ROASTED VEGETABLES FOR COTE DE BOEUF ROSSINI
As decadent as roasted vegetables can get! Onions, carrots, and potatoes are cooked with clarified butter, bone marrow, and foie gras fat for our Cote de Boeuf Rossini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a medium stockpot, heat clarified butter over medium-high. Add onions, carrots, and potatoes. Season with salt and pepper; toss to combine. Cook 3 minutes. Stir in marrow and cook, stirring occasionally, 5 minutes. Stir in 2 tablespoons foie gras fat and cook, stirring occasionally, until vegetables are beginning to brown, about 5 minutes more. Add 2 tablespoons water. Transfer to oven and cook until vegetables are tender, about 30 minutes.
- Remove from oven. Stir in parsley and remaining 2 tablespoons foie gras fat. Toss to combine.
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Sue Halcomb
[email protected]I'm not a fan of roasted vegetables, but I have to admit that this recipe changed my mind.
Davis Dc
[email protected]I found the recipe to be a bit too complicated and time-consuming.
Sasha “Sashabee” Roberts
[email protected]The roasted vegetables were a bit undercooked for my taste, but overall the dish was delicious.
Ruth Tamunotein West (Divine)
[email protected]This recipe is a keeper. I can't wait to impress my friends and family with this culinary masterpiece.
E V1989
[email protected]I was skeptical about the combination of vegetables and meat, but it turned out to be an explosion of flavors in my mouth.
The Motorcycle Ninja
[email protected]The roasted vegetables were a delightful accompaniment to the main course. They added a burst of freshness and color to the plate.
SB Friends club
[email protected]This dish is a perfect blend of classic French cuisine and modern culinary techniques.
Arthur snow
[email protected]I wholeheartedly recommend this recipe to anyone who appreciates fine dining.
Rufus Glory15
[email protected]I've tried many roasted vegetable recipes, but this one takes the cake. The vegetables retained their vibrant colors and flavors.
Zamore Bingham
[email protected]The combination of roasted vegetables, tender meat, and rich sauce was heavenly.
Virginia Delafuente
[email protected]The recipe was easy to follow and the end result was visually stunning. My guests were thoroughly impressed.
sgfvv Cjfh
[email protected]This dish is a true testament to the art of cooking. Every bite was a journey of flavors.
Dan Giovanni
[email protected]I followed the recipe meticulously and the results were exceptional. The vegetables were roasted to perfection, tender on the inside and slightly crispy on the outside.
Hafizur Rahman
[email protected]The harmony of flavors and textures in this dish is simply divine.
Norb gift
[email protected]Roasted Vegetables for Côte de Boeuf Rossini: A Culinary Masterpiece