Kosher Side Dishes
| Honey Glazed Parsnip, Celery Root, Apple and Turnips |
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KosherEye.com
by Chef Laura Frankel, LaurasKosherKitchen I can’t wait for root vegetable season. I love the earthy and deep flavors of these tubers. As the weather turns cooler, I crave the heartiness of these vegetables and the fact that I can really season them up. Unlike delicate summer vegetables, autumnal root veggies, can be braised and caramelized to heighten their flavors. Ingredients: 3 medium shallots, minced Directions: Preheat oven to 350 Heat a large Dutch oven or sauté pan, lightly coated with olive oil, over medium heat. Sauté, in batches, the root vegetables and apples until they are browned and slightly softened (about 5-7 minutes per batch). Be sure to season each batch with salt and pepper. Place all of the vegetables in a Dutch oven and add the remaining ingredients. Stir to combine. Cover and cook in the preheated oven for 1 hour. Uncover and return to the oven for another 20 minutes or until the liquid has reduced to a syrupy glaze. Remove the thyme and parsley stems. Adjust seasoning with salt and pepper to taste. Notes: Recipes: Side Dishes, Root Vegetables, Meat, Kosher |
