Braised Baby Root Vegetables
Be the first to Write a Review
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.
- Printer Friendly Version
- 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