Best 7 Julienne Of Winter Root Vegetables Recipes

ROASTED WINTER ROOT VEGETABLES

Steps:

• Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
• Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
• Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

WINTER ROOT VEGETABLES

Steps:

• Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat.

ROASTED BABY MONKFISH WITH BACON AND ROOT VEGETABLES

Steps:

• Clean the skin of the monkfish and remove the central bone. Tie up the tails with the slice of bacon that you have slightly pounded. Clean all the vegetables and cut them in large chunks. In a saute pan over medium heat, sear the monkfish to give a little color to the bacon, reserve. In the same pan saute the vegetables in the residual fat from the bacon, for 6 to 8 minutes or until they start to caramelize add a little bit of sherry vinegar and reduce it by half. Place the monkfish tails on top of the vegetables and cover, let the tails cook in their own steam. Add a little bit of fresh chopped parsley on top and serve as is

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

POACHED RIVER CHAR WITH PEARL BARLEY, WINTER ROOT VEGETABLES, NAPA RIESLING-CHIVE VELOUTE

Steps:

• Heat the 1 tablespoon of the butter in a skillet set over medium heat. Cook the diced vegetables until softened but not browned, and then deglaze the pan with the vermouth and white wine. Add the fish stock, cream, double cream, bay leaf, clove, and peppercorns. Cook until it thickens and then pass through a sieve. Return the sauce to the pan and simmer to reduce to the desired consistency.
• Before serving the sauce, stir in the 1 tablespoon of cold butter and finish with the chives.
• Bring the court bouillon to a simmer in a saucepan over low heat. Put the char fillets in a saute pan, and drain the court bouillon on top of the fish. Slowly let the fish poach without denaturing the fish protein.
• Heat 1 tablespoon of the butter in a small saucepan over medium heat. Cook the shallots until softened but not browned. Add the barley and deglaze the pan with the wine. Slowly add the chicken stock, a little at a time, stirring frequently. To finish, stir in the 4 tablespoons of cubed butter.
• Bring a pot of salted water to a boil. Blanch the vegetables briefly and then shock in a bowl of ice water to stop the cooking. To serve, heat the vegetables in a saucepan with a little chicken stock.
• Put a spoonful of the barley risotto in the middle of a deep dish. Place the poached char on top and cover with a generous amount of the chive sauce. Decorate with the winter root vegetable julienne.

GRILLED SOUTHWESTERN STEAK AND COLORFUL VEGETABLES

Steps:

• 1) Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2) Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145degreesF) doneness, turning once. Do not overcook. 3) Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat. Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender. Add mushrooms, zucchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender. Add tomato and green onion; cook and stir 1 minute. 4) Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

HERBED ROOT VEGETABLES

Steps:

• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.