Look for young root vegetables that are small enough that you can leave a little of their stems on and preserve their natural shape. If you’re using larger root vegetables, cut them in half lengthwise, place them cut side down on a cutting board, and slice on the diagonal. It’s important to cut all the vegetables approximately the same size, so they cook evenly. I like to divide the root vegetables between two pans so they aren’t too crowded.
Ingredients
Preparation
Step 1
Place the lemon zest on a cutting board and chop it coarsely. Place the garlic and parsley on top, and chop the whole mixture together until very fine. This mixture is called gremolata.
Step 2
Slice the carrots and parsnips in half lengthwise, leaving the stems attached. If they are on the bigger side then slice each half lengthwise again, into long quarters. Clean the turnips, cut off the tails, and trim the stems, leaving 1/4 inch of the stems. Cut small turnips in halves or quarters; if they’re larger, cut them in half and then into 1/2-inch wedges.
Step 3
Heat 2 large sauté pans over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Divide the carrots, parsnips, and turnips between the pans and season with 1 teaspoon salt, 1/4 teaspoon pepper, and the thyme. Cook 10 minutes, stirring often, until the vegetables just start to caramelize.
Step 4
Add the butter and sauté another 5 minutes, tossing them often. Add the shallots and 1/2 teaspoon salt, and cook another 5 minutes or so, until the shallots and all the vegetables are tender and nicely caramelized. If you’re serving dinner soon, turn off the heat and hold them in the pan. Rewarm if necessary. Toss with the gremolata just before serving.
