Root Veggie Medley

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The season for farmer’s markets is upon us. Early in the spring, root veggies are in season. You will notice a ton of them at the start of the farm-to-table season. This recipe represents my interpretation of the goods that the Earth gives to us and I love the sweet notes that the peas add to this recipe.

Ingredients:Root Veggie Medley

  • 12-15 brussel sprouts – halved with ends and outer leaves removed
  • 5-6 red baby potatoes, sliced
  • ½ red onion, chopped
  • ½ cup fresh shelled or frozen peas
  • 1 clove of garlic, finely chopped or grated
  • 1 tbsp of butter
  • 1 tbsp olive oil
  • salt and pepper

Directions:

Place a skillet over medium high heat. Add butter and oil. Once the butter is melted, add brussel sprouts and potatoes. Season the root veggies with salt and pepper and sear on each side. Once they start to become fork-tender, add in onion and garlic. Cook the veggies for 3-5 minutes, constantly tossing. When the onions begin to soften, add in peas. Taste for additional seasoning and cook until the peas are thawed (if frozen).

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