Hearty Winter Vegetables
From kitchenscientist 16 years ago
- 20 minutes to make
- Serves 4
This dish is perfect for a cold winter night. We like it with game - elk or moose - or alone. The colors are absolutely beautiful and you can use just about any root vegetables you have on hand. This recipe couldn't be any easer!
Ingredients
- 1-2 red potatoes shopping list
- 1-2 white potatoes (Yukon Gold is perfect) shopping list
- 1-2 "blue" potatoes (hard to find, but they're so pretty if you can) shopping list
- 2-3 large carrots (I like to use several different colors of carrots) shopping list
- 1 large red beet shopping list
- 1 large golden beet (if you can find them) shopping list
- butter shopping list
- lemon juice shopping list
- sea salt (preferrably the "wet" kind, grey sea salt works well) shopping list
How to make it
- Place a medium-sized pan of water on high heat to boil.
- Chop potatoes and beets into wedges 1-2" in size (don't peel).
- Cut carrots lengthwise and then cut sticks into 2-3" lengths (carrots hold more nutrients if they're cut lengthwise).
- Once the water is boiling, place a steamer basket over it and place vegetables in it in this order: beets on bottom, potatoes next, carrots on top. This will help keep the carrots and potatoes from turning to mush before the beets are tender.
- Test with fork occasionally and when they're as tender as you want, remove, sprinkle with just a little splash of lemon juice, put a pat of butter on top and stir it in. Sprinkle with sea salt just before you serve.
The Rating
Reviewed by 5 people-
I prefered veggies steamed over boiled, but rosted is my fave.
borius
in Klamath Falls loved it
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thank you sounds good
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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yummy........sounds great and healthy !!!
will try
mumtazcatering
in Gauteng loved it
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