Goat Stroganoff With Russian Banana Fingerling Potatoes Baby Carrots Potato Straws And Fresh Dill Recipes

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GLAZED FINGERLING POTATOES AND BABY VEGETABLES



Glazed Fingerling Potatoes and Baby Vegetables image

Provided by Shelley Wiseman

Categories     Dairy     Garlic     Potato     Vegetable     Side     Vegetarian     Quick & Easy     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 lb fingerling or other new potatoes, halved lengthwise
1 1/2 lb baby carrots with greens, peeled if desired and greens trimmed to 1/2 inch
1 1/2 lb baby turnips (about 1 inch) with greens, greens trimmed to 1/2 inch
1/2 head new garlic or 3 large regular garlic cloves, thinly sliced
8 sprigs fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup olive oil
1 1/2 cups water
2 tablespoons unsalted butter
Garnish: fresh thyme sprigs

Steps:

  • Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.
  • Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.

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