Review/Rate this Recipe Save to MyRecipes Rating:

Title: Stewed Winter Vegetables
Yield: 8

Ingredients

      8 md shallots; peeled
  2 1/2 tb unsalted butter
      1    salt and freshly ground
           -pepper
      8 md parsnips; peeled and cut
           -into
      1    ; 2-inch lengths
      4 lg turnips; peeled and
      1    ; quartered
      4 md carrots; cut into 2-inch
      1    ; lengths
      2 lg leeks; halved lengthwise
      1    ; and cut crosswise
      1    ; into 1-inch pieces
  2 1/2 c  chicken stock or canned
           -low-sodium; broth
      1    thyme sprig
    1/2 lb small purple or red-skinned
           -potatoe; s

Instructions

1. Preheat the oven to 350 degrees. Put the shallots on a large piece of
foil
and top with 1/2 tablespoon of the butter. Season with salt and pepper and
seal the shallots in the foil. Bake for about 30 minutes, or until tender.

2. In a large saucepan, combine the parsnips, turnips, carrots, leeks,
chicken
stock, thyme and the remaining 2 tablespoons of butter. Bring to a boil
over
moderately high heat, then reduce the heat to low and add a pinch each of
salt
and pepper. Cover and simmer, stirring occasionally, until the vegetables
are
tender, about 20 minutes. Discard the thyme sprig.

3. In a medium saucepan, cook the potatoes in boiling salted water until
tender, about 10 minutes. Drain the potatoes and cut them into 2-inch
cubes.
Add the potatoes and roasted shallots to the vegetable stew, season with
salt
and pepper and serve.

--Thomas Keller and Joseph Keller

Posted to FOODWINE Digest XT 100

Per serving: 255 Calories (kcal); 4g Total Fat; (14% calories from fat); 4g
Protein; 53g Carbohydrate; 10mg Cholesterol; 82mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Reviews