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Irish Casserole of Winter Vegetables




Source of Recipe


“ Conrad Gallagher’s New Irish Cooking: Recipes from Dublin’s Peacock Alley”


List of Ingredients




1 tablespoon olive oil
2 tablespoons butter
2 large carrots, peeled and sliced
2 turnips, peeled and sliced
2 celeriac, peeled and sliced
8 shallots, peeled
1 teaspoon sugar
1⁄4 cup vegetable broth
8 baby turnips, peeled
8 baby carrots, peeled
8 cherry tomatoes
Salt and freshly ground pepper



Recipe



• Heat olive oil and butter in medium saucepan. Sweat the carrots, turnips, celeriac and shallots for about 5 minutes.

• Add the sugar and then slowly add the broth, allowing each addition to evaporate partially before adding more. Add the baby turnips and baby carrots.

• Continue to cook until vegetables are tender, but still slightly firm. Add the cherry tomatoes just before serving and season with salt and pepper.