Winter Root Vegetable Medley
This is a great recipe if you're looking for a way to celebrate seasonal root vegetables as a side.
Simple to make with just garlic, thyme and butter, this dish by head chef Philippe is a great accompaniment to any roast.
It is also versatile and you can adapt the vegetables to whatever is in season throughout the year.
To prepare the Winter Root Vegetable Medley
Peel and dice all the vegetables into approx. 1cm cubes. Reserve in water if you do not plan on using them straight away.
In a non stick pan, start by melting the butter. Meanwhile, finely chop the garlic, or better, make a puree out of it. Make sure to remove the core as it can be quite bitter at times.
Once the butter starts to foam, toss in all the root veg and chopped thyme. Season with a bit of salt to help the veg sweat.
Turn the heat low and cook cover for about 5 minutes. Once the vegetables start getting a nice golden colour, add in the garlic and season properly. Keep cooking on a low heat, tossing every so often until the vegetables are soft and cooked through.
Garnish with chopped thyme and serve piping hot.
Ingredients
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ΒΌ Potimarron squash, deseeded
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1 parsnip
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4 Jerusalem artichokes
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1 garlic clove
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25g butter
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2 sprigs of thyme
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