MELANGE OF WINTER VEGETABLES
Steps:
- Preheat oven to 425°F.
- Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Slip off and discard skins and stems. Cut each beet into 6 wedges. Beets may be prepared up to this point 1 day ahead and chilled, covered.
- Have ready a large bowl of ice and cold water. In a large saucepan of salted boiling water blanch turnips 3 to 6 minutes (depending on size), or until barely tender, and transfer with a slotted spoon to ice water. Return water in pan to a boil and blanch carrots 5 minutes, or until barely tender. Transfer carrots with a slotted spoon to ice water and drain turnips and carrots in a colander. If using baby turnips, cut each in half.
- Return water in pan to a boil and blanch onions 3 minutes, or until barely tender. Drain onions in another colander until cool enough to handle and peel. Vegetables may be prepared up to this point 1 day ahead, patted dry, and chilled, covered. Bring vegetables to room temperature before proceeding.
- In a large non-stick skillet heat butter over moderately high heat until foam subsides and sauté turnips and carrots with pepper and salt to taste, stirring, until tender and golden, about 4 minutes. Transfer turnips and carrots with slotted spoon to a bowl and keep warm, covered. Add oil to skillet and heat over moderately high heat until hot but not smoking. Sauté onions with pepper and salt to taste, stirring, until tender and golden brown, about 4 minutes, and with slotted spoon add to turnip mixture. Stir parsley into vegetable mixture.
- In oil remaining in skillet cook beets with pepper and salt to taste over moderate heat, stirring, until heated through.
- Serve beets with other vegetables (but do not toss together).
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Thompson olayemisi
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the flavors and the vegetables were cooked perfectly.
ovi Evan
[email protected]This dish is a great way to get your kids to eat their vegetables. It's so flavorful and they'll love the crispy roasted vegetables.
Mithunkumar Mahato
[email protected]I'm so glad I found this recipe! It's a great way to use up leftover vegetables and it's so delicious.
Owusu Humble
[email protected]This dish is so healthy and flavorful! It's a great way to get your daily dose of vegetables.
Ranj Kamait
[email protected]I love the simplicity of this dish. It's a great way to showcase the natural flavors of vegetables.
Shardae Dacres
[email protected]This dish is so versatile! I've made it with different vegetables each time and it's always delicious.
THIRD EYE (CREATOR ANGEL)
[email protected]I've made this dish several times now and it's always a favorite. It's a great way to use up leftover vegetables.
Niamh Dyson
[email protected]This dish is so easy to make and it's so flavorful! I love that I can use whatever vegetables I have on hand.
Shelley Fifield
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the flavors and the vegetables were cooked perfectly.
Para G
[email protected]This dish was absolutely delicious! The flavors were well-balanced and the vegetables were cooked to perfection. I will definitely be making this again.