Best 4 Melt In Your Mouth Caramelized Root Vegetables Recipes
**Dive into a culinary symphony of caramelized root vegetables, where sweet and savory notes dance on your palate.** From the hearty parsnips to the earthy beets, each vegetable brings a unique texture and flavor to this delightful dish. Roasted to perfection, these root vegetables develop a beautiful caramelized exterior while maintaining a tender, melt-in-your-mouth interior.
**Indulge in a medley of recipes that showcase the versatility of caramelized root vegetables.** Start with the classic Roasted Carrots and Parsnips, a simple yet elegant side dish that pairs perfectly with roasted chicken or grilled salmon. For a more substantial meal, try the hearty Root Vegetable Gratin, a creamy and cheesy casserole that's perfect for a cozy dinner. If you're looking for a lighter option, the Roasted Beet and Goat Cheese Salad offers a refreshing and flavorful combination of sweet beets, tangy goat cheese, and crunchy walnuts. And for a unique twist, try the Caramelized Sweet Potato and Black Bean Tacos, a fusion of Mexican and Middle Eastern flavors that will tantalize your taste buds.
**No matter which recipe you choose, you're in for a culinary treat that will elevate your taste buds and leave you craving more.** So gather your ingredients, preheat your oven, and embark on a journey of culinary exploration with these melt-in-your-mouth caramelized root vegetables.
CARAMELIZED ROOT VEGETABLES & MELT IN YOUR MOUTH VEAL
Make and share this Caramelized Root Vegetables & Melt in Your Mouth Veal recipe from Food.com.
Provided by Baby Kato
Categories Veal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees.
- Sprinkle flour over meat and rub to coat well.
- Season with salt and pepper.
- Pour olive oil in large pan on medium high heat and brown veal well on all sides.
- Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
- Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
- Pour over veal roast.
- Sprinkle rosemary and thyme over roast.
- Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
- Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
- Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
- Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
- After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
- Cover roast and return to oven for another 30- 45 minutes.
- Let veal rest, covered with tin foil for 10 minutes.
- Remove the vegetables.
- Reduce sauce and reserve.
- Slice veal and add to platter with vegetables.
- Drizzle with sauce and enjoy.
Nutrition Facts : Calories 718.6, Fat 24.3, SaturatedFat 8.9, Cholesterol 282.9, Sodium 792.3, Carbohydrate 35.8, Fiber 5.8, Sugar 18.6, Protein 76.2
MELTING CABBAGE
Raw cabbage is often the star of coleslaw, but when slow-cooked in a tomato-y white wine sauce, this vegetable is transformed into something else entirely-it's melt-in-your-mouth delicious! A bit of Parmesan rind adds umami to the sauce (it's a classic Italian trick). Serve this quick one-skillet recipe as a side dish or the main event.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large cast-iron skillet over medium-high heat. Add the fennel, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the fennels is softened and just starting to turn golden brown, about 5 minutes. Add the garlic and thyme and cook, stirring, until just fragrant, about 1 minute.
- Nestle the cabbage quarters, cut-sides down, in the pan and cook without disturbing until just softened and starting to caramelize, about 4 minutes. Flip with tongs and repeat on the other cut sides.
- Meanwhile, whisk together the wine and tomato paste in a small bowl until combined. Add it to the skillet along with the Parmesan rind and red pepper flakes. Bring the sauce to a boil, then transfer the skillet to the oven.
- Roast until the sauce is thickened and reduced by half, and the cabbage is caramelized and tender, about 40 minutes. Sprinkle with the grated Parmesan and return to the oven. Cook just until the cheese has melted, about 3 minutes. Top with the reserved fennel fronds and serve immediately, spooning the sauce over the cabbage.
MELT IN YOUR MOUTH MARINADE
A wonderful marinade that makes even the toughest cuts of beef so tender you could cut them with a butter knife. Tastes great on pork chops and chicken, too. Play with the amounts of garlic and ginger to suit your taste. I tend to use more rather than less. Makes enough for four servings.
Provided by TULSA11
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 3.4 g, Cholesterol 0 mg, Fat 9.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 1203.4 mg, Sugar 0.5 g
SMASHED ROOT VEGETABLES AND CARAMELIZED LEEKS
Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
- Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.
Tips:
- Choose the right vegetables: Use root vegetables that caramelize well, such as carrots, parsnips, turnips, and beets. Avoid vegetables that are too watery, such as cucumbers and zucchini.
- Cut the vegetables evenly: This will help them cook evenly. If the vegetables are different sizes, the smaller ones will overcook before the larger ones are done.
- Use a heavy-bottomed pot or skillet: This will help distribute the heat evenly and prevent the vegetables from burning.
- Don't overcrowd the pot or skillet: If the vegetables are too crowded, they will steam instead of caramelize.
- Be patient: Caramelizing vegetables takes time. Don't rush the process or the vegetables will not develop their full flavor.
Conclusion:
Caramelized root vegetables are a delicious and versatile side dish. They can be served with roasted meats, poultry, or fish. They can also be used in salads, soups, and stews. Caramelizing vegetables is a simple process, but it does take some time. So next time you have some extra time, try making a batch of caramelized root vegetables. You won't be disappointed.
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