Glazed Fingerling Potatoes And Baby Vegetables
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
8 sprigs
Thyme (fresh)1.5 tsps
Salt1 tsp
Black Pepper1 cup
Olive Oil1.5 cups
Water2 tbsps
Unsalted ButterDirections:
1
Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil
2
Add water to skillet and bring to a boil
3
Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes
4
Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil
5
Remove from heat and add butter, swirling skillet until butter is incorporated
6
Pour sauce over vegetables
7
Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil
8
Add water to skillet and bring to a boil
9
Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes
10
Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil
11
Remove from heat and add butter, swirling skillet until butter is incorporated
12
Pour sauce over vegetables