Scandinavian Caramelized Root Vegetables

Category: Side Dish

Cuisine: Paleo-Atlantid

☆☆☆☆☆

1 review 
Ready in 45 minutes
by sarahbowles

Ingredients

3 tablespoons Butter

1/3 cup Canola Oil

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 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 celery, diced (about 4 stalks)

2 (7.25-ounce) jars whole roasted peeled chestnuts Halved

10 cloves Garlic minced

1/3 cup Thyme Fresh, chopped

1 large Red Onion

1 1/2 tablespoons finely grated orange peel

1 tablespoon juniper berries crushed in mortar with pestle

1 1/2 cups Chicken broth

1/4 cup Dried currants (or raisins)


Directions

Mix 1/3 cup thyme, shallots, oil, orange peel, garlic, crushed juniper berries, dried currants, and 1 1/2 cups broth in pot. Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin). Melt butter with oil in very large pot over medium-high heat. Add onion; sauté 5 minutes. Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; sauté 5 minutes. Season generously with salt and pepper. Divide caramelized vegetables among plates. Spoon sauce over and serve.

Reviews

☆☆☆☆☆

The chestnuts make it

sarahbowles

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