Braised Winter Root Vegetables
Serves 4
An assortment of colorful, flavorful, and nutritious root vegetables make this a memorable winter side dish. Add mushrooms if you like for a heartier course.
4 cups of assorted root vegetables, such as parsnips,
carrots, rutabagas, sunchokes, and celery root,
peeled and cut into 1/2-inch cubes or slices
2 tablespoons unsalted butter
1/2 cup chicken or vegetable stock
2 teaspoons sugar
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
2 tablespoons chopped fresh chives, for garnish
Place the vegetables, butter, stock, sugar, salt, and pepper in a large skillet and bring to a boil over high heat. Reduce the heat to low and cover the vegetables with a round of parchment or wax paper, pressing it directly against the vegetables. Cook slowly until the vegetables are crisp-tender and the liquid is mostly evaporated, 15 to 20 minutes.
Discard the paper round and raise the heat to medium-high. Sauté the vegetables, stirring frequently, until browned and glazed on all sides, about 5 minutes. Serve on a warm platter and garnish with chopped chives, if desired.
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