Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

Serves: 4 Save

Ingredients (19)

  • 12 fingerling potatoes, halved lengthwise
  • 4 tablespoons (60 ml) extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • 1/2 head cauliflower, cut into large florets
  • 4 large shallots, quartered
  • 6 tablespoons (85 g) unsalted butter
  • 1 bunch golden beets, peeled and cut into bite-size pieces
  • 1 bunch baby turnips, scrubbed and trimmed
  • 1 bunch carrots, peeled and cut into bite-size pieces on the diagonal
  • 2 parsnips, peeled, cored, and cut into bite-size pieces on the diagonal
  • 3 sprigs fresh thyme
  • 1 to 1 1/2 cups (240 to 360 ml) vegetable stock or water
  • 1/2 teaspoon unbleached raw sugar
  • 5 oz (140 g) roasted peeled chestnuts (see Note)
  • Handful fresh parsley, finely chopped
  • Finishing oil for drizzling
  • Fleur de sel or sel gris
  • Handful caper berries
  • Oil-cured black olives or kalamata olives for topping


Learn how to make this recipe at Serious Eats

Old Fashioned

Elevate your evening with the classic refined taste of an Old-fashioned cocktail that combines the rich warmth of bourbon, a touch of sweetness, and a hint of aromatic bitters.

Ingredients (4)

  • 2 oz. Bulleit Bourbon
  • 0.34 oz. Demerara Syrup
  • 3 dashes of Angostura Bitter
  • Ice

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