Ingredients:
- 1
lb
carrots (WPF chantenay carrot is perfect)About 5 large
- 1
lb
parsnips(4 large)
- 3
tablespoon
extra-virgin olive oil
- 1 1/2
teaspoon
kosher salt
- 1/2
teaspoon
freshly ground pepper
- 1/4
cup
unsalted butter, softened
- 2
tablespoon
minced shallots
- 2
tablespoon
finely chopped fresh chives
- 1 1/2
teaspoon
finely chopped fresh rosemary
- 1 1/2
teaspoon
chopped fresh thyme
- 1
clove garlic, finely chopped
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Directions:
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Heat the oven to 450 degree F. Cut the carrots and parsnips into 2x1/4inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10x15 inch Pyrex dish and roast, stirring every 15 minutes, until the vegetables are nicely browned...40-45 minutes.
Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately.
Fine Cooking, March 2005
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