Thanksgiving is nearing! Do you like to stick to the same family favorites each Thanksgiving? Or are you looking for something new to try? I usually like to introduce something new, while keeping a few of the classic family favorites around. This recipe is a medley of delicious and wintry root vegetables. It’s fairly simple, yet tastes just a wee bit decadent because of the smallest amount of heavy cream added at the end. Combined with the natural starches of the vegetables, this creates a creamy silky texture. Add a small amount of freshly grated nutmeg and it smells just like the holidays should.
Due to their ability to absorb vitamins and minerals from the ground, root vegetables grown in rich soil are full of nutrients and are an excellent source of fiber. Many root vegetables are high in Vitamins C, B, A and antioxidants.
I used carrots, parsnips, rutabaga and yams in this root vegetable saute. I like this colorful and slightly sweet combination of vegetables. Turnips or sweet potato could also be used in place of the yams.
Is there a difference between sweet potato and yams? Yes, there is. They are generally sold side by side in the produce section. Yams have a darker, almost orange flesh. They also contain more natural sugars which are often released in the cooking process.
This particular root vegetable saute, is scaled for four people. So, make sure to use a much larger, deeper skillet or two 12-inch skillets if you double the recipe for the holidays. I hope you enjoy this recipe! Happy holidays!
Above nutrition quote is from Organic Lifestyle Magazine (January, 2015)
This recipe is insprired by a basic, but classic French winter vegetable recipe I recently learned about in an advanced cooking class series from Bon Vivant Cooking School. One of the great things about learning advanced cooking techniques is learning how to adapt recipes and put your own personal touch on them.
- 1 cup carrots (see notes for vegetables)
- 1 cup parsnips
- 1 cup rutabaga
- 1 cup yam
- 1 - 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 2 - 3 cloves garlic smashed, but left whole (see notes)
- 1 pinch salt and freshly ground white pepper (see notes)
- 1 cup chicken broth or vegetable
- 1 tbsp heavy cream
- 1/8 tsp freshly ground nutmeg
- 1 tbsp fresh Italian parsley minced
Peel and cut all the vegetables into 3/4 inch cubes (bite sized pieces). Peel and smash the garlic using the blunt side of your knife. Leave the cloves whole.
Heat your pan on medium heat and add the olive oil, butter and garlic. Saute the garlic for a minute or two, then add the vegetables. Season with salt and pepper. Remove the garlic once it has toasted.
Once the vegetables are lightly browned, add the chicken broth. Cover and cook on low heat until the vegetables become just tender (about 8 minutes).
Add the heavy cream, nutmeg and parsley. Toss the vegetables until they become glazed and the sauce thickens somewhat. Garnish with a little more parsley and serve.
Recipe is complements of pineneedlesinmysalad.com
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Peel and cut all vegetables into 3/4 inch cubes (bite sized pieces). Peel and smash the garlic using the blunt side of your knife. Leave the cloves whole. Our goal is to season the olive oil with a mellow garlic flavor by toasting the garlic. Once toasted, remove it. If the garlic turns brown or burns, it has been cooked too far and will turn the dish bitter. Too much garlic can also overpower the dish. Black pepper may be used instead of white. White pepper is preferred for aesthetics.