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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
Ingredients (19)
- 12 fingerling potatoes, halved lengthwise
- 4 tablespoons (60 ml) extra-virgin olive oil
- Sea salt and freshly ground pepper
- 1/2 head cauliflower, cut into large florets
- 4 large shallots, quartered
- 6 tablespoons (85 g) unsalted butter
- 1 bunch golden beets, peeled and cut into bite-size pieces
- 1 bunch baby turnips, scrubbed and trimmed
- 1 bunch carrots, peeled and cut into bite-size pieces on the diagonal
- 2 parsnips, peeled, cored, and cut into bite-size pieces on the diagonal
- 3 sprigs fresh thyme
- 1 to 1 1/2 cups (240 to 360 ml) vegetable stock or water
- 1/2 teaspoon unbleached raw sugar
- 5 oz (140 g) roasted peeled chestnuts (see Note)
- Handful fresh parsley, finely chopped
- Finishing oil for drizzling
- Fleur de sel or sel gris
- Handful caper berries
- Oil-cured black olives or kalamata olives for topping
Directions
Learn how to make this recipe at Serious Eats