Glazed Winter Vegetable Medley With Chestnuts And C

Name: Glazed Winter Vegetable Medley With Chestnuts And Caper Berries From 'Feast'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 fingerling potatoes, halved lengthwise; 4 tablespoons (60 ml) extra-virgin olive oil; Sea salt and freshly ground pepper; 1/2 head cauliflower, cut into large florets; 4 large shallots, quartered; 6 tablespoons (85 g) unsalted butter; 1 bunch golden beets, peeled and cut into bite-size pieces; 1 bunch baby turnips, scrubbed and trimmed; 1 bunch carrots, peeled and cut into bite-size pieces on the diagonal; 2 parsnips, peeled, cored, and cut into bite-size pieces on the diagonal; 3 sprigs fresh thyme; 1 to 1 1/2 cups (240 to 360 ml) vegetable stock or water; 1/2 teaspoon unbleached raw sugar; 5 oz (140 g) roasted peeled chestnuts (see Note); Handful fresh parsley, finely chopped; Finishing oil for drizzling; Fleur de sel or sel gris; Handful caper berries; Oil-cured black olives or kalamata olives for topping

Servings: persons

12 fingerling potatoes, halved lengthwise
4 tablespoons (60 ml) extra-virgin olive oil
Sea salt and freshly ground pepper
1/2 head cauliflower, cut into large florets
4 large shallots, quartered
6 tablespoons (85 g) unsalted butter
1 bunch golden beets, peeled and cut into bite-size pieces
1 bunch baby turnips, scrubbed and trimmed
1 bunch carrots, peeled and cut into bite-size pieces on the diagonal
2 parsnips, peeled, cored, and cut into bite-size pieces on the diagonal
3 sprigs fresh thyme
1 to 1 1/2 cups (240 to 360 ml) vegetable stock or water
1/2 teaspoon unbleached raw sugar
5 oz (140 g) roasted peeled chestnuts (see Note)
Handful fresh parsley, finely chopped
Finishing oil for drizzling
Fleur de sel or sel gris
Handful caper berries
Oil-cured black olives or kalamata olives for topping

1
Preheat the oven to 400u00b0F. Toss the potatoes with 2 tablespoons of the olive oil in a large bowl. Season with salt and pepper and spread out on a baking sheet. Toss the cauliflower and shallots in the same bowl with the remaining 2 tablespoons olive oil, and spread out on a second baking sheet. Cover both baking sheets loosely with aluminum foil and roast until the vegetables are tender but with just a little browning, about 40 minutes, stirring with a wooden spoon as needed.
2
Meanwhile, in a large, shallow straight-sided skillet, melt 2 tablespoons of the butter. Add the beets, turnips, carrots, and parsnips and toss to coat. Season with salt and pepper, add the thyme and enough stock to come about halfway up the vegetables (you want them to steam, not completely boil). Cover loosely with foil, bring to a simmer, and cook until the vegetables are tender and the stock reduced to 2 to 3 tablespoons of liquid, 10 to 12 minutes. Remove the foil and reduce the stock further, if needed. Set aside until the roasted vegetables are cooked.
3
When the roasted vegetables are cooked, add 2 tablespoons butter and the sugar to the beets, turnips, carrots, and parsnips. Season with salt and pepper. Cook until heated through and glazed, about 4 minutes. Add the chestnuts and toss to glaze. And the roasted vegetables to the skillet and toss together with 2 tablespoons butter and parsley. Drizzle with finishing oil and season with fleur de sel and pepper.
4
Divide among bowls, making sure each one has an even mix of vegetables and chestnuts. Top with caper berries and olives. Serve warm.
5
Note: To roast fresh chestnuts (and you really should, at least once in your life), make a crisscross slit on the domed side of the chestnut with a thin, sharp knife. Roast at 425u00b0F until the shells look as if they are about to peel off at the incision, about 20 minutes. Cool slightly and peel while warm. Eat, or add to a recipe as directed.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 fingerling potatoes, halved lengthwise, 4 tablespoons (60 ml) extra-virgin olive oil, Sea salt and freshly ground pepper, 1/2 head cauliflower, cut into large florets, and more.

Yes, Glazed Winter Vegetable Medley With Chestnuts And Caper Berries From 'Feast' falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Glazed Winter Vegetable Medley With Chestnuts And Caper Berries From 'Feast'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions