Simmering Root Vegetables
Root vegetables like carrots, parsnips, and turnips hold onto their starch and structure better than any other produce. A slow simmer transforms their texture from raw and woody to tender and velvety.
Uniformity is your best friend.
Cut your vegetables into pieces of equal size so they finish cooking at the same time. Aim for chunks roughly one to two inches in size.
- Heavy-bottomed pot or Dutch oven
- Chef's knife
- Slotted spoon
What goes in.
- 1 lbcarrots, peeled and cut into 2-inch lengths
- 1 lbparsnips, peeled and cut into 2-inch lengths
- 2 cupschicken or vegetable stock
- 3 tbspunsalted butter
- 2 sprigsfresh thyme
- 1 tspkosher salt
Watching the bubbles
If the liquid boils rapidly, the vegetables will break apart before they are cooked through. Keep the heat low enough that the liquid surface looks like it is just barely breathing.
The method.
Sear the vegetables
Melt butter in your pot over medium-high heat. Add the vegetables and toss until they take on a light golden color, about 5 minutes.
Add the liquid
Pour in the stock until the vegetables are halfway submerged. Add the thyme sprigs and salt.
Control the heat
Bring the stock to a brief boil, then immediately turn the heat to low. Cover the pot partially with a lid.
Simmer
Maintain the simmer for 25 to 30 minutes. The vegetables are ready when a paring knife slides into the thickest piece with no resistance.
Reduce the glaze
Remove the lid and increase the heat to medium-high for 2-3 minutes. Let the remaining liquid evaporate until it becomes a syrupy glaze coating the vegetables.
Other turns to take.
Earthy Sweetness
Add a tablespoon of maple syrup or honey during the final reduction step for a deeper glaze.
Aromatic Depth
Add two crushed cloves of garlic or a split shallot to the pot at the start of the sear.
When it doesn't go to plan.
Always start with cold liquid if you are looking to cook the center of very dense roots evenly.
Do not crowd the pot; the vegetables need space to sit in the liquid, not stacked on top of one another.
If the liquid evaporates too quickly, add a splash of water, but keep it minimal to maintain the concentration of the glaze.
The ones that keep coming up.
Can I use water instead of stock?
Yes, but stock adds body and flavor that water cannot. If you must use water, be sure to season well with salt and consider adding an extra knob of butter at the end.
How do I know if I've overcooked them?
If the edges begin to fray and the vegetables lose their shape when you nudge them with a spoon, they have gone too long.
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