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|
|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.