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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Braised Baby Root Vegetables

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Braised Baby Root Vegetables Empty Braised Baby Root Vegetables

    Post by Lobo Fri 22 Jan 2016, 1:07 am

    Braised Baby Root Vegetables Img14l
    Braised Baby Root Vegetables
    Braised Baby Root Vegetables Translucent
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 4 to 6
    When you find perfect baby root vegetables at the farmers’ market, show them off to best effect by braising them simply, as they do at The Cook’s Atelier, a cooking school and epicurean center in Burgundy, France. If you can’t find chervil, garnish the dish with flat-leaf parsley leaves instead.






    • 45

    Ingredients:


    • 1 1/2 lb. (750 g) baby root vegetables, such as carrots, turnips and daikon radish
    • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into pieces
    • Sea salt, preferably fleur de sel, and freshly ground pepper
    • Chervil leaves for garnish

    Directions:

    Scrub the vegetables and trim them, leaving about 1/2 inch (12 mm) of the tender greens attached. (There is no need to peel them.)

    In a large sauté pan over medium heat, arrange the vegetables in a single layer and add water to come about halfway up the sides of the vegetables. Add the butter to the pan and bring to a simmer. Cover the pan and cook the vegetables, turning them once and reducing the heat if necessary to maintain a bare simmer, until the vegetables are crisp-tender, 6 to 8 minutes, depending on the vegetables’ size and freshness. Remove the lid, increase the heat to medium and simmer until most of the water evaporates, about 2 minutes.  

    Transfer the vegetables to a serving platter and season with salt and pepper. Garnish with chervil leaves and serve immediately. Serves 4 to 6.

    The Cook’s Atelier, Beaune, France
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