This recipe represents exactly what I want to eat with a large heavy holiday meal. It also represents how I like to cook at home. Consider the recipe as more of a guideline.Just about any other (seasonal) vegetable could be substituted into this recipe. When I cook this dish I am constantly tasting the vegetables for doneness and once they’re ready, I remove them and add them to the butter. For the holidays I find myself drawn to this dish as well as a bright clean, acidic, crisp green salad for some palate relief.
Serves 4 to 6 people
2 sticks unsalted butter
2 pounds fingerling or small Yukon potatoes, cut in half
12 shallots, peeled
1 head garlic, peeled
2 bunch medium size carrots
1 ounce parsley, chopped
1 ounce fresh chervil, chopped
1 ounce fresh tarragon, chopped
Salt and freshly ground black pepper
Set your oven to low, about 200 degrees F and place a large sauté pan in the oven with the butter.
In a large pot over high heat, bring plenty of salted water to a boil.
Add the potatoes and cook for about 8 minutes. Add the shallots and garlic and boil for about 4 more minutes. Add the carrots.
Once all the vegetables are tender, strain them and add them to the butter. Using tongs, toss the vegetables in the butter to coat. Squeeze the lemon on top. Add the chopped herbs and toss again.
Taste and adjust seasoning.