Caramelized Turnips, Potatoes, and Carrots with Onions and Thyme
Caramelized Turnips, Potatoes, & Carrots with Onions and Thyme
Susie Middelton
3-4
Vegetables
A surprisingly effective and delicious way to cook root veggies is a stovetop “slow-saute.” The veggies cook through and brown up at the same time, while taking on all the delicious flavors in the pan. If you don’t have a cast iron pan, you can make this recipe in a straight-sided sauté pan or nonstick skillet. The browning won’t be quite as even, and you might need to add a bit more oil (with a stainless pan), but the results are still very tasty.
Ingredients
- 3 tablespoons extra-virgin olive oil, more if needed
- ½ pound purple-topped turnips, trimmed but not peeled, cut into ½-inch dice
- ½ pound Yukon Gold potatoes, unpeeled, cut into ½-inch dice
- ½ pound carrots, trimmed and peeled, cut into ½-inch dice
Martha’s Vineyard Premium Sea Salt
- 5 to 6 thyme, rosemary and/or sage sprigs
- 1 medium onion (about 5 ounces), cut into medium dice
Directions
In a 10- or 11-inch cast iron skillet, heat the 3 tablespoons olive oil over medium-high heat. Add the turnips, potatoes, carrots, ½ teaspoon salt, and herb sprigs and stir and toss well to combine and to coat with the oil. (The pan will look crowded.) Reduce the heat to medium, cover the pan loosely, and cook, stirring and flipping occasionally with a metal spatula, for about 20 minutes. (Listen to the pan—you should hear a gentle sizzle, not a loud one. If the vegetables are browning too quickly, reduce the heat a bit to maintain that gentle sizzle. If they seem dry, add a bit more olive oil.)
Uncover, add the diced onion and continue to cook, stirring and flipping with the spatula, until the vegetables are deeply browned and tender all the way through, about another 15 minutes. Remove the herb sprigs before serving. Taste and season with a bit more sea salt.