Braised Baby Root Vegetables
When you find perfect baby root vegetables at the farmers’ market, show them off to best effect by braising them simply, as they do at The Cook’s Atelier, a cooking school and epicurean center in Burgundy, France. If you can’t find chervil, garnish the dish with flat-leaf parsley leaves instead.
- 1 1/2 lb. (750 g) baby root vegetables, such as carrots, turnips and daikon radish
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into pieces
- Sea salt, preferably fleur de sel, and freshly ground pepper
- Chervil leaves for garnish
Scrub the vegetables and trim them, leaving about 1/2 inch (12 mm) of the tender greens attached. (There is no need to peel them.)
In a large sauté pan over medium heat, arrange the vegetables in a single layer and add water to come about halfway up the sides of the vegetables. Add the butter to the pan and bring to a simmer. Cover the pan and cook the vegetables, turning them once and reducing the heat if necessary to maintain a bare simmer, until the vegetables are crisp-tender, 6 to 8 minutes, depending on the vegetables’ size and freshness. Remove the lid, increase the heat to medium and simmer until most of the water evaporates, about 2 minutes.
Transfer the vegetables to a serving platter and season with salt and pepper. Garnish with chervil leaves and serve immediately. Serves 4 to 6.
The Cook’s Atelier, Beaune, France