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

Directions

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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