Winter Vegetables with Sesame and Rosemary
When it comes to big, multi-course holiday menus, oven management can be tricky. To maximize space, this squash, root-veg and kale side can be made on the stovetop. A smooth,…
Instructions
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1
In a large non-stick skillet over medium-high heat, brown the squash and garlic cloves in 1 tbsp of the butter. Season with salt and pepper. Add 1/2 cup (125 ml) of the broth. Cover and cook until the squash is tender and the broth has been completely absorbed, about 6 minutes. Place the squash on a large serving platter. Set the garlic aside for the dressing.
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2
In the same skillet over medium heat, brown the carrots and parsnips in 1 tbsp of the butter. Season with salt and pepper. Add the remaining broth. Cover and cook until the vegetables are tender and the broth has been completely absorbed, about 5 minutes. Transfer to the serving platter.
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3
In the same skillet, heat the beets and kale in the remaining butter. Transfer to the serving platter.
When it comes to big, multi-course holiday menus, oven management can be tricky. To maximize space, this squash, root-veg and kale side can be made on the stovetop. A smooth, tangy tahini sauce plus a flourish of rosemary and toasted sesame seeds give the dish extraordinary texture and flavour. Bonus: You can serve it lukewarm.
