Best Melt In Your Mouth Caramelized Root Vegetables Recipes

Caramelized Root Vegetables & Melt in Your Mouth Veal image

Provided by Baby Kato

Categories Veal

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 lbs boneless veal rump roast, tied
2 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil
1 teaspoon paprika
1/3 cup shallot, minced
1 cup dry vermouth
1 1/4 cups chicken stock
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons butter
2 tablespoons brown sugar, packed
10 ounces white pearl onions, peeled
1 lb baby carrots
3 small turnips, peeled and wedged
2 large parsnips, 1 " pieces

Steps:

Preheat oven to 325 degrees.
Sprinkle flour over meat and rub to coat well.
Season with salt and pepper.
Pour olive oil in large pan on medium high heat and brown veal well on all sides.
Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
Pour over veal roast.
Sprinkle rosemary and thyme over roast.
Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
Cover roast and return to oven for another 30- 45 minutes.
Let veal rest, covered with tin foil for 10 minutes.
Remove the vegetables.
Reduce sauce and reserve.
Slice veal and add to platter with vegetables.
Drizzle with sauce and enjoy.

Nutrition Facts : Calories 718.6, Fat 24.3, SaturatedFat 8.9, Cholesterol 282.9, Sodium 792.3, Carbohydrate 35.8, Fiber 5.8, Sugar 18.6, Protein 76.2

Smashed Root Vegetables and Caramelized Leeks image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 8

2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks
3/4 pound turnips (2 small), peeled and cut into chunks
1/2 pound parsnips (about 4), peeled and cut into chunks
Coarse salt and freshly ground pepper
1/2 stick unsalted butter
1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
3/4 cup whole milk
1/4 cup heavy cream

Steps:

Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

Melt in your mouth - Caramelized Root Vegetables image

Provided by Baby Kato

Categories Beef

Time 2h30m

Number Of Ingredients 17

3 lbs boneless veal rump roast, tied
2 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil
1 teaspoon paprika
1/3 cup shallot, minced
1 cup dry vermouth
11/4 cups chicken stock
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons butter
2 tablespoons brown sugar, packed
10 ounces white pearl onions, peeled
1 lb baby carrots
3 small turnips, peeled and wedged
2 large parsnips, 1 " pieces

Steps:

1. Preheat oven to 325 degrees.
2. Sprinkle flour over meat and rub to coat well.
3. Season with salt and pepper.
4. Pour olive oil in large pan on medium high heat and brown veal well on all sides.
5. Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
6. Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
7. Pour over veal roast.
8. Sprinkle rosemary and thyme over roast.
9. Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
10. Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
11. Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
12. Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
13. After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
14. Cover roast and return to oven for another 30- 45 minutes.
15. Let veal rest, covered with tin foil for 10 minutes.
16. Remove the vegetables.
17. Reduce sauce and reserve.
18. Slice veal and add to platter with vegetables.
19. Drizzle with sauce and enjoy.