1/2 cup olive oil1 tablespoon medium-dry sherry or dry vermouth1 1/2 cups Vidalia, Walla Walla, or other sweet onions1/2 cup chopped fresh chives2 cloves garlic, chopped1 pound carrots, peeled and sliced1 pound white turnips, peeled and cut into small cubes1/4 chopped fresh flat-leaf parsley1 tablespoon chopped fresh thyme1/2 cup vegetable broth1 tablespoon balsamic vinegar1/2 teaspoon salt
1/2 teaspoon freshly-ground green peppercorns
1. Heat the oil and sherry in a medium frying pan over low heat for 3 minutes. Add onion, chives, and garlic. Saute and stir over medium heat until the onions become translucent. Add carrots, turnips, parsley, and thyme and blend into the onion mixture.
2. Add the broth, cover, and cook 20 minutes, or until the carrots and turnips are tender. Remove the pan from the heat, then add the vinegar, salt, and pepper, and stir into the vegetables. Transfer to a warm dish and serve immediately.
Serves 4-6.
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This recipe was most recently featured in
Boston Organics Newsletter No. 04 of 2013.