Root Vegetables Recipe,How To Make Root Vegetables Recipe

Root Vegetables recipe  is easy to make with help of very simple ingredients. This Root Vegetables recipe gets its zest from heavy cream,onion,and basil.Here is one of my favorite quick and easy Root Vegetables recipe , best recipe of this kind and enjoy cooking.

Root Vegetables Recipe

 

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Root Vegetables Recipe

Root Vegetables Recipe with a easy to make with help of very simple ingredients and one of and easy And Root Vegetables Recipe,famous Root Vegetables recipe

Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 369 kcal
Author Planet Food Geeks

Ingredients

  • 6 lg boiling potatoes peeled
  • 1 1/2 lb small carrots trimmed and
  • scraped
  • (or large carrots cut
  • carefully in
  • ovals)
  • 1 lb small turnips peeled
  • sprout end
  • (or large turnips Trimmed
  • trimmed
  • carefully into ovals)
  • 12 small white onions Boiling
  • peeled
  • Drippings rendered from
  • roast beef
  • 1 t dried thyme leaves crumbled
  • Salt and Freshly Ground
  • pepper to taste
  • 1/4 c parsley Minced

Instructions

  1. Drop potatoes into a saucepan of cold, salted water. Over high heat bring water to a boil, lower heat to medium, and cook potatoes 12 minutes. 

  2. Drain, let cool for a few minutes, pat dry, and cut into quarters (or halve horizontally and trim each half into ovals). Meanwhile, drop carrots, turnips, and onions into boiling salted water to cover.

  3. Lower heat to medium, cover, and cook until barely tender (10 to 15 minutes, depending on size). Drain, instantly cool under running water, and set vegetables aside.

  4. About one hour before beef will be served, place potato quarters in drippings (at least 1/2 cup) rendered by roasting beef and turn them to coat. 

  5. If beef hasn't rendered enough drippings, supplement with cooking oil and a little unsalted butter.Place in oven Wherever there's room, including the bottom shelf and roast for 45 minutes, turning every 10 minutes or so to brown all sides evenly.

  6. Add carrots, turnips, and onions and sprinkle with thyme, salt, and pepper. Continue roasting and turning frequently until vegetables are tender and evenly browned about 15 minutes longer. Using tongs or a slotted spoon and draining off excess fat, remove to serving dish; sprinkle with parsley.

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