Preparation Time: 20 minutes
NOTE: This recipe accompanies a roasted meat, so you’ll prepare this side dish when cooking the roast meat first.
Large pot of boiling salted water
1/2 pound carrots, peeled and cut into 2 inch lengths
1/2 pound parsnips, peeled and cut into large pieces
1/2 pound turnips, peeled and cut into large pieces
1/2 pound celery root, peeled and cut into large pieces
ice bath of water
juices from roasting pan
sea salt and fresh ground black pepper
1. Drop your vegetables into a large pot of boiling water. Cook until very tender with a fork. Some veggies may cook faster, so remove them with a strainer.
2. Drop the removed vegetables into an ice bath. Remove and drain on a paper towel. Set in a bowl and put aside.
3. Remove your roast from the pan to rest when it is done cooking. Place vegetables in the roasting pan and roll them in the pan dripping. Place the pan back in the oven for ten minutes to reheat the vegetables and let your meat rest appropriately.
4. Season lightly with salt and fresh ground black pepper.