The Giants did not disappoint with their big Super Bowl win last night. Sure, it’s all about football, but the clever commercials, Madonna’s electric half time show and all that food makes it a night of revelry right up there with New Years Eve and the Fourth of July. With the victory parade just a day away, keep the excitement going with confetti veggies as a festive side dish for your dinner tonight.
What could be brighter than a mix of orange carrots, white parsnips, and green leeks thinly sliced and tossed together like colorful confetti? This dish is as flavorful as it is pretty because of the secret ingredient, nutmeg, which brings out the earthy flavors of these root vegetables. Give yourself a little extra time to do the slicing. Root vegetables are naturally hard; by cutting them into matchstick-size pieces, they will cook quickly and be easier to eat.
Confetti Veggies
Serves: 4-6
Prep time: 20 minutes
Cooking time: 10 minutes
1 pound carrots
1 pound parsnips
1 pound leeks
3 tablespoons unsalted butter
½ teaspoon ground nutmeg
Salt and pepper
- Peel and cut carrots and parsnips into matchstick-size pieces.
- Trim leeks using white and light green parts only. Cut in half, wash thoroughly, dry and cut into matchstick-size pieces.
- In a large skillet heat butter until foamy. Add carrots, parsnips, and leeks and sauté over medium/high heat until brightly colored and pliable, about 10 minutes.
- Stir in nutmeg and season to taste with salt and pepper.
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