Pan-Roasted Root Vegetables

Name: Pan-Roasted Root Vegetables
Ingredients: 1/4 cup extra-virgin olive oil; 4 garlic cloves, crushed; 1 large celery root, peeled and diced small; 4 medium carrots, peeled and diced small; 5 medium parsnips, peeled and diced small; 4 celery ribs, peeled and diced small; Celery leaves from the tops of ribs, chopped; 3 sprigs fresh thyme; White wine or chicken stock, optional; 4 tablespoons butter; 2 tablespoons chopped flat-leaf parsley; Kosher salt; freshly ground black pepper

13 ingredients

9 steps

Ingredients

1/4 cup extra-virgin olive oil
4 garlic cloves, crushed
1 large celery root, peeled and diced small
4 medium carrots, peeled and diced small
5 medium parsnips, peeled and diced small
4 celery ribs, peeled and diced small
Celery leaves from the tops of ribs, chopped
3 sprigs fresh thyme
White wine or chicken stock, optional
4 tablespoons butter
2 tablespoons chopped flat-leaf parsley
Kosher salt
freshly ground black pepper

Directions

1

Heat the olive oil in one or two large skillets.
2

(Dont crowd the vegetables.)
3

When the oil begins to shimmer, add the garlic and saute until the cloves just begin to color, about 3 minutes.
4

Add the diced vegetables, celery leaves and thyme, and turn heat to high.
5

Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges.
6

Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more.
7

Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
8

When the vegetables are tender and lightly caramelized, add the butter and stir.
9

Add the parsley and season aggressively with salt and pepper.