One of the things I like to do in the kitchen is make vegetable dishes using the same method as I would a meat dish. In this instance, I was thinking of a pot roast done with Chantenay carrots instead of chuck roast. I love Chantenay carrots, especially when they get bigger. The stubby shape with the larger diameter makes them perfect for trimming into larger shapes that take a longer cooking yielding a deep flavor. For the potatoes, you want a waxy potato that will hold it’s shape when cooked, and the Bintje is great for this.
INGREDIENTS:
1-1½ pounds Chantenay carrots, peeled (1 bunch) 1 medium brown onion, peeled and cut into medium dice 1 stalk celery, cut into medium dice 1 pound Bintje potatoes, cut into 1 x 1½ inch chunks 1-2 cloves garlic, minced 1 tablespoon fresh chopped herbs- tarragon, or thyme and marjoram, or oregano and thyme, or sage and cumin (I know, cumin is a spice…) Salt and pepper to taste Oil as needed -Optional- ¼ cup white wine 1 cup vegetable stock, or Water as needed
METHOD:
Halve the carrots lengthwise, then cut into 1½ inch long pieces.
Heat a 10 inch sauté pan over medium high heat, and when hot film the pan bottom with oil. When the oil is hot, add the carrots and cook to brown them. Caramelize a little, and then use a slotted spoon to transfer the carrots to a bowl, leaving the oil behind.
Add the onions and celery into the pan and cook until softened.
Add the garlic and cook until fragrant.
Add the carrots into the pan and toss to mix with the base. Add the potatoes and nestle them in. Season with salt and pepper and sprinkle in the herbs or your choice.
Add the wine if using and turn up the heat so it simmers vigorously. Cook to reduce by about 80%. Add stock and use water if needed to bring the level of liquid to around 3/4s of the way up the vegetables. Bring the liquid to a vigorous simmer, and then lower the heat to a gentle simmer.
Cook until the potatoes are tender. This should take around 20-25 minutes. If the liquid runs too low, add some to keep the vegetables from scorching.
The dish is ready to serve when the potatoes are tender. If there is a lot of liquid left in the pan, remove the vegetables to a serving dish and turn up the heat and boil the liquid to reduce down to the desired consistency, then pour over the vegetables.
Chef’s Notes and Tips:
You could cook this until almost dry and you would have a more intense “sauce”, or you can leave it a bit more soupy, your choice. If you like the idea of tarragon, try this: dice half a fennel bulb and sauté with the onion and celery. Add in some fennel seeds along with the tarragon. Add in a handful of oil cured olives with the potatoes and you will have a dish with the flavors of Provence. You could even use red wine rather than the white. A pinch of saffron and a little diced chorizo or jamón would take the dish in a Spanish direction. A touch of garam masala, cinnamon, and a little ginger takes it to India. You could even add some garbanzo beans or kidney beans to round out the dish.
Serves: 4
Source: Chef Andrew E Cohen
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