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
s_h@aol.comI'm not a fan of roasted vegetables, but I have to admit that this recipe changed my mind.
Davis Dc
davis_d13@gmail.comI found the recipe to be a bit too complicated and time-consuming.
Sasha “Sashabee” Roberts
rs29@aol.comThe roasted vegetables were a bit undercooked for my taste, but overall the dish was delicious.
Ruth Tamunotein West (Divine)
ruth@yahoo.comThis recipe is a keeper. I can't wait to impress my friends and family with this culinary masterpiece.
E V1989
e52@hotmail.co.ukI 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
t-ninja43@hotmail.comThe roasted vegetables were a delightful accompaniment to the main course. They added a burst of freshness and color to the plate.
SB Friends club
sb.f@gmail.comThis dish is a perfect blend of classic French cuisine and modern culinary techniques.
Arthur snow
a_snow11@gmail.comI wholeheartedly recommend this recipe to anyone who appreciates fine dining.
Rufus Glory15
glory15@aol.comI've tried many roasted vegetable recipes, but this one takes the cake. The vegetables retained their vibrant colors and flavors.
Zamore Bingham
b-zamore@aol.comThe combination of roasted vegetables, tender meat, and rich sauce was heavenly.
Virginia Delafuente
delafuente.virginia6@hotmail.comThe recipe was easy to follow and the end result was visually stunning. My guests were thoroughly impressed.
sgfvv Cjfh
cjfh_s@aol.comThis dish is a true testament to the art of cooking. Every bite was a journey of flavors.
Dan Giovanni
giovanni_d@hotmail.co.ukI 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
r@hotmail.frThe harmony of flavors and textures in this dish is simply divine.
Norb gift
ngift98@hotmail.comRoasted Vegetables for Côte de Boeuf Rossini: A Culinary Masterpiece