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.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Melt the butter with the olive oil in a large skillet over high heat. Add the rutabaga, turnips, carrots, and shallots, season with salt and pepper, and sauté until they are browned on all sides, about 8 minutes total. Add the stock to the skillet and cover, reduce the heat to low, and then simmer the vegetables until they are tender, stirring occasionally, about 10 minutes. Uncover the skillet, increase the heat to high, and bring the liquid to a boil. Stir in the honey, vinegar, sage, and parsley, and cook until the sauce is reduced to a glaze, stirring often, 3 to 4 minutes. Taste for seasonings, and add more salt and pepper, as desired.
