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1
Place the lemon zest on a cutting board and chop it coarsely.
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2
Place the garlic and parsley on top, and chop the whole mixture together until very fine.
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3
This mixture is called gremolata.
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4
Slice the carrots and parsnips in half lengthwise, leaving the stems attached.
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5
If they are on the bigger side then slice each half lengthwise again, into long quarters.
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6
Clean the turnips, cut off the tails, and trim the stems, leaving 1/4 inch of the stems.
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7
Cut small turnips in halves or quarters; if theyre larger, cut them in half and then into 1/2-inch wedges.
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8
Heat 2 large saute pans over high heat for 2 minutes.
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9
Swirl in the olive oil and wait 1 minute.
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10
Divide the carrots, parsnips, and turnips between the pans and season with 1 teaspoon salt, 1/4 teaspoon pepper, and the thyme.
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11
Cook 10 minutes, stirring often, until the vegetables just start to caramelize.
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12
Add the butter and saute another 5 minutes, tossing them often.
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13
Add the shallots and 1/2 teaspoon salt, and cook another 5 minutes or so, until the shallots and all the vegetables are tender and nicely caramelized.
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14
If youre serving dinner soon, turn off the heat and hold them in the pan.
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15
Rewarm if necessary.
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16
Toss with the gremolata just before serving.
