Ingredients
- 1 large carrot (peeled and cut into 1/2-inch dice)
- 4 ounce turnip (1 medium, peeled and cut into 1/2-inch dice)
- 1 pound rutabaga (1 medium, peeled and cut into 1/2-inch dice)
- 1 pound celery root (1 medium, peeled and cut into 1/2-inch dice)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups vegetable broth (or chicken broth)
- Fresh thyme (2 sprigs, plus leaves from a third sprig)
How to Make
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Step 1: Heat the butter and oil in a large saucepan over medium heat. Add diced vegetables and saute until they begin to caramelize, about 5 minutes.
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Step 2: Stir in honey and cook 1 minute. Add the vinegar and continue to cook, stirring, until it has evaprated, 3-4 minutes.
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Step 3: Stir in the salt and pepper. Add the broth and whole thyme sprigs. Raise heat to high and bring to a simmer. Lower heat to medium-low, cover the pan, and simmer until the vegetables are tender, about 5-7 minutes.
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Step 4: Drain in a colander and remove thyme sprigs.
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Step 5: Transfer to a warmed serving dish and toss with thyme leaves from third sprig.
We hope you enjoy this recipe!
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