So many winter roots are white. You could substitute others—artichokes or parsnips—for those suggested here; for color, add carrots or sweet potatoes. The vegetables are simmered in stock, then stirred in bit by bit in the manner of risotto. They make a warming side dish for four.
1/2 lb./250 g. small turnips
1/2 lb./250 g. celery root
1/2 lb./250 g. firm, waxy potatoes
1-1/2 cups/375 ml. veal or chicken stock
3 to 4 tablespoons butter
1/2 cup/60 g. grated Parmesan cheese
Salt and ground white pepper
Peel all the vegetables and cut them into 1/2-inch/1.25-cm dice. Bring the stock to a boil.
Melt half of the butter in a large frying pan and stir in the vegetables. Add half the stock and simmer the vegetables, stirring often, until the stock is absorbed. Add the remaining stock and continue cooking until it is absorbed and the vegetables are tender, 8 to 12 minutes total cooking time. Stir in the remaining butter with the Parmesan cheese, taste, and adjust the seasoning.
From My Château Kitchen
By Anne Willan
Clarkson Potter, March 2000
304 pages with color photographs
Recipe reprinted by permission.
This page created May 2000
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