The classic technique of covering simmering vegetables with a parchment-paper round (known as a cartouche) yields perfectly moist, evenly cooked pieces.
Recipe information
Yield
Makes 8 servings
Ingredients
2 pounds turnips, peeled, cut into 1x1" strips (about 6 cups)
1/2 pound carrots, peeled, thinly sliced on a diagonal (2 cups)
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1" pieces, divided
1/2 cup (packed) light brown sugar
1 2" piece ginger, peeled, very thinly sliced
Kosher salt, freshly ground pepper
1 cup shelled roasted chestnuts from a jar
2 tablespoons minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)
Preparation
Step 1
Cut a 12" round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12" skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
Step 2
Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.
