Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From Feast

Ingredients

• 12 fingerling potatoes, halved lengthwise
• 4 tablespoons (60 ml) extra-virgin olive oil
• Sea salt and freshly ground pepper
• 1/2 head cauliflower, cut into large florets
• 4 large shallots, quartered
• 6 tablespoons (85 g) unsalted butter
• 1 bunch golden beets, peeled and cut into bite-size pieces
• 1 bunch baby turnips, scrubbed and trimmed
• 1 bunch carrots, peeled and cut into bite-size pieces on the diagonal
• 2 parsnips, peeled, cored, and cut into bite-size pieces on the diagonal
• 3 sprigs fresh thyme
• 1 to 1 1/2 cups (240 to 360 ml) vegetable stock or water
• 1/2 teaspoon unbleached raw sugar
• 5 oz (140 g) roasted peeled chestnuts (see Note)
• Handful fresh parsley, finely chopped
• Finishing oil for drizzling
• Fleur de sel or sel gris
• Handful caper berries
• Oil-cured black olives or kalamata olives for topping

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