Heart & Soul Food: A Winter Menu
Recipes from Chef Frederic Kieffer of Artisan Restaurant in Southport
(page 3 of 7)
Pan Roasted Winter Vegetables
2 medium white turnips
1 bunch carrots
2 medium red and golden beets
2 medium parsnips
1 winter squash
Small pearl onions
1 stick butter, melted
1 tsp. sugar
salt & pepper
1. Preheat oven to 315 degrees.
2. Peel all vegetables and cut into 1-inch pieces, keeping red beets aside. It is important that all vegetables are cut to the same size.
3. Toss vegetables with ¾ stick of melted butter and 1 tsp. sugar, salt, pepper and thyme.
4. Place vegetables in a baking dish and bake at 315 degrees until tender, approximately 30-45 minutes. Prepare red beets the same way, but separately.
To serve chicken and vegetables
Cut the chicken into 8 pieces (cutting leg and breast in two). Place warm roasted vegetables in the center of a large serving dish, and place chicken pieces around the vegetables. Add fresh herbs (parsley, chives) to the cooking juices and drizzle over the chicken and vegetables .
(Total baking time: 45-55 minutes). Save cooking juices for garnish.