Veggie Medley

This colorful dish is the perfect compliment to any meat dish or served alone as a light meal. It's a nice blend of sweet and savory and is simple to prepare.

Cooking Technique

Saute

Keywords

2 servings, carrot, extra-virgin olive oil, fresh rosemary, fresh thyme, garlic, Instant Pot Culinary Team, juice of orange, orange zest, parsnip, red onion, rutabaga, salt & pepper, saute, turnip, unsalted butter, vegetarian

Servings

2 Servings

Ingredients

½ head Turnip
8 carrot
1 Parsnip
½ red onion
1 cup rutabaga
4 clove garlic
3 sprig fresh rosemary
2 sprig fresh thyme
2 tbsp extra-virgin olive oil
Salt & pepper
2 tbsp unsalted butter
1 juice of Orange
1 orange zest

Instructions

Add turnip, carrot, parsnip, red onion and rutabaga to a clean large resealable plastic bag.
Add garlic clove, rosemary, fresh thyme, extra virgin olive oil and salt & pepper.
Fill 1/2 the inner pot with water. Choose sous vide button and set the temperature at 185F (85C) for 3 Hours. Place bag in the water.
When it is done, remove the bag from the water bath. Take the pot out and dump the water out.
Rinse the inner pot.
Select Sauté, More and add the entire contents of the bag to the inner pot.
Add unsalted butter, orange and orange zest to the inner pot.
Continue to cook, frequently stirring, until the vegetables are browned, about 5 Minutes.
Take the vegetables out, using a whisk keep stirring until the liquid is reduced to a syrup, about 5 Minutes.