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Savory Roasted Vegetables with Sherry Cream Sauce
Recipe by 18west.com November 2003
Servings: 6
Preparation Time: 20 minutes
Start to Finish Time: 35 minutes
The vegetables:
4 medium carrots, peeled and quartered
6 small yellow potatoes, halved if large
6 small white turnips
3 small white onions, peeled
2 medium turnips, quartered
3 tablespoons olive oil
4 scallions, peeled
2 cloves garlic, trimmed
1 cup baby bella mushrooms
2 tablespoons unsalted butter, diced
1/2 cup chardonnay
1/2 tablespoon summer savory
1/2 tablespoon parsley
Salt and freshly ground pepper
Preheat the oven to 375 degrees. In a large bowl, toss the vegetables
in olive oil, plus a little salt and pepper, until coated. Arrange
the vegetables cut-side down in a large roasting pan and roast on the
bottom shelf of the oven for 20 minutes or until the vegetables are
beginning to brown. Turn the vegetables 2 or 3 times during cooking
to prevent burning. Add the savory and parsley and mix gently. Dot
the butter over the vegetables and sprinkle with 1/2 cup wine. Roast
for another 7 to 10 minutes.
The sauce:
2 tablespoons butter
6 shallots finely chopped
1/2 cup medium sherry (Dry Sack brand is good)
1/2 cup cream
1 teaspoon cornstarch
1/2 cup vegetable stock
2 tablespoons summer savory
1 teaspoon tarragon
Freshly ground pepper to taste
Sauté the shallots in the butter about 3 to 4 minutes over low heat
until translucent. Add the sherry and bring to a low boil; add the
savory, tarragon and cream. Cook at a low boil for 3 minutes or until
the mixture is reduced by half. Mix the cornstarch and stock together
in a new saucepan; strain in the original mixture to remove any
savory stems or larger shallot pieces. Cook until thickened. Season
with pepper.
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