Root Vegetable Sauté
Home for the Holidays
6 as a side dish
The earthy flavors and gorgeous hues of cold-weather vegetables come to life in this great side dish seasoned with rosemary and a drizzle of olive oil.
1 pound carrots, peeled and cut diagonally into 1/2-inch slices
1 large onion, sliced
1 medium turnip (about 8 ounces), peeled, quartered, and cut in 1/2-inch slices
1 large parsnip (about 10 ounces), peeled, halved lenghtwise, cut diagonally into 1/2-inch slices
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
Salt and ground black pepper
Combine the vegetables and diluted Glace de Poulet Gold®in a large skillet. Cover and bring the liquid to a boil over high heat. Reduce the heat to medium and simmer for 5 minutes.
Remove the cover and continue to simmer until most of liquid is evaporated, about 5 minutes.
Add the oil and rosemary. Cook, stirring occasionally, until vegetables are golden brown, about 10 minutes. Season to taste with salt and pepper.