Melt In Your Mouth Caramelized Root Vegetables Recipes

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CARAMELIZED ROOT VEGETABLES & MELT IN YOUR MOUTH VEAL



Caramelized Root Vegetables & Melt in Your Mouth Veal image

Make and share this Caramelized Root Vegetables & Melt in Your Mouth Veal recipe from Food.com.

Provided by Baby Kato

Categories     Veal

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 lbs boneless veal rump roast, tied
2 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil
1 teaspoon paprika
1/3 cup shallot, minced
1 cup dry vermouth
1 1/4 cups chicken stock
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons butter
2 tablespoons brown sugar, packed
10 ounces white pearl onions, peeled
1 lb baby carrots
3 small turnips, peeled and wedged
2 large parsnips, 1 " pieces

Steps:

  • Preheat oven to 325 degrees.
  • Sprinkle flour over meat and rub to coat well.
  • Season with salt and pepper.
  • Pour olive oil in large pan on medium high heat and brown veal well on all sides.
  • Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
  • Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
  • Pour over veal roast.
  • Sprinkle rosemary and thyme over roast.
  • Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
  • Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
  • Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
  • Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
  • After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
  • Cover roast and return to oven for another 30- 45 minutes.
  • Let veal rest, covered with tin foil for 10 minutes.
  • Remove the vegetables.
  • Reduce sauce and reserve.
  • Slice veal and add to platter with vegetables.
  • Drizzle with sauce and enjoy.

Nutrition Facts : Calories 718.6, Fat 24.3, SaturatedFat 8.9, Cholesterol 282.9, Sodium 792.3, Carbohydrate 35.8, Fiber 5.8, Sugar 18.6, Protein 76.2

ROOT VEGETABLE MASH WITH CARAMELIZED ONIONS



Root Vegetable Mash With Caramelized Onions image

Needed to use some parsnips when I came upon this dish. Liked it enough that I thought it was worth sharing. You can treat this as a hearty side dish or a satisfying vegetarian meal.

Provided by justcallmetoni

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb carrot, cut into 1 inch chunks
1 parsnip, peeled and cut into 1 inch chunks
2 teaspoons butter
1 large vidalia onion, coarsely chopped
1 teaspoon brown sugar (optional)
1/4 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
1 pinch nutmeg
1 (19 ounce) can chickpeas (I use the 15 oz kind which is easier to find)

Steps:

  • Prepare the carrots and parsnips for cooking and add to a large saucepan. (Though the original recipe called for peeled carrots, I prefer not to peel.) Add water to cover vegetables and bring the pot to a boil. Lower the heat and simmer for 10-15 minutes until the carrots and parsnips are tender.
  • While the carrots and parsnips are cooking, melt the butter in a nonstick skillet over medium-low heat. Add the onions and cook, stirring often until the onions ae cooked and a golden brown, about 6 to 8 minutes. If you are using the sugar, add now. Add the thyme. Reduce the heat to low and continue cooking another 6 minutes. If the pan seems too dry (onions are sticking), add a teaspoon of the cooking broth from the carrots and parsnips. Onions should be nicely browned and barely holding their shape.
  • Add drained chickpeas, to the onions and cook until warmed through, about 3 minutes.
  • Drain the carrots and parsnips, reserving 1/2 cup of the cooking liquid. Keep warm. Using an immersion blender, counter blender or food processor puree the carrots & parsnips with the salt, pepper and nutmeg and 1/3 cup of cooking liquid. If they are too thick for your tastes, add additional cooking liquid.
  • To assemble the dish, serve a portion of the carrots and parsnips mounding down a center. Place a portion of the onions and chickpeas in the center well. Alternately, you can serve family-style with a mound of the mash int he center with a ring of the onions and chickpeas around the outside.
  • (For WW: 5 points per serving on Flex; Core (w/o brown sugar) plus 1/2 point).

Nutrition Facts : Calories 239, Fat 3.8, SaturatedFat 1.4, Cholesterol 5, Sodium 789.9, Carbohydrate 44.9, Fiber 9.8, Sugar 7, Protein 8.2

SMASHED ROOT VEGETABLES AND CARAMELIZED LEEKS



Smashed Root Vegetables and Caramelized Leeks image

Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks
3/4 pound turnips (2 small), peeled and cut into chunks
1/2 pound parsnips (about 4), peeled and cut into chunks
Coarse salt and freshly ground pepper
1/2 stick unsalted butter
1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
3/4 cup whole milk
1/4 cup heavy cream

Steps:

  • Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
  • Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

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