Root vegetables poached in wine and butter
While this recipe works well with fall and winter vegetables, feel free to mix up seasonal vegetables, adjusting the cooking time for more delicate produce. Squash, parsnips, leeks, snap peas and mushrooms work well here.
Ingredients
Poaching liquid
- ¾ cup white wine
- 1 cup vegetable stock
- ⅓ cup plus 1 teaspoon butter, salted
- 2 bay leaves
- ½ teaspoon honey
- Salt and pepper
Vegetables
- 4 radishes, cut in half
- 4 small turnips, cut in half
- ¾ cup carrots, peeled and cut into pieces
- 8 pearl onions
- ½ teaspoon honey
- Fresh herbs for garnish
Instructions
- Add the wine, stock, butter, bay leaves and a pinch of black pepper to a pot. Bring to a low simmer over medium-low heat.
- Add the carrots, turnips and onions to the pot, making sure the vegetables are fully submerged. Cook for 8 to 10 minutes or until the vegetables have softened, but are still firm in the centre. Remove from the heat and add the radishes.
- While the radishes are steeping, add a ¼ cup of the poaching liquid, 1 teaspoon of butter and the honey to a sauté pan over medium-high heat. Gently remove the vegetables from the liquid and add to the pan using a spider (a wire scoop) or large spoon. Season with salt. Reduce the liquid until it is almost all evaporated, toss the vegetables a couple times to coat them in the reduction and remove from the heat.
- Serve the warm vegetables garnished with fresh herbs
