Oct 15, 2012
This colourful medley of vegetables is the perfect side for any festive dinner. Try with roast turkey, prime rib or tourtiére.
8 cups mixed diced vegetables, such as butternut squash, celery root, rutabaga, green and yellow zucchini, asparagus, French green beans
2 tbsp. butter
1 tbsp. olive oil
2 tbsp. mixed chopped herbs such chervil, parsley, chives, tarragon or basil
Salt and freshly ground pepper, to taste
When dicing vegetables, divide vegetables into quick cooking (zucchini, asparagus, green beans) and longer cooking (celeriac, rutabaga, butternut squash).
Bring water to boil in large pot. Generously salt. Add longer cooking vegetables to boiling water, let cook for 7 to 10 minutes, then add quick cooking vegetables. Cook until vegetables are tender crisp, about 3 to 4 minutes. Drain well. Add vegetable back to pot. Add butter, olive oil, herbs, salt and pepper. Toss to combine.
Yield: 6 servings.