Braised Turnips, Carrots, and Onions Recipe
Root vegetables are the perfect Autumn food, naturally sweet and loaded with minerals and vitamins.
When the weather turns cold, warm root vegetables are the perfect answer to what‘s for dinner: this versatile recipe can be served as a main dish with long-grain and wild rice, or as a sumptuous side.
A hint of sherry and herbs turns this into simply delicious comfort food, and the stovetop preparation makes it as easy as can be.
1/2 cup olive oil
1 tablespoon medium-dry sherry or dry vermouth
1/2 cup bacon substitute (optional)
1 1/2 cups Vidalia, Walla Walla, or other sweet onions
1/2 cup chopped fresh chives
2 cloves garlic, chopped
1 pound carrots, peeled and sliced
1 pound white turnips, peeled and cut into small cubes
1/4 chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1/2 cup vegetable broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly-ground green peppercorns
1. Heat the oil and sherry in a medium frying pan over low heat for 3 minutes. Add bacon substitute, onion, chives, and garlic. Saute and stir over medium heat until the onions become translucent. Add carrots, turnips, parsley, and thyme and blend into the onion mixture.
2. Add the broth, cover, and cook 20 minutes, or until the carrots and turnips are tender. Remove the pan from the heat, then add the vinegar, salt, and pepper, and stir into the vegetables. Transfer to a warm dish and serve immediately.
Adapted from The Onion Harvest Cookbook, by Barbara Ciletti (Taunton Press, 1998). Copyright (c) 1998 by Barbara Ciletti. Reprinted by permission of Taunton Press.
Adapted from The Onion Harvest Cookbook, by Barbara Ciletti (Taunton Press, 1998).