• sondra bernstein

Root Vegetable Sugo

Root Vegetable Sugo

Serves 6

4 tablespoons unsalted butter

12 pearl onions, peeled

2 large garlic cloves, thinly sliced

2 cups butternut squash, peeled, cut in ½ inch pieces

2 medium carrots, peeled, cut into ½ inch pieces

1 small parsnip, peeled, cut into ½ inch pieces

3 medium Yukon Gold potato, peeled, cut into ½ inch pieces

8 Brussels sprouts, halved

2 cups vegetable stock

1 cup whole tomatoes in liquid

½ cup dry white wine

salt and pepper

2 tablespoons chopped parsley

2 tablespoons chopped thyme

In a large heavy sauté pan, melt 2 tablespoons of the butter. Add the pearl onions and garlic and cook over moderately high heat for 30 seconds. Add the squash, carrots, parsnip, potatoes and Brussels sprouts, cover and cook, stirring frequently, until vegetables are slightly softened, 8 – 10 minutes.

Add the stock, tomatoes and wine and season with salt and pepper. Cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes longer. Stir in the remaining 2 tablespoons of butter along with the parsley and thyme.

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