Cooking concept with vegetables and copy space in the middle on wooden background
INGREDIENTS:
YIELD: about 20 cups
2 Tb. EACH 80/20 oil and unsalted butter
4 large red onions, cut across and thinly sliced
12-16 med-lg. carrots, finely julienned
8 large parsnips, finely julienned
2 medium bulbs fennel, finely julienned
8 stalks celery, thinly sliced crosswise
1 Tb. dried thyme
2 med-large bay leaves
8-12 grinds black pepper
8-12 med-lg. cloves garlic, peeled,
sliced, and pounded with
1 Tb. EACH coarse grey salt and
80/20 oil
PREPARATION:
- In a large heavy rondeau over medium-high heat, briefly sauté the vegetables in the oil/butter to seal and sweat.
- Stir in the thyme, bay leaves and black pepper.
- Reduce heat to medium-low, and cook, covered, until barely tender.
- Remove the bay leaf and stir in the pounded garlic to briefly cook but remain lively.
- Taste carefully for salt and pepper.