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Serves 4 - 6
This is a favorite at our holiday table. I vary the vegetables and the herbs so it is slightly “new” each time I make it. Feel free to choose any combination of squash and root vegetables. Golden beets make a nice addition as well. This recipe calls for bacon because I like the smoky flavor it imparts but you can certainly prepare these without. I like to leave the vegetables as large pieces so they roast and concentrate their flavors.
|3oz(wt)||Bacon, sliced thin|
|1 Tablespoon||Olive Oil|
|1 each||Onion, diced small|
|3 each||Parsnips, peeled, diced large|
|1 each||Celery Root (small), peeled, diced large|
|3 each||Carrots, peeled and sliced thick|
|1 each||Sweet Potato, diced large|
|12 each||Brussel Sprouts, cut in half|
|1 Tablespoon||thyme, fresh, chopped|
|1 each||Delicato Squash, cut in half, seeds removed, sliced thick|
|2 cups||Butternut Squash, peeled, diced large|
|to taste||Salt & Pepper|
Cut the vegetables in uniform large size.
Place bacon in a heavy bottomed sauté pan over medium heat. Cover and cook until the fat is rendered and the bacon is golden & crisp. Pour off the excess bacon far and add the olive oil. Add the onion with some salt and pepper and cook covered until the onions are soft (3-4 minutes), stirring occasionally.
Add the parsnips, celery root, carrots, sweet potato, brussel sprouts, water & thyme to the pan. Cover and steam for 5 minutes. Remove the cover and add the rest of the vegetables. Toss to mix together and place the covered pan in a pre-heated 350 degree oven for 15-20 minutes, or until each of the vegetables are cooked through.
If you are serving this with a roast, you can prepare everything and wait to place it in the oven. The vegetables can be finished in the oven for the last 20-30 minutes with the roast.
Chef Bruce Riezenman