Glazed Autumn Root Vegetables

Name: Glazed Autumn Root Vegetables
Yield: serves 6 to 8
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 large (1 pound) rutabaga, peeled, cut into 1 inch cubes; 1 pound turnips, peeled, cut into 1 inch cubes; 1 pound carrots, peeled, cut into 1 inch cubes; 4 large shallots, peeled and halved; Kosher salt; Freshly ground black pepper; 1 cup Chicken Stock (page 28); 2 tablespoons honey; 2 tablespoons apple cider vinegar; 2 tablespoons chopped fresh sage leaves; 2 tablespoons chopped fresh flat-leaf parsley

December 9, 2011

Gina: This simple, beautiful braise of sweet root vegetables and shallots is a perfect complement to any roasted meat (a Thanksgiving turkey, Cornish hens, and pot roast come to mind). For the deepest, richest flavor, be sure to get a good brown color on the vegetables before adding them to the chicken stock. We finish the dish with sage and parsley, but any number of fresh herbs will do the trick, including rosemary, thyme, or oregano.

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