In our basket from Farmhouse Delivery this week we received these beautiful baby root vegetables. They were tender enough that a quick sauté was all they needed. I scrubbed them for a while, but didn't peel them. They were so small that if I had peeled them there wouldn't have been much vegetable left.
I usually roast root vegetables in the oven, so this was a much quicker result. Adding the honey at the end to help caramelize the veggies. Yum!
Sauteed Baby Parsnips and Carrots
1 lb assorted baby root veggies, green tops removed and veggies scrubbed clean
1 tbsp butter
1 tsp chopped fresh rosemary
salt and pepper to taste
1 tbsp honey
Melt the butter in a heavy skillet over medium high heat. Add the veggies in a single layer. Add the rosemary and a bit of salt and pepper. Saute, turning the veggies until almost tender. Drizzle the honey over the veggies and continue to saute until all sides have a nice caramelly crust.