The Cookie Monster’s ceremonious transition into the Veggie Monster was nothing short of a crime against humanity. Those reared on Sesame Street with full membership to its cult died a little inside that day.
That said, it would be equally criminal to chow down on Big Bird this fall without serving up a few veggies of the root variety. After all, where would Bert be without Ernie?
There is no question that both roasted white meat and vegetables can stand alone based on their own delectable merits. Stick them together, however, and simple flavors mingle seamlessly, complementing and enhancing one another like a Sesame Street block spiked with a Jim Hanson cocktail. Most importantly, roasting these veggies is easier than tickling Elmo and just as satisfying.
- 4 whole carrots, peeled and diced
- 1 purple top turnip (rutabaga), peeled and diced
- 4 parsnips, peeled and diced
- 1/4 cup (1/2 stick), salted butter
- a little water, to help cook
- carrots and turnip from Savenor’s Market
- parsnips from a friend’s urban garden
Chop ‘n Cook:
2. In a large pasta pot set over low heat, melt the butter with the vegetables at the same time and stir.
3. Stirring continuously, add about 1 ounce of water to create some steam. The vegetables will eventually start to brown.
4. Keep your eye on the veggies and keep stirring! The object is to caramelize, not burn the veggies. If the bottom of the pan appears dry, add more water. Stir, stir, stir and cook the veggies for about 20 minutes or until tender.
This recipe serves 4