ROASTED VEGETABLES FOR COTE DE BOEUF ROSSINI
As decadent as roasted vegetables can get! Onions, carrots, and potatoes are cooked with clarified butter, bone marrow, and foie gras fat for our Cote de Boeuf Rossini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a medium stockpot, heat clarified butter over medium-high. Add onions, carrots, and potatoes. Season with salt and pepper; toss to combine. Cook 3 minutes. Stir in marrow and cook, stirring occasionally, 5 minutes. Stir in 2 tablespoons foie gras fat and cook, stirring occasionally, until vegetables are beginning to brown, about 5 minutes more. Add 2 tablespoons water. Transfer to oven and cook until vegetables are tender, about 30 minutes.
- Remove from oven. Stir in parsley and remaining 2 tablespoons foie gras fat. Toss to combine.
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kk splatt
[email protected]The roasted vegetables were a bit too sweet for my taste. I think I would use less honey next time.
Mussa Hamadi
[email protected]I love roasted vegetables and these were some of the best I've ever had. They were perfectly cooked and had a delicious flavor.
Rayhan
[email protected]These roasted vegetables were the perfect side dish for my holiday meal. They were easy to make and everyone loved them.
Natnael Mesfin
[email protected]The roasted vegetables were a good addition to the Cote de Boeuf Rossini, but they weren't anything special. I think I would have been just as happy with a simple salad.
Randall Chinjekure
[email protected]I'm not a big fan of roasted vegetables, but I was pleasantly surprised by these. They were very flavorful and I enjoyed them a lot.
Rose Gutierrez Jimenez
[email protected]The roasted vegetables were a hit at my dinner party. Everyone loved them and they were the perfect side dish for the Cote de Boeuf Rossini.
felix sekidde
[email protected]I was disappointed with the roasted vegetables. They were bland and lacked flavor. I think I would have been better off just steaming them.
ZorpheusJr
[email protected]The roasted vegetables were a great side dish for the Cote de Boeuf Rossini. They were easy to make and added a nice touch of flavor to the meal.
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[email protected]These roasted vegetables were amazing! I used a variety of vegetables, including carrots, potatoes, and Brussels sprouts. They were all cooked to perfection and had a delicious flavor.
Shahzad Noor
[email protected]The roasted vegetables were a bit too oily for my taste. I think I would use less olive oil next time.
Ana Galicia
[email protected]I've never roasted vegetables before, but this recipe made it so easy. The vegetables were delicious and I will definitely be making them again.
Hyellamumulanti Magaji
[email protected]Roasted vegetables were the perfect accompaniment to the Cote de Boeuf Rossini. They were flavorful and tender, and they added a nice pop of color to the plate.