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Brown Butter Root Veggies
Mix up your usual sides with this seasonal delight.
By Drew Aichele
Yields:
6 - 8 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
388
This fall side offers a punchy, balanced flavor profile that’s perfect for a cozy night at home. Carrots and onions are paired with nutty, peppery celeriac and roasted until tender and browned. Served with a yogurt base and topped with walnuts and brown butter, these root vegetables will have even the skeptics in your family coming back for more.
With the GE Profile Built-In Touch Control Induction Cooktop, you'll never have to worry about burning browned butter again. The Precision Cook function paired with the Hestan Cue Smart Pan lets you set an exact temperature and keep the butter warm without overcooking it. The four-burner cooktop also features maximum responsiveness and 19 heat settings—including Power Boil—for simple, precise induction cooking.
Ingredients
- 1
medium celeriac (about 3/4 lb.)
- 2 lb.
rainbow carrots
- 1
red onion
- 2 Tbsp.
extra-virgin olive oil
- 1 Tbsp.
white wine vinegar
- 1 tsp.
ground white pepper
- 1 Tbsp.
kosher salt, divided
- 1/2 cup
(1 stick) unsalted butter
- 1/4 cup
fresh thyme leaves
- 2 cups
full-fat Greek yogurt
- 1/4 cup
chopped fresh dill
- 2 tsp.
grated garlic
- 2 tsp.
grated peeled ginger
- 1/4 cup
raw walnuts
Chopped chives, for serving
Directions
- Step 1Preheat oven to 400°. Cut off and discard top and bottom of celeriac. Slice off outer edges as you would cut the skin off a pineapple. Cut into 6 wedges, then slice into 1/4" pizza-slice-shaped wedges.
- Step 2Wash and scrub carrots, then remove stems. Cut any thicker carrots in half lengthwise.
- Step 3Remove stem and root from onion, then cut in half lengthwise. Cut each half into 8 wedges.
- Step 4In a large bowl, toss celeriac, carrots, oil, vinegar, pepper, and 2 tsp. salt. Divide mixture between 2 baking sheets. Roast for 15 minutes. Transfer onion to bowl and toss with any remaining oil.
- Step 5Remove baking sheets from oven and add onion; gently stir to combine, flipping carrots and celeriac and evenly distributing the onion. Continue to roast until fork-tender and browned in areas, about 15 minutes more.
- Step 6Meanwhile, in a small saucepan over medium-low heat, cook butter, stirring occasionally and scraping browned milk solids off sides and bottom of saucepan, until it melts, foams, and begins to brown, 5 to 7 minutes. The butter is ready when it’s fragrant and brown in color, but still has a light foam on top. When using the GE Profile Built-In Touch Control Induction Cooktop, you can connect your Hestan Cue Smart Pan to maintain an exact temperature. Select the Precision Cook function and set to 260˚, then leave the pan on the induction burner to keep the butter warm without browning it further. Stir in thyme.
- Step 7In a medium bowl, stir yogurt, dill, garlic, ginger, and remaining 1 tsp. salt.
- Step 8Gently chop walnuts. In a medium skillet over medium heat, toast walnuts, stirring frequently, until darkened and fragrant, 5 to 8 minutes. Transfer to a small bowl.
- Step 9Spoon yogurt mixture onto a platter. Top with roasted vegetables. Sprinkle with chives and walnuts. Drizzle warm brown butter over vegetables.
