vegetables every 5 minutes, or until browned and tender. Adjust seasoning to taste. Reheat in oven with turkey when ready to serve.

Serves 6

What to Serve

LCBO#:586677
$11.70