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Ravines Wine Cellars

Pan Roasted, Wine-tinged Root Vegetables

Pan Roasted, Wine-tinged Root Vegetables
Recipe Date:
August 12, 2019
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Words used to describe root vegetables: dirty, misshapen, ugly... and delicious? Yes, delicious! Root vegetables are true friends to those of us who live in colder climates and pose a base ingredient to any warm-me-up meal.
Ingredients
  • 3 tbsps Butter
  • 1/4 cup EVOO
  • 1/4 cup Dry Red Wine
  • 1 Medium-sized Celery Root
  • 4 Medium-sized Carrots
  • 5 Medium-sized Parsnips
  • 3 Celery Stalks
  • 2 Cloves Garlic, minced.
  • 2 Sprigs Thyme
  • 1 Sprig Rosemary
  • Salt and White Pepper to season
  • 2 tbsps Chopped Flat Leaf Parsley
Directions

Peel and dice all vegetables. Heat olive oil and sauté garlic for a minute, add vegetables. Add thyme and rosemary, cook for 5 minutes on high, stirring frequently. Lower temp to medium and cook another 5 mins, add wine and cook an additional 5 minutes on medium, until tender. Add butter and cook for another few minutes. Season and sprinkle parsley on top.