Glazed Fingerling Potatoes and Baby Vegetables |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Only in summer, when baby vegetables are so wonderful and elegant looking, could a one-skillet side dish seem so fancy. A gentle simmer and just a little olive oil and butter enhance the vegetables' natural sweetness no more effort is necessary. Ingredients:
1 lb fingerling or other new potatoes, halved lengthwise |
1 1/2 lb baby carrots with greens, peeled if desired and greens trimmed to 1/2 inch |
1 1/2 lb baby turnips (about 1 inch) with greens, greens trimmed to 1/2 inch |
1/2 head new garlic or 3 large regular garlic cloves, thinly sliced |
8 sprigs fresh thyme |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
1/2 cup olive oil |
1 1/2 cups water |
2 tablespoons unsalted butter |
garnish: fresh thyme sprigs |
Directions:
1. Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.
2. Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.
3. Cooks' note: All ingredients except butter can be combined in skillet 1 hour ahead and kept, covered, at room temperature (make sure cut sides of potatoes are submerged in water).
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