by Chef Laura Frankel, LaurasKosherKitchen
I can’t wait for root vegetable season. I love the earthy and deep flavors of these tubers. As the weather turns cooler, I crave the heartiness of these vegetables and the fact that I can really season them up. Unlike delicate summer vegetables, autumnal root veggies, can be braised and caramelized to heighten their flavors.
3 medium shallots, minced
2 cloves garlic, minced
3 medium parsnips, peeled and cut into large dice
2 large celery root, peeled and cut into large dice
3 firm apples, peeled, cored and cut into large dice
2 medium turnips, peeled and cut into large dice
1 1/2 cups chicken stock
1/2 cup apple cider
1/3 cup best quality honey
6 sprigs fresh thyme
1 sprig rosemary
Kosher salt and freshly cracked pepper
Preheat oven to 350
Heat a large Dutch oven or sauté pan, lightly coated with olive oil, over medium heat. Sauté, in batches, the root vegetables and apples until they are browned and slightly softened (about 5-7 minutes per batch). Be sure to season each batch with salt and pepper.
Place all of the vegetables in a Dutch oven and add the remaining ingredients. Stir to combine. Cover and cook in the preheated oven for 1 hour. Uncover and return to the oven for another 20 minutes or until the liquid has reduced to a syrupy glaze.
Remove the thyme and parsley stems. Adjust seasoning with salt and pepper to taste.
Recipes: Side Dishes, Root Vegetables, Meat, Kosher