Buttered Root Vegetables with Rosemary

Buttered Root Vegetables with Rosemary

 

Buttered Root Vegetables with Rosemary are the natural companion for any roast. The recipe can of course be approximated depending on the number of people but it is the marriage of the garlic, butter and rosemary favors in the rights proportion that makes this dish stand out.

Serves 8

Ingredients:
1 kg baby potatoes
4 medium carrots or 1 small pack of baby carrots
300g of baby onions
10 garlic cloves
1 1/2 Tbs of butter
1 sprig fresh rosemary plus more for decoration
1/2 tsp white pepper
salt to taste
250 g mushrooms (optional)

Prep the vegetables: Wash well the potatoes. Scrub and cut the carrots diagonally in 1 inch pieces. Soak the baby onions in cold water for 15 minutes to make peeling easier. Then peel carefully by removing the moustage as shallow as possible, keeping the hard tip on will keep your onions together and prevent them from falling apart as they soften while cooking. Peel the garlic cloves. Clean the mushrooms with a damp kitchen towel if using.

Cook the vegetables: Place the potatoes and carrots in a large pot and add enough water to almost cover the vegetables. Add salt, put the lid on, bring to a boil and lower the fire. Steam them for about 10 minutes or until almost cooked and still firm. Drain the water from the pot if any is left, add the butter, the garlic, the onions and the mushrooms if using. Sprinkle with the white pepper and a pinch of salt. Gently shake the pot to coat with the butter and throw the sprig of rosemary on top. This way the rosemary will infuse the vegetables with its aroma and you can easily remove it before serving. Cover the casserole with the lid and cook on very low fire for 15 more minutes or until the onions and garlic are soft and the flavors have developed and combined.

Serve: Remove the rosemary sprig and adjust the seasoning. Carefully transfer the vegetables to a serving platter and pour the juices from the pot over them. Decorate with a few fresh rosemary sprigs and serve with leg of lamb or any other roasted meat.

Make It ahead: Steam the potatoes and carrots until almost cooked through, drain the water to stop the cooking process, add 1/2 Tbs of butter, put the lid on and keep aside. 20 minutes before dinner, heat the pot over medium heat for 2-3 minutes, add the rest of the butter, the onions, garlic, mushrooms and rosemary, then lower the hear and cook for 15 – 20 minutes.

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