Braised Root Vegetables

Name: Braised Root Vegetables
Yield: Serves 4 to 6 as Garnish
Cuisine: American
Ingredients: 2 carrots, peeled, cut into ½-inch pieces; 2 turnips, peeled, cut in 6 wedges each; 1 tablespoon sugar; salt and freshly ground white pepper; ½ rutabaga, peeled, cut into ¼- by 2-inch pieces; 2 cipollini onions, peeled; 4 tablespoons butter

Preparation info

Serves
4 to 6
as Garnish

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Frank serves this hearty vegetable mélange with braised guinea hen or sautéed or roast chicken. For a vegetable dish served on its own, double the quantities.

Ingredients

2 turnips, peeled, cut in 6 wedges each
½ rutabaga, peeled, cut into ¼- by <

Americas
United States
Side dish
Gluten-free
Vegetarian

Method

Cook the vegetables over low heat in separate covered pans, each with 1 tablespoon butter, 2 tablespoons water, a pinch