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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

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[Photograph: Yunhee Kim]

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant Parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter. As Copeland writes in the headnote, this recipe is "a great example of the magical duo of olive oil and butter...resulting in the most luxurious vegetable coating imaginable." Luxurious indeed.

Why I picked this recipe: How could I resist a bowl of buttery veggies studded with chestnuts and olives?

What worked: Here is a prime example of what salt, fat, and a little attention can do to elevate common winter vegetables. Little more is needed to produce a wonderful vegetarian entrée.

What didn't: My cooking times were a little different than written, but it not by enough to make a noticeable difference in the outcome. Be sure all of the vegetables are cut in about the same size so that they'll cook at the same rate, regardless of how long it takes.

Suggested tweaks: It would be easy to swap in different vegetables if you'd like (rutabagas for parsnips, broccoli for cauliflower, etc). If you can't find caper berries, you can use drained and rinsed capers. If using red beets, braise them separately and then toss them in with the finishing oil at the very end of cooking to avoid staining the entire dish red.

As always with our Cook the Book feature, we have five (5) copies of Feast to give away this week.

About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.

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