Glazed Fingerling Potatoes and Baby Vegetables
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 1/2 cups water
- 1/2 cup olive oil
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 2 tablespoons unsalted butter
- 8 sprigs fresh thyme
- Carbohydrate 24 g(8%)
- Cholesterol 8 mg(3%)
- Fat 17 g(26%)
- Fiber 6 g(23%)
- Protein 3 g(6%)
- Saturated Fat 4 g(19%)
- Sodium 566 mg(24%)
- Calories 250
Preparation 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. Cooks' note: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).
Preparation 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. Cooks' note: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).
