Pan-Roasted Root Vegetables - Balthazar Recipe

Name: Pan-Roasted Root Vegetables - Balthazar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 4 garlic cloves, crushed; 1 large celery root, peeled and diced small; 4 medium carrots, peeled and diced small; 5 medium parsnips, peeled and diced small; 4 celery ribs, peeled and diced small; celery leaves from the tops rib, chopped; 3 sprigs fresh thyme; white wine (optional) or chicken stock (optional); 4 tablespoons butter; 2 tablespoons chopped flat leaf parsley; kosher salt & freshly ground black pepper

Servings: persons

1/4 cup extra virgin olive oil
4 garlic cloves, crushed
1 large celery root, peeled and diced small
4 medium carrots, peeled and diced small
5 medium parsnips, peeled and diced small
4 celery ribs, peeled and diced small
celery leaves from the tops rib, chopped
3 sprigs fresh thyme
white wine (optional) or chicken stock (optional)
4 tablespoons butter
2 tablespoons chopped flat leaf parsley
kosher salt & freshly ground black pepper

1
["1. Heat the olive oil in one or two large skillets. (Don't crowd the vegetables.) When the oil begins to shimmer, add the garlic and saute until the cloves just begin to color, about 3 minutes.", "2. Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.", "3. When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper. Serves 4. Adapted from ""The Balthazar Cookbook,"" by Keith McNally, Riad Nasr and Lee Hanson."]

441

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Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 4 garlic cloves, crushed, 1 large celery root, peeled and diced small, 4 medium carrots, peeled and diced small, and more.

Yes, Pan-Roasted Root Vegetables - Balthazar 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.

Pan-Roasted Root Vegetables - Balthazar

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