Pan-Roasted Root Vegetables
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup extra-virgin olive oil
- 4garlic cloves, crushed
- 1large celery root, peeled and diced small
- 4medium carrots, peeled and diced small
- 5medium parsnips, peeled and diced small
- 4celery ribs, peeled and diced small
- Celery leaves from the tops of ribs, chopped
- 3sprigs fresh thyme
- White wine or chicken stock, optional
- 4tablespoons butter
- 2tablespoons chopped flat-leaf parsley
- Kosher salt
- freshly ground black pepper
Nutritional analysis per serving (4 servings)
392 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 4 grams protein; 778 milligrams sodium
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
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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.
Advertisement