Southern_Living_Christmas_at_home_2019

(^80) | SOUTHERN LIVING
Root Vegetable
Ratatouille
ACTIVE 25 MIN. - TOTAL 45 MIN.
SERVES 6
This is a wintry version of the French
Provençal summer classic.
4 Tbsp. extra-virgin olive oil
2 cups cubed peeled butternut
squash (from 1 medium squash)
2 cups cubed peeled rutabaga
(from 1 large rutabaga)
2 cups cubed peeled parsnips
(from 4 medium parsnips)
2 cups cubed peeled sweet potato
(from 1 medium potato)
1 1⁄2 tsp. kosher salt
1 tsp. black pepper
3 Tbsp. (1 1⁄2 oz.) brandy
1 cup chicken stock
1⁄4 cup (2 oz.) salted butter
3 tsp. fresh thyme leaves
Garnish: fresh thyme leaves

1. Heat the oil in a high-sided skillet over
   medium-high. Add the squash, rutabaga,
   parsnips, and sweet potato. Cook,
   stirring occasionally, until lightly
   browned on all sides, about 6 to 8
   minutes. Sprinkle with the salt and
   pepper. Reduce the heat to medium-low;

cover and cook, stirring occasionally,

until tender, 10 to 15 minutes.

2. Uncover skillet, increase heat to medi-
   um-high, and add the brandy, stirring to
   loosen browned bits from the bottom of
   skillet. Cook 1 minute. Add the stock,
   increase heat to high, and cook until
   liquid has mostly evaporated, about 3
   minutes. Remove from the heat, and stir
   in the butter and thyme. Serve immedi-
   ately. Garnish, if desired.

Cast-Iron Cipollini Onions

with Maple and Sherry

ACTIVE 30 MIN. - TOTAL 30 MIN.

SERVES 6

The onions take a little work, but the

payoff is sweet.

2 lb. cipollini onions

1 Tbsp. canola oil

1⁄4 cup sherry vinegar

1 tsp. kosher salt

1⁄2 tsp. black pepper

3 Tbsp. strong brewed coffee

2 Tbsp. pure maple syrup

2 Tbsp. unsalted butter

1 Tbsp. chopped fresh thyme

1. Bring a large saucepan of water to a
   boil. Trim the roots and stems of the
   onions, and cook in the boiling water 45
   seconds. Transfer to a large bowl of ice
   water; let stand 1 minute. Gently remove
   the skins from the onions; dry the
   onions on paper towels.


2. Heat the canola oil in a large cast-iron
   skillet over medium-high. Add the
   onions, and cook, stirring occasionally,
   until lightly browned, about 3 minutes
   on each side. Add the sherry vinegar,
   salt, and pepper, and bring to a simmer.
   Cook, stirring occasionally, until the
   liquid has reduced slightly, about 2
   minutes. Add the coffee and maple
   syrup, and cook, stirring occasionally,
   until the liquid thickens to a sauce
   consistency, about 5 minutes.


3. Add the butter, stirring until the butter
   melts and the sauce is velvety and thick,
   about 2 minutes. Sprinkle with the
   thyme, and serve immediately.

ROOT VEGETABLE

RATATOUILLE