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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great fall side dish...From Gourmet Magazine 2003 Ingredients:
1 russet potato, peeled and cut into 1/2 inch cubes |
3 parsnips, peeled and cut into 1/2 inch cubes |
1/2 lb. butternut squash, peeled and cut into 1/2 inch cubes |
1/2 stick butter, softened and cut into chunks |
3 shallots, thinly sliced |
3 cloves garlic, finely chopped |
1 1/2 tsp. fresh sage, chopped |
salt and pepper to taste |
Directions:
1. Cook potato in salted boiling water for 5 minutes
2. Take out of water with slotted spoon, saving water
3. Boil parsnips and squash in same water for 3-4 minutes and drain
4. Heat butter over medium high heat, swirling until foam subsides and butter begins to brown
5. Add shallots and garlic and saute until golden brown
6. Add vegetables, salt and pepper and saute until brown and tender
7. Stir in sage
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