One Beer Bread at a Time.

Wednesday, April 23, 2008

Great recipe by Tyler Forence

I made this last week, very yummy w/the fresh turnips that I had w/our organic food delivery.

Butter Rooted Vegetables
Recipe by Tyler Florence

1 tbsp EV Olive Oil
1 lb parsnips, peeled, cut into cubes
1 lb turnips, split into halves
Fresh ground pepper
1 cup chicken stock
1/2 cup chpped fresh herbs like chervil, parsley and thyme (I only had parsley and thyme to add)
1 tbsp unsalted butter
1 lb carrots, peeled, cut into cubes
Kosher Salt
1 tbsp unsalted butter, cold and cubed
Kosher salt and fresh ground pepper

Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well w/the fat; sason w/salt and pepper. Add 1 cup chix stock and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the veggies are tender, about 20 min. Add butter and toss until incorporated. To serve, pour veggies into a large bowl and shwer w/the mixed herbs and season w/salt and pepper.

We have had fantastic weather this week. I wish it was sunny and in the 70s all the time!

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