Braised Winter Root Vegetables


An assortment of colorful, flavorful and nutritious root vegetables make this a memorable winter side dish. If you like, add mushrooms for a heartier course.


4 cups 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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