Caramelized Root Vegetables
Ingredients
- 3 tablespoons butter ⓘ
- 2 tablespoons extra-virgin olive oil ⓘ
- 1 large onion, coarsely chopped (about 2 1/2 cups) ⓘ
- 2 medium rutabagas, peeled, cut into 1/3-inch cubes (about 3 cups) ⓘ
- 2 medium turnips, peeled, cut into 1/3-inch cubes (about 2 1/2 cups) ⓘ
- 2 large carrots, peeled, cut into 1/3-inch cubes (about 2 cups) ⓘ
- 2 large parsnips, peeled, cut into 1/3-inch cubes (about 1 1/2 cups) ⓘ
- 2 1/2 cups diced celery (about 4 stalks) ⓘ
- 2 (7.25-ounce) jars whole roasted peeled chestnuts, halved ⓘ
- 6 garlic cloves, minced ⓘ
Instructions
- Melt butter with oil in very large pot over medium-high heat. Add onion; saute 5 minutes. Add rutabagas and next 4 ingredients; saute until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; saute 5 minutes. Season generously with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently, until heated through before serving.
Nutrition & Diet Analysis (per serving)
781
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).