Pan-Roasted Root Vegetables
Published January 23, 2010
Zachary Zavislak for The New York Times. Food Stylist: Brian Preston-Campbell. Prop Stylist: Pam Morris.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¼ cup extra-virgin olive oil
4 garlic cloves, crushed
1 large celery root, peeled and diced small
4 medium carrots, peeled and diced small
5 medium parsnips, peeled and diced small
4 celery ribs, peeled and diced small
Celery leaves from the tops of ribs, chopped
3 sprigs fresh thyme
White wine or chicken stock, optional
4 tablespoons butter
2 tablespoons chopped flat-leaf parsley
Kosher salt
freshly ground black pepper
Nutritional analysis per serving (4 servings)
38 grams carbs; 31 milligrams cholesterol; 392 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 10 grams fiber; 778 milligrams sodium; 4 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the olive oil in one or two large skillets. (Don’t crowd the vegetables.) When the oil begins to shimmer, add the garlic and sauté until the cloves just begin to color, about 3 minutes.
- Step 2
Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
- Step 3
When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper.
Private Notes
Comments
This is a versatile, easy dish and goes well with roasts or even an omelette!
I’ve made this along with Sam Sifton’s Weekend Roast a dozen times and used whatever root-like vegetables I have handy. Sweet potatoes are a great addition, even leeks. Don’t skip the celery leaves.
I’ve made this along with Sam Sifton’s Weekend Roast a dozen times and used whatever root-like vegetables I have handy. Sweet potatoes are a great addition, even leeks. Don’t skip the celery leaves.
Surprisingly good. Excellent with roast beef.
Easy dish. Looks good, tastes good, compliments almost anything. Use whatever vegetables and herbs you have available.