PAN-ROASTED ROOT VEGETABLES

Pan-Roasted Root Vegetables image

Provided by Sam Sifton

Time 30m

Yield Serves 4

Number Of Ingredients 13

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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 of ribs, chopped
3 sprigs fresh thyme
White wine or chicken stock, optional
4 tablespoons butter
2 tablespoons chopped flat-leaf parsley
Kosher salt
freshly ground black pepper

Steps:

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 sauté until the cloves just begin to color, about 3 minutes.
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.
When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 26 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 756 milligrams, Sugar 10 grams, TransFat 0 grams