Old MacDonald's Potato Box Recipes
Glazed Fingerling Potatoes with Baby Vegetables Ingredients 1 lb fingerling or other new potatoes, halved lengthwise 1 1/2 lb baby carrots with greens, peeled if desired and greens trimmed to 1/2 inch 1 1/2 lb baby turnips (about 1 inch) with greens, greens trimmed to 1/2 inch 1/2 head new garlic or 3 large regular garlic cloves, thinly sliced 8 sprigs fresh thyme 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1/2 cup olive oil 1 1/2 cups water 2 tablespoons unsalted butter Garnish: fresh thyme sprigs Directions 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. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes. Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables. All ingredients except butter can be combined in skillet 1 hour ahead and kept, covered, at room temperature (make sure cut sides of potatoes are submerged in water).

Old MacDonald's Potato Box Recipes

Glazed Fingerling Potatoes with Baby Vegetables

Ingredients

1 lb fingerling or other new potatoes, halved lengthwise
1 1/2 lb baby carrots with greens, peeled if desired and greens trimmed to 1/2 inch
1 1/2 lb baby turnips (about 1 inch) with greens, greens trimmed to 1/2 inch
1/2 head new garlic or 3 large regular garlic cloves, thinly sliced
8 sprigs fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup olive oil
1 1/2 cups water
2 tablespoons unsalted butter

Garnish: fresh thyme sprigs

Directions

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. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.

Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.

All ingredients except butter can be combined in skillet 1 hour ahead and kept, covered, at room temperature (make sure cut sides of potatoes are submerged in water).