Simple Sautéed Vegetables
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings.
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Course
Side Dish
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Cuisine
Vegetarian
Simple Sautéed Vegetables
Description
This recipe begins by peeling and cutting carrot, rutabaga, and turnips into uniform thick julienne strips, about 1/4 inch thick and 2-3 inches long. The vegetables are briefly boiled in salted water until crisp-tender, then shocked in ice water to halt cooking and retain their texture and color.
When ready to finish, the vegetables are gently heated in unsalted butter over medium heat, with fresh chopped thyme adding an aromatic freshness that complements the natural earthiness of the root vegetables. Seasoning with kosher salt and white pepper rounds out the flavor without overpowering the vegetable's mild sweetness.
This method produces a simple side that pairs well with a variety of main dishes, especially roasted or grilled meats, allowing the natural qualities of the vegetables to stand out.
Ingredients
- 1 pounds carrot peeled, and sliced into thick julienne
- 12 ounces rutabaga peeled, and sliced into thick julienne.
- 12 ounces turnips peeled, and sliced into thick julienne.
- 1-2 Tablespoons thyme chopped, fresh
- 4 ounces butter unsalted
- kosher to taste
- white pepper
Instructions
- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water.
- Cut vegetables in similar shaped thick julienne cut about 1/4" thick by 2-3" inches long.
- Boil vegetables for 3-4 minutes just until crisp tender. Don't over cook. Drain vegetables and plunge into ice water to stop cooking. If preparing in advance. Refrigerate at this point.
- When ready to finish cooking, heat butter in a large skillet over medium heat. Add vegetables and swirl pan in butter just until heated through. Season with salt and white pepper.
User Reviews
Overall Rating
5
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