|From Drop Box|
Same theme, different veg. This is straight from Jamie Oliver’s show. Take your root vegetables: beets, carrots, parsnips, potatoes, etc. and par boil. Season with salt/pepper, and then pick a fat, an acid, and an herb. This doesn’t have to be a vinaigrette, because as the acid reduces, the flavor gets stronger.
grilled heirloom carrots (sadly I didn’t grow these)
par boil the peeled carrots until fork tender (I had some simple chicken stock)
olive oil (enough to coat well)
balsamic vinegar 2-3 tbsp
Again, in a grill pan on highest heat, let them sizzle away until they just start to caramelize. I have to say that we had some really good steak off the grill that night, but this simple little dish outshined the meat. Mix and match herbs, oils, and vinegars/acids with each vegetable.