Each year I set out to accomplish goals in my life and one of my personal goals this year was to cook a new recipe each month that I have never cooked before. So far in 2011 the only thing new I made of Cod Bake. So several days ago when I noticed the Barefoot Contessa Cookbook was out I thought David was hinting at something. Needless to say he finally came around to asking for me to cook what he had found. So here we go:
Pan-Roasted Root Vegetables from Barefoot Contessa. I tried several vegetables that I had never eaten before.
* 1/2 stick butter
* 1 white turnip diced
* 2 parsnips diced
* 2 carrots diced,
* 8 Brussels sprouts, cut in half if large
* 4 thyme sprigs (i used dried about 1/4 teaspoon)
* salt
* pepper
* 2 celery ribs diced.
Melt 1/2 stick of butter in a saucepan that has a tight fitting lid. Toss diced parsnips, carrots, turnips and brussels sprouts, thyme, salt and pepper in the melted butter cover and cook on medium heat for 10 minutes. Uncover add diced celery stir and cook for an additional 5 minutes. If it gets too drive add a little water at a time.
It smelled delicious, but I still wasn't 100% sure because although there are very few vegetables that I don't like I was attempting three new veggies in one dish. Risky move but it paid off in the end. I served it with turkey breast, stovetop stuffing, and cranberry sauce. YUMMY!!!
* 1/2 stick butter
* 1 white turnip diced
* 2 parsnips diced
* 2 carrots diced,
* 8 Brussels sprouts, cut in half if large
* 4 thyme sprigs (i used dried about 1/4 teaspoon)
* salt
* pepper
* 2 celery ribs diced.
Melt 1/2 stick of butter in a saucepan that has a tight fitting lid. Toss diced parsnips, carrots, turnips and brussels sprouts, thyme, salt and pepper in the melted butter cover and cook on medium heat for 10 minutes. Uncover add diced celery stir and cook for an additional 5 minutes. If it gets too drive add a little water at a time.
It smelled delicious, but I still wasn't 100% sure because although there are very few vegetables that I don't like I was attempting three new veggies in one dish. Risky move but it paid off in the end. I served it with turkey breast, stovetop stuffing, and cranberry sauce. YUMMY!!!
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