Caramelized Root Vegetables

Name: Caramelized Root Vegetables
Ingredients: 3 tablespoons butter; 2 tablespoons extra-virgin olive oil; 1 large onion, coarsely chopped (about 2 1/2 cups); 2 medium rutabagas, peeled, cut into 1/3-inch cubes (about 3 cups); 2 medium turnips, peeled, cut into 1/3-inch cubes (about 2 1/2 cups); 2 large carrots, peeled, cut into 1/3-inch cubes (about 2 cups); 2 large parsnips, peeled, cut into 1/3-inch cubes (about 1 1/2 cups); 2 1/2 cups diced celery (about 4 stalks); 2 (7.25-ounce) jars whole roasted peeled chestnuts, halved; 6 garlic cloves, minced; 2 tablespoons chopped fresh thyme

11 ingredients

1 steps

Ingredients

3 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped (about 2 1/2 cups)
2 medium rutabagas, peeled, cut into 1/3-inch cubes (about 3 cups)
2 medium turnips, peeled, cut into 1/3-inch cubes (about 2 1/2 cups)
2 large carrots, peeled, cut into 1/3-inch cubes (about 2 cups)
2 large parsnips, peeled, cut into 1/3-inch cubes (about 1 1/2 cups)
2 1/2 cups diced celery (about 4 stalks)
2 (7.25-ounce) jars whole roasted peeled chestnuts, halved
6 garlic cloves, minced
2 tablespoons chopped fresh thyme

Directions

1

Melt butter with oil in very large pot over medium-high heat. Add onion; saute 5 minutes. Add rutabagas and next 4 ingredients; saute until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; saute 5 minutes. Season generously with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently, until heated through before serving.